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Creamy Roasted Garlic Cheddar Cauliflower Soup

A close-up of creamy cauliflower soup garnished generously with shredded cheddar cheese and fresh green chives.
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Make this velvety soup by roasting cauliflower for deep flavor, then blending it with sharp cheddar cheese for a comforting, easy meal perfect for chilly nights.

Ingredients

Scale
  • 1 large head cauliflower, cut into florets
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable or chicken broth
  • 1/2 cup milk (whole or 2%)
  • 1 cup sharp cheddar cheese, shredded
  • 1/4 cup heavy cream (optional, for extra richness)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • Garnish: extra shredded cheddar, chopped chives

Instructions

  1. Preheat your oven to 400°F (200°C). Toss the cauliflower florets with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20 to 25 minutes until tender and lightly browned.
  2. While the cauliflower roasts, melt the butter 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.
  4. Sprinkle the flour over the onions and garlic. Stir constantly for 1 minute to cook out the raw flour taste.
  5. Slowly whisk in the broth until the mixture is smooth. Bring to a simmer and cook until the sauce thickens slightly, about 5 minutes.
  6. Add the roasted cauliflower florets to the pot. Use an immersion blender to blend the soup until completely smooth and velvety. Alternatively, carefully transfer the soup in batches to a standard blender and return it to the pot.
  7. Reduce the heat to low. Stir in the milk and heavy cream (if using). Do not boil the soup after adding dairy.
  8. Remove the pot from the heat. Gradually stir in the shredded cheddar cheese until it is fully melted and incorporated.
  9. Taste and adjust salt and pepper as needed. Serve hot, garnished with extra cheddar cheese and fresh chives. This soup pairs well with a simple **keto meal plan** side salad.

Notes

  • For a low-carb or keto-friendly version, skip the flour roux entirely. Instead, simmer the roasted cauliflower in the broth until very soft, then blend. Use full-fat dairy or unsweetened almond milk for creaminess.
  • If you prefer a loaded baked potato style, top servings with crumbled cooked bacon and a dollop of sour cream.
  • This recipe is a great option if you are looking for alternatives to **meal delivery companies** for easy weeknight cooking.

Nutrition

Find it online: https://www.unfoldrecipes.com/creamy-roasted-cheddar-cauliflower-soup/