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Creamy Roasted Garlic Cauliflower Soup with Optional Cheddar Swirl

A close-up of creamy cauliflower soup in a white bowl, garnished with melted orange cheese and fresh chopped chives.
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You will love this velvety, comforting soup that combines the deep flavor of roasted cauliflower and garlic with a rich, creamy base. We include an optional cheddar swirl for extra cheesy goodness, making this the best cauliflower soup for a cozy night.

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 or oil
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, minced
  • 4 cups low-sodium chicken or vegetable broth
  • 1/2 cup milk (whole milk or unsweetened dairy-free alternative)
  • 1/4 cup heavy cream (optional, for extra richness)
  • 1/2 cup sharp cheddar cheese, shredded (optional, for swirl)
  • 2 tablespoons fresh chives, chopped (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Toss the cauliflower florets with 1 tablespoon of 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. Roasting deepens the flavor, which is key for this recipe.
  2. While the cauliflower roasts, melt the butter or oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  3. Add the minced garlic to the pot and cook for 1 minute until fragrant. Do not let the garlic burn.
  4. Add the roasted cauliflower and the broth to the pot. Bring the mixture to a simmer, then reduce the heat and cook for 10 minutes to allow the flavors to combine.
  5. Carefully transfer the soup mixture to a blender, or use an immersion blender directly in the pot. Blend until completely smooth and velvety. If using a standard blender, work in batches and vent the lid to allow steam to escape.
  6. Return the puréed soup to the pot over low heat. Stir in the milk and the optional heavy cream. Heat gently, but do not boil. Taste and adjust salt and pepper as needed. This is where you create that thick and creamy soup texture.
  7. If using the cheddar swirl, divide the soup into bowls. Top each serving with a small sprinkle of shredded cheddar cheese and let it melt slightly, or stir gently to create a swirl effect.
  8. Garnish with fresh chopped chives before serving. This easy cauliflower soup is perfect with crusty bread.

Notes

  • For a low-carb or keto cauliflower soup, skip the optional heavy cream and cheddar cheese. You can achieve creaminess by blending in 1/4 cup of soaked raw cashews or using full-fat coconut milk as the dairy-free alternative.
  • If you prefer a quicker method and skip roasting, you can skip step 1 and add the raw cauliflower florets directly to the pot with the broth in step 4. Simmer until very tender, about 20 minutes, before blending.
  • This recipe makes a great vegetarian soup recipe; just make sure you use vegetable broth.

Nutrition

Find it online: https://cookerykings.com/cauliflower-soup-roasted-garlic-cheddar-easy/