I roast garlic and cauliflower together, blend them with sharp cheddar, and call it my Creamy Cheesy Cauliflower Soup, with a single kitchen trick that replaces heavy cream.
I didn’t think cauliflower could be this exciting, but after I roasted a whole head of garlic and let the sweet, caramelized cloves mingle with the tender florets something changed. I call it my answer to Creamy Cheesy Cauliflower Soup, but it’s not what you’d expect, its deeper and a little more sneaky than the name lets on.
I keep finding reasons to make it during chill nights, it’s one of those Best Fall Soups that quietly steals the show at dinner and makes people ask for the recipe even when I say I barely did anything special.
Ingredients
- Cauliflower: creamy base, high in fiber and vitamin C, mild earthy taste
- Roasted garlic: sweet mellow cloves, adds savory depth and subtle caramelized flavor
- Sharp cheddar: gives tangy salty richness, adds protein and calcium, melts smoothly
- Onion: brings sweetness when cooked and supplies natural sugars and savory backbone
- Chicken or veg broth: hydrates, adds umami and salt balance without heaviness
- Half and half: makes soup silky, boosts calories and creaminess, not overly rich
- Dijon mustard: tiny tang, helps emulsify cheese and lifts flavors without tasting mustardy
- Butter: adds richness, helps sauté veggies and gives a smooth mouthfeel
Ingredient Quantities
- 1 medium head cauliflower (about 1.5 to 2 lb), cut into florets
- 1 whole head garlic, roasted
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 tablespoons all purpose flour
- 4 cups low sodium chicken broth or vegetable broth
- 1 cup half and half (or 1 cup whole milk + 1/2 cup heavy cream)
- 2 cups sharp cheddar cheese, shredded (about 8 ounces)
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- 1 to 1 1/2 teaspoons kosher salt, to taste
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons chopped chives or green onions, for garnish (optional)
How to Make this
1. Preheat oven to 400F. Slice the top off the garlic head, drizzle a little of the olive oil over the exposed cloves, wrap in foil and roast 35 to 40 minutes until very soft. Meanwhile toss the cauliflower florets with the rest of the olive oil, a pinch of salt and pepper, spread on a baking sheet and roast 25 to 30 minutes until edges are golden.
2. When the garlic is cool enough, squeeze the roasted cloves out of their skins into a small bowl and mash lightly with a fork.
3. In a large pot over medium heat melt the butter, add the diced onion and cook until soft and translucent, about 5 to 7 minutes, stirring so it doesnt brown.
4. Sprinkle in the flour and cook, stirring, for 1 to 2 minutes to get rid of the raw flour taste.
5. Slowly whisk in the chicken or vegetable broth, scraping any browned bits from the bottom, then add the roasted cauliflower and the mashed roasted garlic. Bring to a simmer and let cook 10 to 15 minutes so flavors meld.
6. Use an immersion blender to puree the soup until smooth, or carefully transfer batches to a blender and return to the pot. If you like some texture, blend less so there are small cauliflower pieces.
7. Lower the heat, stir in the half and half (or milk plus cream), the shredded cheddar a handful at a time so it melts smoothly, Dijon mustard and thyme. Keep the soup just below a simmer and avoid boiling after the cheese goes in or it can get grainy.
8. Taste and season with 1 to 1 1/2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper, adjust to your liking. If the soup is too thick, thin with a splash more broth or milk.
9. Ladle into bowls, sprinkle with chopped chives or green onions if you want, and serve warm. Enjoy the roasted garlic flavor, its worth the extra step.
Equipment Needed
1. Oven (preheat to 400F)
2. Baking sheet
3. Aluminum foil
4. Chef’s knife and cutting board
5. Measuring cups and spoons
6. Large pot or soup pot
7. Wooden spoon or silicone spatula
8. Whisk
9. Immersion blender or countertop blender
FAQ
Roasted Garlic Cheddar Cauliflower Soup Recipe Substitutions and Variations
- Cauliflower: swap for broccoli florets (same weight, cook a bit less) or 2 medium russet potatoes, peeled and cubed for a thicker, creamier soup. Broccoli makes it brighter, potatoes make it heartier.
- Roasted garlic: use 2 to 3 cloves fresh garlic, finely minced and gently sautéed until golden, or 1 tablespoon jarred roasted garlic, or 1 teaspoon garlic powder added with the broth. Cook fresh garlic slow so it wont taste sharp.
- Half and half: replace with 1 cup whole milk plus 1/2 cup heavy cream (same richness), or for dairy free use full fat canned coconut milk (gives a slight coconut note) or unsweetened almond milk plus 2 tablespoons melted butter to boost mouthfeel.
- Sharp cheddar: swap for grated Gruyère or aged Gouda for a nuttier flavor, or use a mix of Colby and Monterey Jack if you want a smoother, milder melt. For dairy free try vegan cheddar shreds plus a tablespoon of nutritional yeast for extra savory depth.
Pro Tips
1. Dont crowd the roasting pan. Give cauliflower and the garlic some space so they brown instead of steam, and flip the florets once so you get little caramelized bits that amp up the flavor.
2. Grate your own cheddar and keep it cold. Toss the shreds with a teaspoon of cornstarch before adding them slowly off the heat so the cheese melts silky instead of turning grainy.
3. For ultra smooth soup, blend really well then push the puree through a fine mesh strainer, but if you want some bite hold back a few roasted florets and stir them in at the end.
4. Brighten and balance the richness. Add a splash of lemon juice or a teaspoon of white wine vinegar right before serving, or simmer a parmesan rind in the broth for extra umami. Finish with a crunchy topping like toasted breadcrumbs or crispy pancetta for contrast.
Roasted Garlic Cheddar Cauliflower Soup Recipe
I roast garlic and cauliflower together, blend them with sharp cheddar, and call it my Creamy Cheesy Cauliflower Soup, with a single kitchen trick that replaces heavy cream.
6
servings
347
kcal
Equipment: 1. Oven (preheat to 400F)
2. Baking sheet
3. Aluminum foil
4. Chef’s knife and cutting board
5. Measuring cups and spoons
6. Large pot or soup pot
7. Wooden spoon or silicone spatula
8. Whisk
9. Immersion blender or countertop blender
Ingredients
1 medium head cauliflower (about 1.5 to 2 lb), cut into florets
1 whole head garlic, roasted
2 tablespoons olive oil
2 tablespoons unsalted butter
1 medium yellow onion, diced
2 tablespoons all purpose flour
4 cups low sodium chicken broth or vegetable broth
1 cup half and half (or 1 cup whole milk + 1/2 cup heavy cream)
2 cups sharp cheddar cheese, shredded (about 8 ounces)
1 teaspoon Dijon mustard
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
1 to 1 1/2 teaspoons kosher salt, to taste
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped chives or green onions, for garnish (optional)
Directions
- Preheat oven to 400F. Slice the top off the garlic head, drizzle a little of the olive oil over the exposed cloves, wrap in foil and roast 35 to 40 minutes until very soft. Meanwhile toss the cauliflower florets with the rest of the olive oil, a pinch of salt and pepper, spread on a baking sheet and roast 25 to 30 minutes until edges are golden.
- When the garlic is cool enough, squeeze the roasted cloves out of their skins into a small bowl and mash lightly with a fork.
- In a large pot over medium heat melt the butter, add the diced onion and cook until soft and translucent, about 5 to 7 minutes, stirring so it doesnt brown.
- Sprinkle in the flour and cook, stirring, for 1 to 2 minutes to get rid of the raw flour taste.
- Slowly whisk in the chicken or vegetable broth, scraping any browned bits from the bottom, then add the roasted cauliflower and the mashed roasted garlic. Bring to a simmer and let cook 10 to 15 minutes so flavors meld.
- Use an immersion blender to puree the soup until smooth, or carefully transfer batches to a blender and return to the pot. If you like some texture, blend less so there are small cauliflower pieces.
- Lower the heat, stir in the half and half (or milk plus cream), the shredded cheddar a handful at a time so it melts smoothly, Dijon mustard and thyme. Keep the soup just below a simmer and avoid boiling after the cheese goes in or it can get grainy.
- Taste and season with 1 to 1 1/2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper, adjust to your liking. If the soup is too thick, thin with a splash more broth or milk.
- Ladle into bowls, sprinkle with chopped chives or green onions if you want, and serve warm. Enjoy the roasted garlic flavor, its worth the extra step.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 409g
- Total number of serves: 6
- Calories: 347kcal
- Fat: 26.7g
- Saturated Fat: 13.7g
- Trans Fat: 0.5g
- Polyunsaturated: 0.8g
- Monounsaturated: 4.7g
- Cholesterol: 59mg
- Sodium: 517mg
- Potassium: 383mg
- Carbohydrates: 18.3g
- Fiber: 3.5g
- Sugar: 3.3g
- Protein: 14.4g
- Vitamin A: 233IU
- Vitamin C: 70mg
- Calcium: 343mg
- Iron: 0.9mg
