Creamy Cheddar Cauliflower & Roasted Garlic Soup Recipe

Pull Up a Chair, Let’s Talk Soup

So picture this: It’s rainy, the dog is tracking muddy footprints across the kitchen (again), and you’re craving something, I dunno, just soul-hugging in a bowl. That’s pretty much how my obsession with this Creamy Cheddar Cauliflower & Roasted Garlic Soup Recipe started. My mum would make a version every winter—her way (with a good amount more garlic than anyone admits to). And, honestly, I think she liked the excuse to fire up the oven and chase the cold out. There’s something about the smell of roasting garlic that makes the whole house feel like a warm jumper. Anyway, let’s get into it—I swear, it’s easier than assembling Ikea furniture, and twice as comforting!

Why I Keep Coming Back to This One

I make this when I want dinner to feel cozy but not like a full-on cooking workout. Like, if I need a meal that could pass for health food but actually tastes like a cheese dream. My family basically fights for the bit scraped off the bottom of the pot (and I’ve had to ration seconds). Plus, if you’re ever having one of those days when cauliflower just stares at you unenthusiastically from the fridge, this is how you make it sing; trust me! Also, confession: I used to hate cauliflower. Something about the smell. But roasting fixes it! On that note, we’re roasting our garlic — not raw chomping, promise.

Here’s What You’ll Need (And a Few Flex Options)

1 large head of cauliflower, chopped into florets (about 750g; bagged pre-chopped totally works in a pinch)
1 whole bulb of garlic (yes, the whole shebang; if that’s too wild, 6-7 cloves do)
1 medium white onion, diced (red onion has rescued me more than once here)
3-4 cups vegetable broth (I’ve used chicken stock when that’s all I had—no one was any the wiser)
1 cup sharp cheddar cheese, grated (my grandma swore by Kerrygold, but let’s not stress the brand, okay?)
1/2 cup cream or whole milk (I once tried oat milk—it was surprisingly okay, but not quite as silky)
2 tbsp olive oil (butter gets it even richer, if you’re brave)
Salt and pepper, to taste (add a small pinch of cayenne if you’re feeling punchy)
Optional: A handful of chives or parsley for garnish (totally forgot these last time; no complaints)

Creamy Cheddar Cauliflower & Roasted Garlic Soup Recipe

How to Make It (Or, What Usually Happens in My Kitchen)

Roast your garlic!
Preheat your oven to 400°F/200°C. Grab the entire garlic bulb, slice just the top bit off so the cloves peek out, drizzle with olive oil and wrap in foil. Bake it right alongside your cauliflower florets (spread on a tray, tossed with a splash of oil—don’t crowd them or you’ll get steam instead of browning!). About 30 minutes does it; they should both be a bit golden and smelling outrageous. And yes, you will want to eat the roasted garlic straight from the foil. Hold off!
Sauté the onion.
In a biggish pot over medium heat, add a splash of oil, tumble in your onion, and let it gently sweat out—5 minutes or so. If it gets a bit brown, that’s flavour, not a disaster. Sometimes I get distracted and mine verges on caramelized, and honestly, it’s still great.
Toss in the roasted cauliflower.
Add the sweet, chestnutty cauliflower to your pot plus all the squeezed-out cloves of roasted garlic (sounds messy, is fun), then pour in your broth.
Simmer until tender.
Bring everything to a gentle bubble, cover, and let it all merge for 15 minutes. This is when I usually wander off to check emails and forget the time, but a little extra doesn’t hurt.
Blend the soup.
Carefully—seriously—use a stick blender right in the pot, blitzing everything until smooth and creamy. (If you’re using a regular blender, work in batches and let it cool a bit first. Don’t ask me how I know you’ll regret blending boiling soup at full whack.)
Add cream & cheese.
Return the pureed soup to a gentle heat, stir in the cream or milk, then the cheese till melted and dreamy. Taste. More salt? Pepper? Now’s your big moment. This is where I always sneak a spoonful—scientific reasons, obviously.
Serve warm with optional toppings.
Ladle into bowls, sprinkle chives, maybe extra cheese if that’s your style. Eat, sigh, repeat.

Real-Life Notes From My Soup Fiascos

Once I added the cheese too early and it got a weird grainy texture—wait till after blending, I learned the hard way.
If you like it thinner, add extra broth at the end. Like it super thick? Simmer a couple minutes longer with the lid off.
I’ve found roasting the garlic, rather than tossing it in raw, totally tames the raw bite and brings out sweetness. Trust me, don’t skip!

Let’s Talk Variations—and Mishaps

I sometimes toss in a potato with the cauliflower if I want it starchier. Once I tried subbing blue cheese (don’t, unless you really love funk—wow). Swapping in smoked cheddar gives it a campfire sort of twist. Oh, and try adding half a teaspoon of smoked paprika sometime, especially when it feels dreary outside.

If You’re Short on Equipment…

I love my stick blender, but regular blender works (just let the soup cool a bit first, or else… well, mess). If you don’t have foil for roasting the garlic, a small covered baking dish or even an oven-safe mug with a saucer on top does the trick. Seriously, improvising is where most of my good meals begin.

Storing Your Soup (If It Even Lasts That Long)

Cools down fast, so get it into containers if you have leftovers. Keeps 2-3 days in the fridge, or freeze for up to a month. But honestly, in my house it never survives 24 hours. Haven’t tested it more than that, sorry! The taste is even better the next day—or so I hear.

How I Serve It

I usually serve big bowls with thick-cut, toasted sourdough (sometimes garlic buttered, not gonna lie) and a crack of black pepper. Once, on Christmas Eve, we topped with crispy fried onions. Bit over the top, maybe, but worth it. Clearly there’s no law against dunking bits of bread straight in the pot either (at least not in my kitchen).

The Hard-Won Lessons (aka Pro Tips)

I once tried to rush the roasting step and just microwaved the garlic. No depth, slightly weird smell—don’t do it.
Be gentle with the blending. Over-blended soup can go gluey (learned that after a very enthusiastic Monday night blitz).
If your soup tastes bland, just a splash more cheese—or a shy squeeze of lemon—brings it back to life.

Questions Folks Actually Ask Me

Can I make it vegan?
For sure! Use a plant-based cheddar (seriously, some aren’t half bad) and oat or almond milk. Olive oil instead of butter if you’re swapping that, though honestly butter makes it silkier.
Can I freeze it?
Yep. Just don’t add extra cream before freezing—it can get a bit weird; stir it in later when reheating.
How can I make it spicier?
Dash in cayenne or red pepper flakes at the end, or try a little hot sauce. My cousin adds a spoonful of harissa but that’s a bit wild for my tastes!
What if I don’t have a blender?
Good ol’ potato masher gets it mostly there. Or just leave it chunky and call it ‘rustic’—no judgment.
Why does my soup look split?
Happens if you add cheese at boiling temp! Take it off the heat, stir in cheese gently, and you’ll be grand.

On an entirely unrelated note, you ever notice how kitchen timers seem to run faster when you’re actually paying attention? Anyway—if you want more cozy soup inspo, Smitten Kitchen’s gingerbread soup is fantastic and, for cheese guidance, I tend to trust The Kitchn’s cheddar cheese rundown more than my own memory. Happy souping, friend!