Description
You will love this velvety, comforting soup that combines the deep flavor of roasted cauliflower and garlic with sharp cheddar cheese. This recipe delivers a rich, satisfying bowl perfect for a cozy dinner.
Ingredients
Scale
- 2 large heads cauliflower, cut into florets
- 4 tablespoons olive oil, divided
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 4 cups low-sodium chicken or vegetable broth
- 1 cup milk (whole milk recommended for creaminess)
- 1 cup shredded sharp cheddar cheese, plus extra for topping
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons butter
- 1 tablespoon all-purpose flour (optional, for thickening)
Instructions
- Preheat your oven to 400°F (200°C). Toss the cauliflower florets with 2 tablespoons of olive oil, salt, and pepper on a baking sheet. Roast for 20 to 25 minutes until tender and lightly browned.
- While the cauliflower roasts, melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
- Add the minced garlic to the pot and cook for 1 minute until fragrant. If you are using flour for extra thickness, sprinkle it over the onions and garlic and cook for 1 minute, stirring constantly.
- Pour in the broth, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer.
- Add the roasted cauliflower to the pot. Simmer for 10 minutes to allow the flavors to combine.
- Remove the pot from the heat. Use an immersion blender to blend the soup until completely smooth and velvety. Alternatively, carefully transfer the soup in batches to a standard blender and blend until smooth, then return it to the pot.
- Stir in the milk and the shredded cheddar cheese until the cheese is fully melted and incorporated. Taste and adjust salt and pepper as needed.
- Heat gently over low heat until warmed through, but do not boil after adding the cheese.
- Serve your **best cauliflower soup** hot, topped with extra sharp cheddar cheese and fresh chives or green onions if desired.
Notes
- For a **low carb cauliflower soup** or Keto option, substitute the milk with heavy cream and omit the optional flour.
- If you prefer a **dairy free cauliflower soup**, replace the milk with unsweetened cashew or almond milk, and use a sharp dairy-free cheddar alternative or nutritional yeast for cheesiness.
- Roasting the cauliflower is key to achieving that deep, smoky flavor that makes this **roasted cauliflower soup** superior.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Dinner
- Method: Stovetop/Roasting
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 7
- Sodium: 450
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0.5
- Carbohydrates: 18
- Fiber: 6
- Protein: 14
- Cholesterol: 45