I made a Cauliflower Soup Recipe that folds in sharp cheddar and mellow roasted garlic into a thick creamy soup so ridiculously good you’ll text me for the recipe.
I’m obsessed with this roasted garlic cheddar cauliflower soup. I love how the roasted whole head garlic sneaks into every spoonful and the cauliflower melts into a thick, velvety base.
And the sharp cheddar cheese rips through that mellow garlic with real personality, not just bland richness. This isn’t a flimsy Cauliflower Soup Recipe; it’s a full-on, comforting slab of flavor you want after a long day.
I crave the way bitter roast edges and creamy cheese play together. Seriously, it’s one of my favorite Recipes With Cheddar Cheese, no regrets, full spoon ahead, and I never skip seconds anymore.
Ingredients
- Cauliflower: creamy body and mild nuttiness.
- Olive oil: browns veggies, adds slick richness.
- Garlic head: roasted, sweet, mellow garlic punch.
- Onion: sweet base that builds savory depth.
- Celery: subtle crunch and a savory green note.
- Carrot: bright color and gentle natural sweetness.
- Basically butter: silky mouthfeel that coats everything.
- Flour: thickens the soup so it clings.
- Broth: savory liquid backbone, keeps it from feeling thin.
- Plus milk: creamy lift without going too heavy.
- Cream: richer finish that makes it luxurious.
- Cheddar: sharp cheesy punch, it’s melty comfort.
- Dijon: tangy zip that cuts through richness.
- Nutmeg: warm little hint that adds quiet depth.
- Thyme: herbal lift with tiny fragrant pops.
- Salt: brings everything together, makes flavors sing.
- Pepper: bright bite that wakes up the bowl.
- Chives or parsley: fresh green garnish and light zing.
Ingredient Quantities
- 1 large head cauliflower (about 2 to 2 1/2 lbs), cut into florets
- 3 tablespoons olive oil, plus extra for drizzling
- 1 whole head garlic, top trimmed off
- 1 medium yellow onion, finely chopped
- 2 celery stalks, chopped small
- 1 medium carrot, peeled and chopped
- 2 tablespoons unsalted butter
- 3 tablespoons all purpose flour
- 4 cups low sodium chicken broth or vegetable broth
- 1 cup whole milk
- 1/2 cup heavy cream
- 2 cups sharp cheddar cheese, freshly shredded (pack it down, don’t use pre-shredded if you can)
- 1 teaspoon Dijon mustard
- 1/4 teaspoon ground nutmeg
- 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
- 1 to 1 1/2 teaspoons kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 2 tablespoons chopped chives or parsley for garnish
How to Make this
1. Preheat oven to 425 F. Toss cauliflower florets with 3 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon pepper, spread on a rimmed baking sheet. Trim top off the garlic head, drizzle with a little olive oil, wrap tightly in foil and tuck it on the same sheet or in a small dish. Roast until cauliflower is golden and tender, about 25 to 30 minutes, and garlic is soft and caramelized, about 30 to 35 minutes.
2. When the garlic is cool enough, squeeze the roasted cloves out into a small bowl and mash with a fork. Reserve a few nice roasted florets for garnish if you want.
3. In a large heavy pot over medium heat melt 2 tablespoons butter. Add the chopped onion, celery and carrot and a pinch of salt, and sweat until soft and starting to brown, about 6 to 8 minutes.
4. Stir in the 3 tablespoons flour and cook 1 to 2 minutes to make a blond roux, stirring so it doesn’t stick or burn.
5. Slowly whisk in 4 cups broth, scraping up any browned bits, then add the roasted cauliflower (save those reserved florets), the mashed roasted garlic, 1 teaspoon Dijon mustard, 1/4 teaspoon nutmeg and 2 teaspoons fresh thyme leaves. Bring to a gentle simmer and cook 8 to 10 minutes so flavors marry.
6. Use an immersion blender to puree until very smooth, or work in batches in a regular blender (be careful with hot liquid). If you want it chunkier, pulse just a few times and leave some texture.
7. Return soup to the pot if needed and stir in 1 cup whole milk and 1/2 cup heavy cream over low heat. Warm gently but do not boil.
8. Off the heat, stir in 2 cups freshly shredded sharp cheddar a handful at a time, stirring until melted and silky. Taste and adjust with 1 to 1 1/2 teaspoons kosher salt and more pepper if needed.
9. Reheat briefly if it cooled too much, then ladle into bowls, top with reserved florets and 2 tablespoons chopped chives or parsley. If you want extra richness drizzle a little olive oil and grind more black pepper on top.
10. Tip: grate your own cheddar and pack it down in the measuring cup so you get the right amount. If soup is too thick loosen with a splash more milk or broth; too thin, simmer a few minutes to reduce.
Equipment Needed
1. Rimmed baking sheet (for roasting cauliflower and garlic)
2. Aluminum foil
3. Large heavy pot (soup pot)
4. Chef’s knife and cutting board
5. Measuring cups and spoons
6. Wooden spoon or heatproof spatula
7. Immersion blender or regular blender (for pureeing)
8. Cheese grater (for shredding cheddar)
9. Ladle and oven mitts
FAQ
Roasted Garlic Cheddar Cauliflower Soup Recipe Substitutions and Variations
- Cauliflower: swap with broccoli florets, roasted potato chunks, riced cauliflower for a smoother soup, or a mix of cauliflower and parsnip for a sweeter note.
- Sharp cheddar: use Gruyere for nuttier flavor, Monterey Jack for milder melt, aged white cheddar for bite, or Fontina for creaminess.
- Whole milk + heavy cream: use half and half if you want lighter richness, evaporated milk for a creamier canned option, coconut milk for dairy free (a subtle coconut taste), or plain Greek yogurt thinned with a little water for tang.
- Chicken broth: use vegetable broth to keep it vegetarian, mushroom stock for umami depth, low sodium bone broth for extra body, or dilute chicken bouillon paste in water if that is all you got.
Pro Tips
1) Roast the cauliflower and garlic till they are really golden, not just pale. The extra browning gives a deeper, nutty flavor. If some florets char a little that is fine, just pull them out for garnish so the soup stays smooth.
2) Don’t skimp on shredding your own cheddar. Pre-shredded has starch that makes the cheese clump and the soup grainy. Shred and pack it into the cup like the recipe says, and add it off the heat so it melts silky.
3) Cook the flour just enough to lose the raw taste but not so long it browns too dark. A blond roux keeps the soup creamy without a toasted flour flavor. If you accidentally overcook it, add a splash more broth and simmer to mellow it out.
4) Blend carefully and decide texture before adding all the dairy. If you want chunkier soup, pulse a few times and leave bits. If you use a blender, cool a bit and vent the lid so hot soup doesn’t explode. After blending then warm and stir in milk and cream gently, do not boil.
Roasted Garlic Cheddar Cauliflower Soup Recipe
I made a Cauliflower Soup Recipe that folds in sharp cheddar and mellow roasted garlic into a thick creamy soup so ridiculously good you’ll text me for the recipe.
6
servings
432
kcal
Equipment: 1. Rimmed baking sheet (for roasting cauliflower and garlic)
2. Aluminum foil
3. Large heavy pot (soup pot)
4. Chef’s knife and cutting board
5. Measuring cups and spoons
6. Wooden spoon or heatproof spatula
7. Immersion blender or regular blender (for pureeing)
8. Cheese grater (for shredding cheddar)
9. Ladle and oven mitts
Ingredients
1 large head cauliflower (about 2 to 2 1/2 lbs), cut into florets
3 tablespoons olive oil, plus extra for drizzling
1 whole head garlic, top trimmed off
1 medium yellow onion, finely chopped
2 celery stalks, chopped small
1 medium carrot, peeled and chopped
2 tablespoons unsalted butter
3 tablespoons all purpose flour
4 cups low sodium chicken broth or vegetable broth
1 cup whole milk
1/2 cup heavy cream
2 cups sharp cheddar cheese, freshly shredded (pack it down, don’t use pre-shredded if you can)
1 teaspoon Dijon mustard
1/4 teaspoon ground nutmeg
2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
1 to 1 1/2 teaspoons kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
2 tablespoons chopped chives or parsley for garnish
Directions
- Preheat oven to 425 F. Toss cauliflower florets with 3 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon pepper, spread on a rimmed baking sheet. Trim top off the garlic head, drizzle with a little olive oil, wrap tightly in foil and tuck it on the same sheet or in a small dish. Roast until cauliflower is golden and tender, about 25 to 30 minutes, and garlic is soft and caramelized, about 30 to 35 minutes.
- When the garlic is cool enough, squeeze the roasted cloves out into a small bowl and mash with a fork. Reserve a few nice roasted florets for garnish if you want.
- In a large heavy pot over medium heat melt 2 tablespoons butter. Add the chopped onion, celery and carrot and a pinch of salt, and sweat until soft and starting to brown, about 6 to 8 minutes.
- Stir in the 3 tablespoons flour and cook 1 to 2 minutes to make a blond roux, stirring so it doesn't stick or burn.
- Slowly whisk in 4 cups broth, scraping up any browned bits, then add the roasted cauliflower (save those reserved florets), the mashed roasted garlic, 1 teaspoon Dijon mustard, 1/4 teaspoon nutmeg and 2 teaspoons fresh thyme leaves. Bring to a gentle simmer and cook 8 to 10 minutes so flavors marry.
- Use an immersion blender to puree until very smooth, or work in batches in a regular blender (be careful with hot liquid). If you want it chunkier, pulse just a few times and leave some texture.
- Return soup to the pot if needed and stir in 1 cup whole milk and 1/2 cup heavy cream over low heat. Warm gently but do not boil.
- Off the heat, stir in 2 cups freshly shredded sharp cheddar a handful at a time, stirring until melted and silky. Taste and adjust with 1 to 1 1/2 teaspoons kosher salt and more pepper if needed.
- Reheat briefly if it cooled too much, then ladle into bowls, top with reserved florets and 2 tablespoons chopped chives or parsley. If you want extra richness drizzle a little olive oil and grind more black pepper on top.
- Tip: grate your own cheddar and pack it down in the measuring cup so you get the right amount. If soup is too thick loosen with a splash more milk or broth; too thin, simmer a few minutes to reduce.
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: 483g
- Total number of serves: 6
- Calories: 432kcal
- Fat: 30.3g
- Saturated Fat: 14.8g
- Trans Fat: 0.5g
- Polyunsaturated: 1g
- Monounsaturated: 6g
- Cholesterol: 71mg
- Sodium: 457mg
- Potassium: 677mg
- Carbohydrates: 20.4g
- Fiber: 4.4g
- Sugar: 3.3g
- Protein: 19.3g
- Vitamin A: 1100IU
- Vitamin C: 85mg
- Calcium: 308mg
- Iron: 1.7mg
