Cooking method
Roast the garlic: Preheat your oven to 400°F (200°C). Remove the top of the garlic bulb and coat the cloves in olive oil. Wrap it in foil and roast for 30–35 minutes, until soft and caramelized. Let it cool slightly, then squeeze the cloves out.
Sauté the onions: Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and sauté for about 5 minutes, or until translucent.
Cook the cauliflower: Add the chopped cauliflower to the pan. Stir frequently and cook for another 5 minutes to lightly soften.
Combine ingredients: Stir in the roasted garlic and vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 15–20 minutes until the cauliflower is tender.
Blend the soup: Use an immersion blender to puree the soup until smooth. If you don’t have one, carefully transfer the soup in batches to a countertop blender.
Finish the soup: Return the pureed soup to the saucepan. Stir in the milk (or cream) and crumbled cheddar cheese. Cook on low heat, stirring until the cheese has melted and incorporated fully. Season with salt and pepper to taste.
Serve: Ladle the soup into bowls and garnish with fresh chives or parsley if desired. Enjoy!
Best ways to enjoy it
This Cheddar Cauliflower and Roasted Garlic Soup shines when served warm with a side of crusty bread or garlic toast. A light salad dressed with lemon vinaigrette complements the rich flavors wonderfully. For an extra touch, sprinkle some extra cheddar or crunchy croutons on top for added texture.
Storage and reheating tips
To store any leftovers, let the soup cool to room temperature before transferring it to an airtight container. It can be kept in the fridge for up to 4 days. When reheating, do so gently on the stovetop, adding a splash of milk or broth if it thickens too much. For longer storage, you can freeze the soup for up to 3 months—just thaw in the refrigerator overnight before reheating.
Helpful cooking tips
Roast the garlic in advance: You can roast garlic ahead of time and store it in the fridge for easy flavor boosts in various dishes.
Don’t rush the simmering: Allow the cauliflower to become tender; it ensures a smooth soup and better flavor extraction.
Blend carefully: If using a countertop blender, ensure you allow steam to escape—blend in small batches and cover with a kitchen towel to prevent splatter.
Creative twists
Feel free to customize this soup according to your taste. For a spicy kick, add a pinch of cayenne pepper or a sprinkle of crushed red pepper flakes. Looking for a herbaceous note? Toss in some fresh thyme or rosemary during cooking. You could also experiment with toppings—try crispy bacon bits, pumpkin seeds, or even pomegranate for a burst of sweetness!
Common questions
What is the prep time for this soup?
The preparation for this soup takes about 15 minutes, followed by a cooking time of 30–50 minutes depending on your garlic roasting method.
Can I substitute the milk?
Yes, you can use almond milk, coconut milk, or oat milk for a dairy-free version, though the texture may vary slightly.
How can I thicken the soup if needed?
If the soup is too thin, you can add more cheese or a small amount of cornstarch slurry to achieve your desired thickness.
This Cheddar Cauliflower and Roasted Garlic Soup is not only a flavorful dish but also a delightful way to get through the chill in the air—make it tonight and enjoy the warmth it brings to your dinner table!
