Name: Roasted Garlic Cheddar Cauliflower Soup Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1 large head cauliflower, cut into florets (about 4-5 cups cauliflower florets); 1 head garlic; 1 medium yellow onion, diced; 3 tablespoons olive oil, divided; Freshly ground salt and pepper; 4 cups vegetable broth (or sub chicken broth if not vegetarian); ½ teaspoon salt, plus more to taste; 1 heaping cup shredded sharp cheddar cheese; Sliced green onion; Extra cheddar cheese; Croutons or toasted sourdough bread/bread of choice for dipping/serving

If you’re looking for a cozy, comforting soup that bursts with flavor, then you’re in for a treat with this Roasted Garlic Cheddar Cauliflower Soup Recipe. I absolutely love how the roasting brings out a natural sweetness in the cauliflower and garlic, and mixing in sharp cheddar elevates it to something truly special. Whether you’re making a family dinner or just craving some creamy soup on a chilly day, this recipe checks all the boxes—and I can’t wait to share all the tips that help it turn out perfectly every time!

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Why You’ll Love This Recipe

Deep Roasted Flavor: Roasting garlic and cauliflower brings out a gorgeous caramelized sweetness that’s hard to beat.
Cheesy Comfort: Sharp cheddar adds just the right amount of richness and tang to make this soup ultra satisfying.
Simple Ingredients: You likely have everything on hand, making this an easy go-to for weeknight dinners.
Versatile and Kid-Approved: Whether you’re feeding picky eaters or guests, this soup goes down smooth and is easy to customize.

The image shows a creamy soup in a white cup with a handle, topped with thin slices of green onion and sprinkled with black pepper and some shredded yellow cheese. A woman's hand is dipping a piece of toasted, crusty bread with a golden-brown color and airy texture into the thick soup, causing the soup to stretch slightly between the bread and the cup. The cups sit on a surface with a white marbled texture, and there are a few scattered green onion slices and pepper specks around. Photo taken with an iphone --ar 2:3 --v 7 - Roasted Garlic Cheddar Cauliflower Soup, cauliflower soup recipe, cheesy cauliflower soup, roasted garlic soup, healthy cauliflower soup

Ingredients You’ll Need

Each ingredient in this Roasted Garlic Cheddar Cauliflower Soup Recipe plays a delicious role—from the nutty roasted cauliflower to the bold cheddar that melts into creamy perfection. Here’s what works best and a couple of tips to help you shop smart.

Flat lay of fresh cauliflower florets, a whole head of garlic with the top cut off exposing cloves, a diced yellow onion, a heaping pile of shredded sharp cheddar cheese, bright sliced green onions, and a few slices of crusty sourdough bread, all beautifully arranged on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Roasted Garlic Cheddar Cauliflower Soup, cauliflower soup recipe, cheesy cauliflower soup, roasted garlic soup, healthy cauliflower soup

Cauliflower: Choose a head that’s firm and free of brown spots; fresh florets make the difference in texture and flavor.
Olive oil: A good quality extra virgin oil adds richness and helps caramelize the veggies beautifully.
Garlic: The whole head roasts in foil, mellowing out as it softens—don’t skip this step, it’s your flavor secret weapon.
Yellow onion: Diced finely and sautéed until translucent to build the soup’s savory foundation.
Vegetable broth: Use low-sodium if you want better control on seasoning; chicken broth works too if you aren’t vegetarian.
Salt & pepper: Freshly ground black pepper is key here, as is adding salt in stages to balance everything.
Sharp cheddar cheese: I recommend a high-quality sharp cheddar so you get that tangy depth without clumps.
Green onions and croutons (for garnish): Add a pop of freshness and crunchy texture that’ll keep you coming back.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love personalizing this Roasted Garlic Cheddar Cauliflower Soup Recipe depending on the mood in my kitchen—and you should feel free to get creative, too. Whether you want it creamier, spicier, or even dairy-free, there’s plenty of room to play.

Dairy-Free Version: I swapped out cheddar for nutritional yeast and coconut milk once, and it was surprisingly tasty and creamy.
Spicy Kick: Adding a pinch of smoked paprika or cayenne really wakes up the flavors without overpowering the soup.
Creamier Soup: Sometimes, I’ll stir in half and half or heavy cream instead of extra broth for a richer finish.
Herb Infusion: Fresh thyme or rosemary stirred in at the end adds an earthy note I find irresistible.

How to Make Roasted Garlic Cheddar Cauliflower Soup Recipe

Step 1: Roast Your Vegetables to Perfection

Start by preheating your oven to 400°F and lining a baking sheet with parchment paper. Toss the cauliflower florets with 1-2 tablespoons of olive oil, salt, and pepper until they’re well-coated. For the garlic, peel away the outer paper but keep the skins on individual cloves intact—then slice off just the very top to expose those beautiful cloves. Drizzle olive oil over the garlic, wrap it up loosely in foil, and place it on the pan with the cauliflower. Roast everything for about 30-35 minutes, flipping the cauliflower halfway through, until everything is golden and nicely caramelized. You’ll start smelling that incredible aroma as soon as the veggies roast—that’s the trick to deep flavor right there!

Step 2: Sauté Onions for That Flavor Boost

While your veggies are roasting, heat a tablespoon of olive oil in a pot over medium heat. Add the diced onion and let it soften for 5-8 minutes until translucent and fragrant. This tender base creates a lovely depth in your soup that you don’t want to skip. Stir occasionally to avoid browning too much or burning.

Step 3: Blend It All Together

Once the cauliflower and garlic are roasted, let the garlic cool enough so you can squeeze the soft cloves out of their skins easily—that’s a game-changer I discovered by accident! In a large blender, combine the sautéed onions, roasted cauliflower, roasted garlic, vegetable broth, and about ½ teaspoon salt plus some pepper. Blend until silky smooth; this usually takes about a minute or so depending on your blender. Pour the mixture back into your pot and warm gently over medium heat.

Step 4: Melt in the Cheese and Simmer

As the soup warms, stir in that heaping cup of shredded sharp cheddar. Let it gently simmer for 10-15 minutes, stirring occasionally, so the cheese melts perfectly without clumping. Give it a taste and tweak the salt and pepper as needed—seasoning is key! The texture should be creamy, smooth, and luscious. If you want it thicker, reduce the broth a bit; thinner—add a touch more broth.

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Pro Tips for Making Roasted Garlic Cheddar Cauliflower Soup Recipe

Roast Garlic Carefully: Don’t skip the foil wrap—it traps steam so your garlic roasts soft and sweet, not burnt.
Cheese Quality Matters: Use good sharp cheddar for best melt and flavor; shredded from a block, not pre-packaged powder.
Blend in Batches If Needed: To avoid overfilling your blender, blend the soup in two or three batches for the smoothest texture.
Adjust Consistency Last: Always add broth or cream at the end to reach your preferred soup thickness without watering down flavors.

How to Serve Roasted Garlic Cheddar Cauliflower Soup Recipe

Roasted Garlic Cheddar Cauliflower Soup Recipe - Serving

Garnishes

I usually top this soup with sliced green onions and a little extra shredded sharp cheddar—it adds freshness and a nice contrast to the creamy base. Croutons or toasted sourdough bread on the side bring a satisfying crunch that my family absolutely loves. Plus, dipping that bread right in the soup is one of life’s simple pleasures!

Side Dishes

Since the soup is rich and filling, I like pairing it with a light green salad or roasted veggies for a balanced meal. Sometimes grilled cheese sandwiches are the perfect indulgent side—nothing beats the classic combo of gooey cheese and savory soup.

Creative Ways to Present

For special occasions, I’ve served this soup in mini bread bowls, which feel fun and festive. Adding a swirl of cream or a drizzle of herb oil on top also makes it look fancy without extra fuss. I once even sprinkled a little crispy bacon and chive for an extra punch—total crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

I store any leftover Roasted Garlic Cheddar Cauliflower Soup in an airtight container in the fridge, and it keeps well for up to 3 days. I find the flavors actually deepen when it rests overnight, so feel free to make it a day ahead.

Freezing

This soup freezes beautifully. Just cool it completely before transferring to freezer-safe containers. I usually portion it into individual servings to make weekday meal prep a breeze. When thawed, the texture remains creamy and tasty, though the cheddar can separate a little—just whisk it while reheating.

Reheating

To reheat, I gently warm the soup on the stove over medium-low heat, stirring constantly. If it’s too thick, adding a splash of broth or milk helps loosen it up. Avoid microwaving at high power to keep the creamy texture intact.

FAQs

Can I make Roasted Garlic Cheddar Cauliflower Soup Recipe vegan?

Absolutely! To keep it vegan, swap out the cheddar cheese for nutritional yeast or a plant-based cheese alternative. Use vegetable broth as usual and consider adding coconut cream or cashew cream for extra creaminess. Roasting the garlic and cauliflower remains the same to keep that deep flavor.
Can I use frozen cauliflower instead of fresh?

You can, but fresh cauliflower really shines in this soup because it roasts nicely to develop caramelization. Frozen cauliflower tends to release more water and won’t caramelize as well, which might affect the soup’s texture and flavor. If using frozen, thaw and pat it dry before roasting.
Is it possible to make this soup in a slow cooker?

Yes! You can roast the cauliflower and garlic first, then add them with the sautéed onions and broth to your slow cooker. Cook on low for 4-6 hours or high for 2-3 hours. Add cheese at the end and stir until melted. Slow cookers won’t caramelize veggies as well, so roasting first helps keep those rich flavors.
How do I prevent the cheese from clumping in the soup?

The key is to add the shredded cheese gradually over low to medium heat and stir constantly while it melts. Avoid boiling the soup after adding cheese, as high heat can cause clumping. Using freshly shredded cheese (not pre-packaged shredded with additives) also helps it melt smoothly.
Can I prepare the ingredients ahead of time?

Definitely! You can chop the onion and cauliflower a day ahead and store them in airtight containers in the refrigerator. You could also roast the cauliflower and garlic a day ahead for a quick blend-and-heat soup later. Just save the cheese addition for last to keep it fresh.

Final Thoughts

This Roasted Garlic Cheddar Cauliflower Soup Recipe has become one of my all-time favorites because of how simple ingredients turn into something so comforting and delicious. I love sharing it with friends who are amazed by the rich, cheesy flavor paired with the natural sweetness of roasted veggies. Give this recipe a try—you’ll find it’s the perfect blend of cozy and elegant, and trust me, your kitchen will smell like a dream the whole time you’re making it!