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Creamy Roasted Garlic Cauliflower Soup with Sharp Cheddar Swirl

A close-up of a steaming white bowl filled with creamy cauliflower soup, topped with shredded cheddar cheese and fresh chives.
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This recipe delivers a velvety, comforting soup by roasting the cauliflower first, which deepens the flavor. We finish it with sharp cheddar for a rich taste that makes this an ideal winter soup.

Ingredients

Scale
  • 1 large head cauliflower, cut into florets
  • 1 tablespoon olive oil
  • 1 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1 tablespoon butter
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken or vegetable broth
  • 1/2 cup milk (whole milk recommended for richness)
  • 1 cup shredded sharp cheddar cheese, divided
  • 1/4 cup heavy cream (optional, for extra silkiness)
  • 2 tablespoons fresh chives, chopped (for garnish)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Toss the cauliflower florets with olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper on a baking sheet. Roast for 20 to 25 minutes until tender and lightly browned at the edges.
  2. 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 to 7 minutes.
  3. Add the minced garlic to the pot and cook for 1 minute until fragrant. Do not let the garlic burn.
  4. Pour in the broth and bring the mixture to a simmer. Add the roasted cauliflower to the pot.
  5. 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.
  6. Return the pot to low heat. Stir in the milk, the remaining 1/2 teaspoon of salt, and the remaining 1/4 teaspoon of pepper. Heat gently, but do not boil.
  7. Stir in 3/4 cup of the shredded cheddar cheese until it melts completely into the soup, creating a creamy texture. If using, stir in the heavy cream now.
  8. Ladle the soup into bowls. Top each serving with the remaining 1/4 cup of cheddar cheese and sprinkle with fresh chives. Serve immediately.

Notes

  • For a low-carb or keto cauliflower soup option, skip the milk and heavy cream, and use only 1/2 cup of broth. Blend with 1/4 cup of full-fat cream cheese instead of cheddar for creaminess.
  • If you prefer a dairy-free cauliflower soup, substitute the milk and heavy cream with unsweetened almond milk or full-fat coconut milk, and omit the cheese or use a dairy-free shredded cheese alternative.
  • Roasting the cauliflower is key to developing a deep, satisfying flavor that makes this the best cauliflower soup.

Nutrition

Find it online: https://whiskdaily.com/cauliflower-soup-creamy-roasted-garlic-cheddar/