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Creamy Roasted Garlic Cheddar Cauliflower Soup

A close-up of creamy, orange-hued cauliflower soup in a white bowl, topped generously with crumbled bacon bits.
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Make this velvety smooth cauliflower soup featuring roasted garlic and sharp cheddar cheese for a comforting, low-carb meal.

Ingredients

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  • 1 large head cauliflower, cut into florets
  • 1 tablespoon olive oil
  • 1 whole head garlic
  • 4 cups vegetable broth
  • 1 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1 cup sharp cheddar cheese, shredded
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 slices bacon, cooked and crumbled (optional garnish)

Instructions

  1. Preheat your oven to 400 degrees F (200 degrees C). Toss cauliflower florets with olive oil, salt, and pepper on a baking sheet. Cut the top off the head of garlic to expose the cloves. Drizzle the garlic with a little oil.
  2. Roast the cauliflower and garlic for 20 minutes, or until the cauliflower is tender and slightly browned. Squeeze the roasted garlic pulp out of the skin into a bowl.
  3. Transfer the roasted cauliflower, roasted garlic pulp, and vegetable broth to a large pot or Dutch oven. Bring the mixture to a simmer over medium heat.
  4. Simmer for 10 minutes, allowing the flavors to combine.
  5. Remove the pot from the heat. Use an immersion blender to blend the soup until it is completely smooth and creamy. 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 heavy cream (or coconut milk) and the shredded cheddar cheese until the cheese is fully melted and incorporated. Do not boil the soup after adding the dairy.
  7. Taste and adjust salt and pepper as needed. Serve hot, garnished with crumbled bacon if desired.

Notes

  • For a thicker soup, use less broth initially and add more until you reach your desired consistency.
  • Roasting the garlic provides a sweeter, deeper flavor than using raw garlic.
  • If you prefer a completely dairy-free soup, substitute the heavy cream with full-fat coconut milk and omit the cheddar cheese, or use a dairy-free cheddar alternative.

Nutrition

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