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Roasted Cauliflower Cheddar Soup with Garlic

Roasted cauliflower cheddar soup with garlic is blended smooth for a creamy bowl with browned cauliflower and sharp cheddar. Roasting the vegetables first adds depth, while freshly shredded cheese melts into the soup off the heat.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 414
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cauliflower large head (about 2 1/2 pounds), cut into florets
  • 2 tbsp olive oil
  • 1 tsp olive oil
  • 1 tsp kosher salt divided
  • 0.5 tsp black pepper divided
  • 1 garlic large head, top 1/4 inch sliced off to expose cloves
  • 2 tbsp unsalted butter
  • 1 yellow onion medium, diced
  • 4 cups low-sodium chicken broth
  • 0.5 tsp dried thyme
  • 0.5 cup heavy cream
  • 8 oz sharp cheddar cheese freshly shredded

Equipment

  • 1 rimmed baking sheet
  • 1 6-quart Dutch oven
  • 1 immersion blender

Method
 

  1. Heat the oven to 425°F and line a rimmed baking sheet with foil.
  2. Toss the cauliflower on the baking sheet with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  3. Spread the cauliflower in an even layer.
  4. Drizzle the garlic with the remaining 1 teaspoon oil, wrap it in foil, and place it on the baking sheet.
  5. Roast for 35 to 40 minutes, tossing the cauliflower halfway through, until the florets are browned and tender and the garlic is soft.
  6. While the vegetables roast, melt the butter in a 6-quart Dutch oven over medium heat.
  7. Add the onion and cook for 5 to 7 minutes, stirring occasionally, until softened.
  8. Add the roasted cauliflower and squeeze the garlic cloves from their skins into the pot.
  9. Stir in the broth, thyme, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper.
  10. Bring to a simmer and cook for 10 minutes.
  11. Remove the pot from the heat and blend the soup with an immersion blender until smooth.
  12. Stir in the cream and cheddar until the cheese is melted, then serve.

Notes

For the smoothest texture, shred the cheddar fresh and stir it in after removing the pot from the heat. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the cream and cheese can separate. For a vegetarian version, use vegetable broth instead of chicken broth.