Okay, let’s just get this out of the way: every family has that one soup that somehow ends up being the default cure for everything from sniffles to random Tuesday blues. For us, it’s this Creamy Cheddar Cauliflower & Roasted Garlic Soup. My sister called it the 'hug-in-a-mug soup', which sounds corny, but she swears by it—could be the extra garlic (because obviously). Plus, one time I made this for a friend who claimed not to like cauliflower, and they asked for seconds, so I’m calling that a small culinary miracle. And honestly, isn’t it comforting to chuck a bunch of veg into a pot and end up with something that tastes like fancy pub food?
Here’s why you’ll love this (and why I keep making it)
I whip this out when the weather’s a bit dreich (love that Scottish word!) or really any time I need dinner in under an hour. My family goes legit bonkers for it when I load it up with extra cheddar. Oh, and there’s absolutely none of that gnarly, overcooked brassica smell—roasting the garlic sorts that right out. In the beginning, this recipe always made more mess than I expected (seriously, what’s up with cauliflower confetti?), but eventually I figured out shortcuts. Side note—if you accidentally spill soup on your favorite socks, it’ll come out in the wash. Don’t ask how I know.
Shopping list (with some of my chaotic substitutions)
- 1 large head of cauliflower, sliced into chunky florets (I’ve swapped frozen florets in here twice; works fine if you’re in a rush)
- 1 whole bulb garlic (don’t sweat the variety, but my Nan swore by that purple stuff from the farmer’s market)
- 2 tablespoon olive oil (honestly, I reach for sunflower oil if I’m almost out and don’t notice a difference)
- 1 large onion, diced (yellow, white—whatever’s skulking at the back of your veg drawer)
- 3–4 cups veggie or chicken stock (I use cubes almost every time. Fancy broth is nice, but not mandatory)
- 1 cup thick cream or half-and-half (have also blundered through with whole milk, won’t lie)
- 1 ½ to 2 cups sharp cheddar, grated (the stronger and stinkier, the better—for me anyway)
- Salt and pepper, to taste
- A handful of chopped chives or parsley (but sometimes I just scatter extra cheddar on top instead)
- Optional extras: pinch of smoked paprika, toasted croutons, chilli flakes if you want to go rogue
Let’s get stuck in: how I actually make this
- Roast the garlic and cauliflower.
First things first—oven to 400F (200C). Slice the very tip off your garlic bulb, drizzle it and the cauliflower with a little oil, sprinkle salt and pepper. Chuck all that on a tray. Roast for around 25 mins; you want the cauliflower golden and the garlic soft enough to smush. (Confession: sometimes I get impatient and pull it out early, but really, waiting pays off with flavour!) - Sweat the onions.
While your veg are roasting, grab a soup pot, plonk it on medium heat, and soften the onions with a glug of oil. Don’t let them go brown. This is where I usually sneak a taste because buttery, sweet onion is the real MVP. - Combine & simmer.
Toss cauliflower into the pot. Squeeze in all that jammy roasted garlic (it’s fun, sticky, and messy). Pour over 3 cups of hot stock (add the extra cup only if you like it super loose). Bring to a gentle simmer; give it 10–15 min for flavours to hang out. - Blend until dreamy smooth.
Here’s where things can go from rustic to restaurant: stick blender right in the pot—just go wild. Or use a countertop blender in batches, but for the love of all things clean, let the soup cool a bit or you’ll repaint your kitchen ceiling. Don’t worry if it’s not utterly silky; the odd cauliflower chunk is like a hidden treasure. - Cheese it up.
Reduce the heat, pour in most of the cream, then gradually add cheddar—stir until everything melts together. Taste, adjust seasoning. I pretty much always add more cheese at this stage (who wouldn’t?). - Finish and serve.
If you feel fancy, stir in chives, paprika, or a scatter of parsley. Or just ladle, top with extra cheddar, and dig in. Sometimes I drizzle with olive oil if I remember.
Notes I learned the hard way
- This soup thickens up a lot as it cools; a little hot water or stock thins it right down for reheats.
- That roasted garlic—if you’re in a time pinch, you can nuke the garlic in the microwave for 1 min, then finish it in the oven, but it’s not quite the same. Still, desperate times.
- Don’t sweat the cheese variety. Once used double Gloucester—came out fine (actually, maybe even better?)
Soup experiments (and my semi-fails)
I tried sneaking in some roasted red pepper once—looked great but completely overpowered the cauliflower (whoops). Swapping in broccoli works, but it’s a whole different soup mood, y’know? A glug of pale ale is surprisingly nice stirred in at the cheese stage; makes it almost like a cozy pub cheese soup. Just don’t add pineapple—my cousin did once. No further comment.
Stuff you’ll need (but here’s how I’ve faked it)
- Oven (for the garlic and cauliflower—if you only have a toaster oven, just do them in shifts)
- Blender or stick blender (if you have neither, a potato masher plus elbow grease will get you close, just chunkier)
- Decent soup pot (I once made it in a wok—sort of worked!)
- Ladle, unless you like living dangerously
How to stash leftovers (though, it rarely happens at ours)
Supposedly this keeps in the fridge for 2 or 3 days in a sealed container, but honestly, it’s never made it to day 2 around here. You can freeze it, but I think the texture goes a bit odd when thawed. Maybe I’m just fussy. The Kitchn has tips on freezing soup if you’re braver than I am.
How we serve it (and what gets dunked in)
We always serve this with a fat wedge of crusty bread—for me, it’s sourdough, but my partner loves a hunk of cornbread instead (I don’t judge). On rainy days, I’ll make a pile of buttery toast soldiers for dipping. If you’re feeling extra, giant croutons are a treat. Or just eat straight out of the saucepan—no shame, did it last week.
Pro tips I learned by messing up (repeatedly)
- Blend in batches if your blender’s teeny—otherwise, you will end up washing soup out of grout.
- I once rushed the cheese melting stage and ended up with weird, stringy lumps. Give it time.
- Don’t over-salt until after you add the cheese; some cheddars are saltier than an old sailor.
Frequently asked stuff
- Can I make this vegan?
Yup! Switch up the cream for oat or coconut milk, and vegan cheese works (though, the melt’s a bit hit or miss, but flavour’s still spot on). Some folks use nutritional yeast for cheesy tang—I’ve tried it. Not bad! - Does it reheat well?
Oh, absolutely. Might need to thin out with a splash of milk or stock. I actually think it tastes better the next day... if you’re lucky enough to have leftovers. - Can I freeze it?
Technically, yes. As mentioned, freezing’s not my favourite for creamy soups (texture’s just a bit claggy when defrosted). But my friend swears by freezing single servings and nuking them for lunch. - My soup’s grainy!
It happens sometimes if the cheese goes in too quick or the soup’s boiling as you add it. Just take things slow—bit like crossing a sheep-filled lane, honestly. - Do I have to roast the garlic?
Well, I’d argue it’s worth it for the sweet punch it gives, but in a pinch, just saute minced garlic with the onions. It’s not the same, but it’s more than fine.
If you want to nerd out about soup theory, Serious Eats has serious tips. But this is still my go-to “ah, life’s a bit much, let’s make soup” recipe. Try it, tweak it, pass it on.
Ingredients
- 1 large head of cauliflower, cut into florets
- 1 large bulb garlic
- 2 tablespoons olive oil, divided
- 1 medium yellow onion, chopped
- 4 cups vegetable broth
- 1 cup sharp cheddar cheese, shredded
- 1 cup whole milk or heavy cream
- Salt and pepper to taste
- Fresh chives, chopped, for garnish (optional)
Instructions
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1Preheat oven to 400°F (200°C). Slice the top off the garlic bulb, drizzle with 1 tablespoon olive oil, wrap in foil, and roast for 30 minutes until soft.
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2Meanwhile, heat remaining olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
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3Add cauliflower florets to the pot and cook for another 3-4 minutes, stirring occasionally.
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4Squeeze the roasted garlic cloves out of their skins and add to the pot. Pour in the vegetable broth and bring to a simmer. Cook until cauliflower is very tender, about 15 minutes.
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5Using an immersion blender, puree soup until smooth. Stir in cheddar cheese and milk or cream. Season with salt and pepper to taste. Heat gently until cheese is melted and soup is creamy, but do not boil.
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6Ladle soup into bowls and garnish with chopped chives if desired. Serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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