This creamy roasted cauliflower soup is packed with flavor thanks to an entire head of roasted garlic! It’s a simple, comforting recipe that doesn’t require any cream – just smooth, blended cauliflower and a generous amount of melted sharp cheddar. Perfect for a cozy meal, serve it with croutons or toasted sourdough for a satisfying bite.
Ingredients
- 1 large head cauliflower, cut into florets (about 4-5 cups)
- 3 tablespoons olive oil, divided
- Salt and freshly ground black pepper, to taste
- 1 head garlic
- 1 medium yellow onion, diced
- 4 cups vegetable broth (or substitute with chicken broth)
- ½ teaspoon salt, more to taste
- 1 heaping cup shredded sharp cheddar cheese
To Garnish:
- Sliced green onion
- Extra shredded cheddar cheese
- Croutons or toasted sourdough bread for dipping
Instructions
Serve: Garnish with green onions and extra cheddar, and serve warm with crusty bread or croutons. Makes 4 servings. Enjoy!
Roast the Vegetables: Preheat oven to 400°F and line a baking sheet with parchment paper. Place cauliflower florets on the sheet, drizzle with 1-2 tablespoons olive oil, and season with salt and pepper. Toss to coat. Prepare the garlic by cutting ¼ inch off the top of the head to expose the cloves, drizzle with olive oil, wrap in foil, and place on the baking sheet with the cauliflower. Roast for 30-35 minutes, flipping the cauliflower halfway, until golden and caramelized.
Cook the Onion: While roasting, heat 1 tablespoon olive oil in a pot over medium heat. Sauté the diced onion for 5-8 minutes until translucent.
Blend the Soup: In a large blender, combine the roasted cauliflower, squeezed roasted garlic, cooked onion, broth, salt, and pepper. Blend until smooth, about 1 minute, then transfer back to the pot.
Finish the Soup: Bring the blended soup to a light simmer, stirring in the cheddar cheese until melted and smooth. Let it simmer for another 10-15 minutes. Adjust seasoning to taste.
