How This Cheddar Cauliflower Soup Found a Spot in My Recipe Book
So, you know those days when the weather outside is just rude? (Looking at you, that sideways rain we get here every November.) Well, that’s pretty much how I stumbled across this Creamy Cheddar Cauliflower & Roasted Garlic Soup. I was cold, the fridge was looking a bit sad, and there was a lonely cauliflower glaring at me. One thing led to another—a little extra garlic for good measure—and now my family actually requests it. Not gonna lie, the first time I made it, I forgot the cheddar (ugh!) but learned my lesson for next time. Also, my neighbor Sally tried to convince me to add nutmeg? She’s lovely, but I’m still on the fence about that one.
Why I Keep Coming Back to This Soup
I make this when I want something that feels like a hug in a mug. My family goes a bit crackers for this because it’s creamy but not heavy, plus there’s melty cheese (which, let’s be honest, is my main motivation some nights). When I’m dead tired, I’ll use pre-chopped cauliflower—don’t judge, it works fine. Actually, the only thing that ever irritated me was roasting the garlic (why does it always take longer than recipes say? Seriously!). But the flavor’s too good to skip, so here we are.
Here’s What You’ll Need (and a Few Swaps I’ve Tried)
- 1 whole cauliflower, about 2 pounds (in a rush, I’ve been known to use a bag of frozen florets. It’s not a crime.)
- 1 whole bulb garlic (don’t be tempted to use that pre-chopped stuff—learn from my mistakes)
- 1 large onion, roughly chopped (red onion is fine if that’s what’s lurking in the pantry)
- 3 cups vegetable broth (chicken broth works too, or even those fancy bouillon cubes if you’re out of carton stuff)
- 1 cup milk (any milk is okay—my cousin swears by oat milk)
- 1 heaping cup shredded sharp cheddar (Brand name? Meh, whatever’s on sale, frankly)
- 2 tablespoons olive oil (sometimes I just eyeball it and hope for the best)
- Salt and pepper to taste (Black pepper’s a must, white pepper if you’re feeling posh)
- Optional: pinch of smoked paprika, small handful chopped chives, bit of crumbled bacon, or a dollop of Greek yogurt for serving
Cooking Instructions—Just How I Do It
- Roast the garlic: Slice the top off the bulb, drizzle a bit of olive oil, wrap in foil, and chuck it in the oven at 400°F (200°C) for about 30 minutes, until it’s soft and smells dangerously good. Sometimes it takes 40 if my oven is sulking.
- Chop up your cauliflower into florets. If you’re using frozen, just dump them onto the tray. Lay the florets and chopped onion on a baking sheet, toss with olive oil, salt, and pepper. Roast these right next to the garlic for about 25 minutes, until things look golden and you want to sneak a bite (I always do—it’s part of the cook’s tax).
- Soup time! In a big pot, dump your roasted veg. Squeeze all the garlic cloves out of their skins—it’s super satisfying—or just squish them with a fork straight into the pot. Pour in the broth. Heat on medium, bring it all to a gentle bubble.
- After about 10 minutes, blend everything smooth. Use a stick blender if you’ve got it; or awkwardly pour the mix into a regular blender in batches (yes, I’ve spilled it everywhere before—learn from my chaos). Back into the pot if you had to pour.
- Add the milk. Stir, then sprinkle in the cheddar. Keep stirring until it’s melty and dreamy. If it’s looking too thick, a splash more broth or milk. Too thin? Simmer a while. Taste for seasoning. Add more salt, pepper, or that pinch of smoked paprika, if you like.
- Ladle into bowls, top with whatever you’re into. A little chives, that swirl of yogurt, salty bacon crumbles. Or nothing—sometimes less is more.
Messy Notes from My Kitchen
- I tried to make this with just raw garlic (no roasting). Don’t. It tasted like a dragon’s lunch.
- This soup is pretty forgiving. If you have a stray parsnip, toss it in. No one will know.
- The cheddar honestly shines through better if you use sharp, but mild works in a pinch. Once I tried triple cheese… couldn’t really tell the difference.
Tinkering: Variations (And a Fail or Two)
- My favorite experiment: swapping half the cauliflower for broccoli. Turns it green, which the kids love—sometimes.
- One time I tried adding a splash of dry white wine before the broth. Tasted fancy, but honestly, not worth opening a bottle unless you’re planning to drink it, too (which, you know, not the worst thing).
- Nutmeg—like my neighbor Sally’s suggestion—was weird, sorry. Maybe a teeny pinch max.
If You Don’t Have the Proper Gear…
If you don’t have a stick blender, regular blender or food processor is fine—just wait till the soup cools a bit or you’ll risk a volcanic eruption. I once did it with a potato masher; it’s chunky, but it works (sort of rustic style). And if you’re missing a roasting pan, a baking tray plus parchment is fine—no big deal.
How to Store It—If There’s Even Any Left
Supposedly keeps 3–4 days in the fridge, but honestly? It’s eaten up by day two here. I once tried freezing a batch in an old sour cream tub—don’t recommend, as it went a bit grainy after thawing. Next time I’ll use a good zip-top bag.
Ways I Like to Serve It Up
Crusty bread is non-negotiable in my house (preferably sourdough, because I’m that person now). A sprinkle of extra cheddar does not go amiss. Sometimes just a soft-boiled egg on top—sounds odd, but trust me, it works. Once I paired it with this salad which was a nice, fresh contrast. Or just go classic: a big mug, a blanket, and a rerun of your favourite show.
Pro Tips (Mostly What I’ve Messed Up Before)
- Don’t try to rush the garlic. I did once—it wasn’t soft, it was just mean and bitter.
- Let the cheese melt gently. If you dump it in and boil, it’ll separate and go all weird and sad looking.
- I used to over-blend, thinking smoother was better; actually, a little texture is nice.
- Need soup bowls with handles? I got mine cheap here.
FAQ—Real Questions I’ve Heard, Honest!
- Can I make this vegan? Yeah, just swap in plant-based cheddar and use your favorite non-dairy milk. I find coconut milk gives a subtle flavor, while oat is more neutral. Oh, and skip the bacon crumbles (duh).
- Can you freeze it? I touched on this earlier, but in short—yes, but the texture gets a bit funky. If you’re cool with that, go for it.
- What if I don’t like cauliflower? Try half and half with potatoes or broccoli; honestly, the cheddar hides most of the cauliflower vibe anyway.
- I don’t have cheddar. Is any cheese OK? Pretty much. I did a mix of mozzarella and parmesan once; it was just fine, but cheddar is boss here.
- Is it better the next day? Oh totally. I think this soup is even tastier on day two—if you somehow manage not to eat it all up the first night.
- What should I serve with it? Besides bread? Maybe a baked potato, or those little snacky pickles on the side. Or honestly, nothing—sometimes it’s good just as is.
Anyway, that’s my slightly rambling guide to Creamy Cheddar Cauliflower & Roasted Garlic Soup. Hope you enjoy it half as much as we do! If you try a weird variation, let me know—or actually, only tell me if it works. I have enough failed experiments of my own.
Ingredients
- 1 large head cauliflower, cut into florets
- 1 whole bulb garlic
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 4 cups vegetable broth
- 1 cup shredded sharp cheddar cheese
- 1 cup whole milk or heavy cream
- Salt and freshly ground black pepper to taste
- Optional: chives or green onions, for garnish
Instructions
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1Preheat oven to 400°F (200°C). Slice the top off the bulb of garlic, drizzle with 1 tablespoon olive oil, wrap in foil, and roast for 30 minutes, until soft.
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2Meanwhile, toss cauliflower florets with remaining olive oil, spread on a baking sheet, and roast alongside the garlic for 25-30 minutes, until golden and tender.
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3In a large pot over medium heat, sauté chopped onion until translucent, about 4 minutes.
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4Add roasted cauliflower, squeeze in the softened roasted garlic cloves, and pour in the vegetable broth. Simmer for 10 minutes.
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5Remove from heat. Use an immersion blender or transfer to a blender to puree until completely smooth.
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6Return to heat, stir in cheddar cheese and milk (or cream) until melted and creamy. Season with salt and pepper. Serve garnished with chopped chives if desired.
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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