Creamy, rich, and bursting with flavor, Roasted Cauliflower and Cheddar Soup is a dish that turns humble ingredients into a show-stopping meal. Roasting the cauliflower adds a nutty depth, while sharp cheddar cheese creates a velvety texture and bold taste. This soup is the perfect way to warm up on a chilly day or impress guests with a deceptively simple dish.
Whether served as a starter or the main event, this recipe is sure to satisfy everyone at the table. Pair it with crusty bread or a crisp salad for a complete and comforting meal.
Why You’ll Love This Recipe
- Deep, Nutty Flavor: Roasting the cauliflower elevates its natural sweetness and enhances the overall taste of the soup.
- Creamy and Cheesy: Sharp cheddar cheese melts seamlessly into the soup, creating a velvety, luxurious texture.
- Easy to Make: With simple ingredients and minimal prep, this recipe is perfect for weeknight dinners.
- Customizable: Add your favorite toppings or additional vegetables to make it your own.
Ingredients
Here’s what you’ll need to make this creamy, dreamy soup:
- 1 medium head of cauliflower, cut into florets (about 6 cups)
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1 cup whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, grated
- 1 tsp Dijon mustard
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
- Optional garnish: crumbled bacon, green onions, extra cheese, or croutons
Kitchen Equipment
To prepare this soup, you’ll need:
- A baking sheet
- Large pot or Dutch oven
- Blender or immersion blender
- Wooden spoon or spatula
- Ladle for serving
Step-by-Step Directions
1. Roast the Cauliflower
- Preheat your oven to 425°F (220°C).
- Toss the cauliflower florets with 1 tbsp olive oil, salt, and pepper. Spread them in an even layer on a baking sheet.
- Roast for 25–30 minutes, flipping halfway through, until the cauliflower is tender and golden brown.
2. Sauté the Aromatics
- In a large pot, heat the remaining olive oil over medium heat. Add the diced onion and sauté for 5–7 minutes until softened. Stir in the garlic and cook for another minute until fragrant.
3. Simmer the Soup
- Add the roasted cauliflower to the pot, followed by the vegetable broth. Bring to a boil, then reduce the heat and simmer for 10–15 minutes to meld the flavors.
4. Blend Until Smooth
- Use an immersion blender to puree the soup until smooth. If using a traditional blender, work in batches and return the soup to the pot.
5. Add Creaminess and Cheese
- Stir in the milk, heavy cream, Dijon mustard, and smoked paprika. Heat gently, but do not boil. Gradually add the grated cheddar cheese, stirring until fully melted and smooth. Season with salt and pepper to taste.
6. Serve and Garnish
- Ladle the soup into bowls and garnish with your favorite toppings, such as crispy bacon, green onions, extra cheddar, or crunchy croutons.
Tips for Success
- Cheese Matters: Use freshly grated sharp cheddar for the best flavor and a smooth, creamy texture. Pre-shredded cheese can result in a grainy soup due to anti-caking agents.
- Milk Alternatives: For a dairy-free version, substitute the milk and cream with coconut milk or cashew cream and use dairy-free cheddar cheese.
- Broth Boost: Add a Parmesan rind while simmering for an extra layer of savory depth. Remove before blending.
- Texture Preference: Blend the soup completely for a smooth consistency or leave some cauliflower chunks for added texture.
Storing & Reheating
- Refrigeration: Let the soup cool completely before storing it in an airtight container in the fridge for up to 4 days.
- Freezing: This soup freezes well, but the texture may slightly change due to the dairy. Freeze in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm gently on the stovetop over medium heat or in the microwave, stirring occasionally. Add a splash of broth or milk if the soup thickens.
Serving Suggestions
This soup is perfect on its own but pairs wonderfully with:
- Bread: Serve with crusty sourdough, garlic bread, or buttery dinner rolls.
- Salad: A crisp green salad with a light vinaigrette balances the richness of the soup.
- Wine Pairing: A crisp white wine like Chardonnay or Sauvignon Blanc complements the cheesy flavor beautifully.
FAQ
Can I use frozen cauliflower?
Yes! Frozen cauliflower works well, though roasting it from frozen may result in less caramelization.
Is this soup gluten-free?
Yes, as long as the broth and other ingredients you use are certified gluten-free.
Can I make this soup ahead of time?
Absolutely! The flavors develop even more as it sits. Make it a day ahead and reheat gently when ready to serve.
How can I make it spicier?
Add a pinch of cayenne pepper or a splash of hot sauce for a spicy kick.
A Bowl Full of Comfort
This Creamy Roasted Cauliflower and Cheddar Soup is the perfect combination of rich, cheesy, and wholesome. Whether you’re enjoying it as a cozy lunch or serving it as a starter for a special meal, this soup is guaranteed to impress.
If you try this recipe, we’d love to hear how it turned out! Leave a comment below, share it with friends, and don’t forget to subscribe to our blog for more comforting and delicious recipes. Happy cooking! 🥦🧀🍲