Roasted cauliflower and cheddar soup is the perfect dish for a warm and comforting meal. It will turn any cold day into a super cozy experience with its delicious flavor and creamy consistency! Plus, it is vegetarian-friendly!
This recipe requires little preparation, but the cooking time is a bit longer than your average soup needs. You can save some time by prepping the other ingredients for the soup while the cauliflower and garlic are roasting. Also, chopping the potatoes into small cubes will help considerably reduce the time your soup needs to simmer.
The roasted cauliflower and cheddar soup is rich and thick, so don’t underestimate how filling it is! Unless you are serving it as a main course, size your portions accordingly to avoid leftovers. That being said, a warm bun is the perfect little companion for this soup 😉
Be careful when you squeeze out the garlic cloves into your pot. The olive oil might still be pretty hot, so avoid using your bare hands. A good tip is to use a small spoon to push out the cloves. They should come out easily. Plus, you can use the same spoon to squish the garlic a bit before putting it in the roasted cauliflower and cheddar soup.
Ingredients
- 1 cauliflower head
- 1 garlic bulb
- 1 yellow onion
- 3 cups vegetable broth
- 2 potatoes (medium size)
- 1 1/2 cups cheddar cheese
- 1/2 cup cream
- 3 tbsp olive oil
- Salt & pepper
Instructions
- Preheat the oven to 350 ℉ (180 ℃) with convection (fan).
- Cut the cauliflower florets and toss them in 2 tablespoons of olive oil, salt and pepper. Cut off the top of the garlic bulb, place it on aluminum foil, drizzle with olive oil, and wrap in the foil.
- Place the cauliflower florets and garlic on a baking tray and into the oven. Roast for 20-25 minutes until golden and tender.
- Chop the onion and peel and dice the potatoes.
- Add olive oil to a pot and sauté the onion until tender and translucent.
- Add the potatoes, roasted cauliflower and squeeze the roasted garlic into the pot. Then, add the vegetable broth and bring everything to a simmer. Let it cook for 10-15 minutes until the potatoes are soft.
- Once the potatoes are soft, blend the soup with a (hand-held) blender until it is smooth. Add the cream and cheddar cheese and mix until they melt. Done! Taste for salt and pepper and adjust if needed.
Notes
- Prep time: 10 minutes.
- Cooking time: 40 minutes.
- You can garnish the soup with fresh chives.
Similar recipes
If you like the roasted cauliflower and cheddar soup, you may also like the following recipes:
- Roasted cauliflower soup
- White bean and potato soup
- Coconut and roasted carrot soup
- Hungarian mushroom soup
- Italian lentil soup
- Potato leek soup
- Creamy fennel and potato soup
Roasted cauliflower and cheddar soup
Ingredients
- 1 cauliflower head
- 1 garlic bulb
- 1 yellow onion
- 3 cups vegetable broth
- 2 potatoes medium size
- 1½ cup cheddar cheese
- ½ cup cream
- 3 tbsp olive oil
- Salt & pepper
Instructions
- Preheat the oven to 350 ℉ (180 ℃) with convection (fan).
- Cut the cauliflower florets and toss them in 2 tablespoons of olive oil, salt and pepper. Cut off the top of the garlic bulb, place it on aluminum foil, drizzle with olive oil, and wrap in the foil.
- Place the cauliflower florets and garlic on a baking tray and into the oven. Roast for 20-25 minutes until golden and tender.
- Chop the onion and peel and dice the potatoes.
- Add olive oil to a pot and sauté the onion until tender and translucent.
- Add the potatoes, roasted cauliflower and squeeze the roasted garlic into the pot. Then, add the vegetable broth and bring everything to a simmer. Let it cook for 10-15 minutes until the potatoes are soft.
- Once the potatoes are soft, blend the soup with a (hand-held) blender until it is smooth. Add the cream and cheddar cheese and mix until they melt. Done! Taste for salt and pepper and adjust if needed.
Notes
- You can garnish the soup with fresh chives.