Creamy Roasted Cauliflower Soup Recipe

I love this roasted cauliflower soup because it mixes deep savory flavors of tender cauliflower, roasted garlic, and tangy sharp cheddar melted into a warm broth. The burst of roasted onion and hearty stock combine with crispy croutons for texture, filling me with comfort and truly brightening any chilly day.

I love making this creamy roasted cauliflower soup because its flavors really pop up when you use a whole head of roasted garlic along with a large head of cauliflower and a medium chopped onion. This recipe is one of my easy soup recipes that not only tastes great but also offers nutritional benefits like fiber from the cauliflower and healthy fats from 2 tablespoons of olive oil.

I think it’s awesome how the roasted garlic brings out natural sweetness and depth without the need for heavy cream. My version is made with 4 cups of chicken or vegetable broth and is finished off with a cup of shredded sharp cheddar cheese melted in to give it a savory, comforting twist.

I prefer to add salt and pepper to taste, and sometimes I throw in a half teaspoon of dried thyme for an herby note. Serve it with crunchy croutons or toasted sourdough for a satisfying meal.

Why I Like this Recipe

I really like this recipe because it brings together a super comforting flavor with that roasted garlic and cauliflower combo. I love how the freezer-friendly steps help you build the flavor slowly and you get that creamy texture without needing any heavy cream. It’s also pretty fun to make even though it’s not too complicated, so i feel like i can whip it up after a long day. Lastly, i appreciate that you get to mess around with things like swapping in different broths or adding a pinch of thyme, which makes it feel like its really mine.

Ingredients

• Cauliflower: Low-cal veggie high in fibre and vitamins, adds hearty, mild flavor to soup.
• Roasted garlic: Roasted garlic adds mellow sweetness, boosts antioxidants and deepens umami flavor.
• Onion: Chopped onion gives a savory base, contributes fibre and essential nutrients.
• Olive oil: Olive oil offers healthy fats, ensures even cooking and adds a smooth richness.
• Broth: Broth forms the liquid base, blending flavors and adding a savory depth.
• Cheddar cheese: Sharp cheddar melts into rich creaminess, introducing tangy taste and protein.
• Optional thyme: Dried thyme spices up the soup with subtle, earthy herbal notes.
• Croutons/toasted sourdough: Crunchy croutons or sourdough add texture contrast, making every bite exciting.

Ingredient Quantities

• 1 large head of cauliflower, cut into florets
• 1 whole head of garlic, roasted
• 1 medium onion, chopped
• 2 tablespoons olive oil
• 4 cups chicken or vegetable broth
• 1 cup shredded sharp cheddar cheese
• Salt and pepper to taste
• Optional: 1/2 teaspoon dried thyme
• Croutons or toasted sourdough for serving

How to Make this

1. Preheat your oven to 425°F. Meanwhile, cut your cauliflower into florets and toss them with 2 tablespoons of olive oil, salt, and pepper in a large bowl.

2. Slice the top off your whole head of garlic, drizzle a little olive oil on it, wrap it in aluminum foil, and set it aside.

3. Spread the cauliflower florets on a baking sheet and roast them in the oven. At the same time, place the wrapped garlic in the oven too.

4. Roast them for about 25 to 30 minutes until the cauliflower gets browned and tender and the garlic is soft.

5. When they are done, take them out of the oven. Peel the garlic cloves and mash them up a bit.

6. In a large pot, heat a splash of olive oil and sauté one chopped medium onion until it gets translucent and just a bit soft.

7. Add the roasted cauliflower and mashed garlic to the pot. Pour in 4 cups of chicken or vegetable broth. If youre using dried thyme, add about a half teaspoon now and season with a little extra salt and pepper.

8. Let the mixture simmer on low heat for about 10 minutes so all the flavors can mix well.

9. Remove the pot from the heat and use an immersion blender (or a regular blender in batches) to blend the soup until its smooth and creamy.

10. Stir in 1 cup of shredded sharp cheddar cheese until it melts into the soup. Serve hot with croutons or toasted sourdough, and enjoy your comforting bowl of soup!

Equipment Needed

1. Oven
2. Cutting board
3. Chef’s knife
4. Large mixing bowl
5. Baking sheet
6. Aluminum foil
7. Large pot
8. Measuring spoons and cups
9. Spatula or wooden spoon
10. Immersion blender (or regular blender)

FAQ

• Q: Can I use vegetable broth if I dont eat meat?
  
  A: Yes, of course. Vegetable broth works perfectly well and gives you a rich, flavorful soup.
• Q: Do I really need to roast the garlic before adding it in?
  
  A: Roasting the garlic helps mellow its bite and adds a nutty flavor which makes the soup taste amazing.
• Q: How do I know when the cauliflower is done roasting?
  
  A: The florets should look a bit golden around the edges and be tender when pierced with a fork. This usually takes around 25-30 minutes at 400°F.
• Q: Can I use another type of cheese if I dont have cheddar?
  
  A: Sure, you can experiment with different types like mozzarella or even a mild gouda, though it might change the flavor profile a bit.
• Q: What can I do if my soup seems too thin?
  
  A: You can try letting it simmer a little longer to let some of the liquid evaporate, or blend in a bit more roasted cauliflower to thicken it up without any extra flour.

Creamy Roasted Cauliflower Soup Recipe Substitutions and Variations

• If you cant find a large head of cauliflower, try using a mix of cauliflower and broccoli for a similar taste and texture
• You can use 2 or 3 cloves of garlic instead of a whole roasted head, or even sprinkle in a bit of garlic powder if you dont have any roasted garlic
• If youre out of onion, a couple of shallots or leeks can work almost as good to add flavor
• Instead of olive oil, you could substitute avocado oil or a bit of melted butter to add a nice touch
• Using water mixed with a bouillon cube is fine in place of chicken or vegetable broth if thats what you have on hand

Pro Tips

1. Make sure your oven is totally preheated and the cauliflower is spread out evenly on the tray. When they’re crowded, they might steam instead of roast and lose that yummy browned flavor.

2. Keep an eye on the garlic, too. If your oven runs hot or uneven, check it a couple times so it doesn’t burn, because burnt garlic can taste bitter.

3. Taste the broth before blending. A little tweak of salt and pepper when it’s simmering can make a big difference in boosting the flavor of your soup.

4. If you want an extra kick, try drizzling just a tiny bit more olive oil on the garlic or cauliflower before roasting. It adds a richer flavor and helps the veggies brown really nicely.