Warm, creamy, and ultra-comforting, this Garlic Cheddar Cauliflower Soup is the perfect cold-weather meal that delivers bold flavor and rich texture without being heavy. Roasted cauliflower blended into a velvety smooth soup base is infused with sharp cheddar cheese, mellow garlic, and herbs, creating a soup that’s both wholesome and indulgent. It’s an ideal option for weeknight dinners, cozy lunches, or a healthy meal prep recipe that reheats beautifully. Whether you’re serving it with crusty bread or a fresh green salad, this cauliflower soup will become a go-to favorite for the entire family.
Ingredients
- 1 large head cauliflower, cut into florets
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1 tablespoon unsalted butter
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional for heat)
- 4 cups vegetable broth (or chicken broth)
- 1 cup milk (whole or 2%)
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded Parmesan cheese
- 2 tablespoons heavy cream (optional for extra creaminess)
- Chopped chives or green onions, for garnish
- Crumbled bacon or roasted chickpeas (optional toppings)
Preparation
Step 1: Roast the Cauliflower
Preheat oven to 425°F (220°C). Spread cauliflower florets on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 25–30 minutes until golden brown and slightly crisp on the edges. Roasting enhances the flavor and gives depth to the soup.
Step 2: Sauté Aromatics
In a large pot, melt butter over medium heat. Add diced onion and cook for 5–6 minutes until soft and translucent. Stir in minced garlic, thyme, and red pepper flakes. Cook for another 1–2 minutes until fragrant.
Step 3: Add Broth and Cauliflower
Pour in the vegetable broth and bring it to a simmer. Add the roasted cauliflower to the pot and cook for 10 minutes to allow the flavors to blend.
Step 4: Blend the Soup
Using an immersion blender, blend the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer to a blender in batches. Return blended soup to the pot if using a traditional blender.
Step 5: Stir in Dairy
Reduce the heat to low and stir in milk, cheddar cheese, and Parmesan. Mix until the cheese is melted and the soup is smooth. Stir in heavy cream if using for added richness. Simmer for another 5 minutes, stirring often to avoid sticking.
Step 6: Serve
Ladle soup into bowls and garnish with chives, green onions, bacon, or roasted chickpeas for added texture. Serve hot with crusty bread or a grilled sandwich.
Variations
- Use white cheddar for a sharper flavor
- Add 1 diced potato for extra thickness
- Stir in a handful of spinach for added nutrients
- Use smoked paprika instead of red pepper flakes
- Substitute half-and-half for milk for richer soup
- Add a pinch of nutmeg for warmth and depth
- Top with croutons or toasted nuts for crunch
Cooking Notes
- Roasting cauliflower is key for flavor; don’t skip this step
- For a smoother texture, strain soup through a sieve after blending
- Soup will thicken slightly as it cools; adjust with broth when reheating
- Shred cheese from a block for best melting quality
- Can be made vegetarian using vegetable broth and no bacon toppings
Serving Suggestions
- Serve with sourdough toast or garlic bread
- Pair with a spinach or arugula salad
- Offer as a starter for a holiday dinner
- Serve in a bread bowl for a cozy presentation
- Top with sharp cheddar and broil for 2 minutes for a crusty top
Tips
- Let soup cool slightly before blending to avoid splatters
- Taste before adding extra salt, cheese adds plenty
- Store leftovers in an airtight container for 4 days
- Reheat gently over medium-low heat to prevent cheese separation
- Freeze portions for up to 2 months, thaw overnight in fridge
Prep Time / Cooking Time / Total Time
- Prep Time: 10 minutes
- Cooking Time: 40 minutes
- Total Time: 50 minutes
Nutritional Information (Per serving – yields 6 servings)
- Calories: 295
- Protein: 12g
- Fat: 22g
- Carbohydrates: 14g
- Fiber: 3g
- Sodium: 720mg
FAQs
Can I use frozen cauliflower?
- Yes, just roast it the same way as fresh, adding 5 more minutes.
Can I make it dairy-free?
- Use plant-based milk and cheese, and skip the cream.
Is it keto-friendly?
- Yes, it’s naturally low in carbs, especially with no added starches.
How do I thicken the soup more?
- Add 1 tablespoon cornstarch mixed with a little water before simmering.
Can I use an Instant Pot?
- Yes, sauté aromatics, add cauliflower and broth, pressure cook for 10 minutes, then blend and stir in dairy.
Conclusion
This Garlic Cheddar Cauliflower Soup is everything you want in a cold-weather meal: creamy, rich, and full of savory roasted flavor. It’s a healthy spin on classic comfort food that doesn’t sacrifice taste. Whether you’re serving it as a main dish or pairing it with a sandwich or salad, it’s an adaptable, satisfying recipe that will warm your soul. Ideal for meal prep, weeknight dinners, or elegant holiday starters, this soup proves that cauliflower can be the star of the show when treated right. The sharp cheddar, mellow garlic, and roasted vegetables make every spoonful a delight. Enjoy it fresh, store leftovers for later, and come back to this nourishing soup all season long.