Cheddar Cauliflower and Roasted Garlic Soup

This luxurious Cheddar Cauliflower and Roasted Garlic Soup transforms humble cauliflower into a velvety comfort food masterpiece that warms both body and soul. The combination of steamed and roasted cauliflower creates incredible texture while the roasted garlic adds a mellow sweetness that complements the sharp cheddar perfectly.

I first developed this recipe during a particularly cold winter when I craved something hearty but didn't want another potato soup. My family was skeptical about cauliflower soup until the first spoonful when they immediately requested I add it to our regular rotation.

Ingredients

• Cauliflower: Two medium heads create the perfect base for this soup while providing subtle sweetness and essential nutrients
• Garlic: One whole head roasted brings incredible depth without harsh pungency
• Butter: Creates a rich foundation for sautéing the vegetables and helps develop flavor
• Mirepoix: Carrots celery and onion form the classic flavor base that complements the cauliflower
• Flour: Helps thicken the soup while ensuring the cheese incorporates smoothly
• Chicken or vegetable broth: Choose homemade for best flavor but quality store bought works beautifully
• Heavy cream: Just enough to add silkiness without overwhelming the vegetable flavors
• Sharp white cheddar cheese: Provides bold flavor look for aged varieties for the most pronounced taste

Step-by-Step Instructions

Prepare and Steam Cauliflower:

Remove leaves and large stem from one and a half pounds of cauliflower breaking into florets. Steam for a full 15 to 20 minutes until completely tender. The cauliflower should easily smash with light pressure from a fork. Drain thoroughly then mash with a potato masher until relatively smooth. This creates the velvety base texture.

Roast Remaining Cauliflower and Garlic:

Toss remaining cauliflower florets with olive oil and arrange in a single layer on baking sheet. Cut the top off garlic head exposing the cloves then drizzle with olive oil and wrap completely in foil. Roast both at 400°F for 30 minutes until cauliflower edges are golden brown and garlic is completely soft. The roasting process concentrates flavors and adds delicious complexity to the soup.

Build the Flavor Base:

Melt butter in a large heavy bottomed pot over medium heat. Add diced mirepoix vegetables and sauté until onions become translucent and vegetables begin to soften approximately 3 to 5 minutes. Stir occasionally to prevent browning. This aromatic foundation infuses the entire soup with savory notes.

Create the Roux:

Sprinkle flour parsley and pepper over the sautéed vegetables stirring constantly to coat evenly. Cook for exactly one minute to eliminate raw flour taste while developing a slight nuttiness. This step is crucial for proper thickening and preventing flour lumps in the finished soup.

Develop the Body:

Pour broth in slowly while whisking continuously to ensure smooth incorporation with the roux. Add bouillon cubes and mashed cauliflower stirring to combine thoroughly. Allow mixture to simmer for 15 minutes stirring occasionally as vegetables continue softening and flavors meld together. The soup will begin thickening during this stage.

Incorporate Richness:

Reduce heat to medium low then stir in squeezed roasted garlic and heavy cream. Heat until steaming but never boiling which would risk curdling the cream. The garlic should almost melt into the soup creating aromatic pockets of flavor throughout.

Finish with Cheese:

Remove pot from heat completely before adding shredded cheddar in small handfuls stirring between additions to promote smooth melting. The residual heat will melt the cheese perfectly without risking separation or graininess.

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The roasted garlic is truly the secret weapon in this recipe. The first time I made this soup I almost skipped this step thinking it was unnecessary fuss. When I finally tried the proper technique the transformation was remarkable perfectly mellowing the garlic while concentrating its sweetness. Even my garlic hesitant mother in law requested the recipe after trying it.

Make Ahead and Storage

This soup actually improves with time as flavors continue to develop. You can prepare it up to three days ahead stored in airtight containers in the refrigerator. The soup will thicken considerably when chilled so add a splash of broth when reheating. For longer storage freeze in individual portions for up to three months. Thaw overnight in the refrigerator before gently reheating on the stovetop being careful not to boil.

Creative Variations

Transform this soup into different experiences by adjusting just a few ingredients. Try swapping the cheddar for Gruyère or smoked gouda for sophisticated flavor profiles. For a lighter version replace half the heavy cream with plain Greek yogurt stirred in after the soup has cooled slightly. Add a teaspoon of fresh thyme or rosemary with the other herbs for an herbaceous dimension that complements the cauliflower beautifully.

Serving Suggestions

Elevate this soup from simple comfort food to impressive entertaining fare with thoughtful garnishes. Serve in warmed bowls topped with extra roasted cauliflower florets reserved from roasting a handful of sharp cheddar and fresh chives. Accompany with rustic bread brushed with olive oil and toasted until golden. For a complete meal add a simple salad with bitter greens dressed lightly with lemon vinaigrette to balance the richness of the soup.

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Serve this soup with a warm crusty baguette and enjoy the ultimate comfort food moment.

Frequently Asked Questions

→ How do you roast garlic for this soup?

Slice the top off a garlic head, drizzle with olive oil, and wrap in aluminum foil. Roast at 400ºF for about 30 minutes until soft. Cool, then squeeze the garlic cloves out from the bulb.

→ Can I use a different type of cheese?

Yes, you can substitute sharp white cheddar with a different cheese like Gruyère, Parmesan, or a milder cheddar, depending on your preference.

→ What’s the best way to steam cauliflower?

Place the cauliflower florets in a steamer basket over boiling water, cover, and steam for 15-20 minutes until tender.

→ How do I avoid cream curdling?

Heat the soup on medium-low when adding the cream, and avoid boiling or simmering after it’s added, as overheating can cause curdling.

→ Can I make this soup vegetarian?

Yes, simply use vegetable broth and bouillon cubes instead of chicken-based options.

→ Is it possible to make this soup ahead of time?

Yes, you can prepare and refrigerate the soup for up to three days. Reheat gently on the stove, adding a bit of broth or cream to adjust the consistency.