There’s a particular kind of chill in the air that calls for one thing: a deep, comforting bowl of soup. Not just any soup, but one that feels like a warm hug, full of rich, satisfying flavour. That’s exactly what this Cheddar Cauliflower Roasted Garlic Soup is. We’re not just boiling vegetables here; we’re building layers of deep, savoury notes. The garlic is slow-roasted until it becomes sweet and jammy, the cauliflower turns nutty and tender, and it all gets blended into a velvety base for a truly exceptional mature cheddar to melt into. It’s a soup that feels genuinely special yet is completely achievable on a weeknight.

I first made this on a whim, trying to use up a head of cauliflower and some cheese, and the result was astonishing. My husband, who’s usually picky about soups, asked for seconds before he’d even finished his first bowl! It has since become a staple in our home, especially during the autumn and winter months. This creamy soup is wonderfully low-carb but feels incredibly indulgent, making it a great option when you want something hearty without feeling weighed down. It’s the kind of meal that makes you want to curl up on the sofa with a good book and a warm bowl.

Recipe Overview

This recipe transforms humble ingredients into a luxuriously smooth and flavourful soup. By roasting the cauliflower and garlic first, we develop a deep, nutty sweetness that you simply can’t get from boiling. The garlic becomes soft and caramelised, losing its harsh bite and turning into a creamy, savoury paste. When blended with the tender cauliflower and a good quality vegetable stock, it creates a velvety canvas. The final touch of sharp, mature cheddar and a splash of double cream makes the soup truly decadent. When I first tested this, I realised leaving the cauliflower to get some proper colour on it in the oven was the key to unlocking the best flavour.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Servings: 6 people
• Difficulty: Easy

Why You’ll Love This Cheddar Cauliflower Roasted Garlic Soup Recipe

• Genuine Flavour: The taste is wonderfully complex. You get the deep, mellow sweetness from the slow-roasted garlic, a subtle earthiness from the cauliflower, and a bold, tangy finish from the mature cheddar. A final hint of nutmeg just brings all the creamy notes together.
• On the Table in Under an Hour: While the flavour is sophisticated, the process is straightforward. Most of the cooking time is hands-off while the vegetables are roasting, making it an excellent choice for a weeknight dinner.
• Flexible Recipe: This soup is a brilliant base for customisation. You can stir in some crispy bacon bits at the end, add a pinch of smoked paprika for warmth, or swap the cheddar for another strong cheese like Gruyère or Red Leicester.
• Great for a Cosy Night In: It’s an ideal recipe for when the weather turns cooler. It works beautifully as a satisfying lunch with crusty bread or as an elegant starter for a dinner party. If you enjoy wholesome vegetable-based meals, our Stuffed Peppers With Rice Recipe is another fantastic option to try.
• Family Tested: This is one of those rare dishes that pleases everyone. My kids absolutely devour this every time I make it, often asking for extra cheese sprinkled on top. It’s a wonderful way to get them to enjoy their vegetables!

Cheddar Cauliflower Roasted Garlic Soup Recipe

⏱️ 15 min prep  •  🍳 40 min cook  •  👥 6 servings

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Ingredients You’ll Need

For this cauliflower soup, using good quality ingredients really makes a difference, especially the cheese. I always opt for a block of mature or extra-mature British Cheddar cheese and grate it myself. Pre-grated cheeses often have anti-caking agents that can make the soup a bit grainy when it melts.

• 1 large head of cauliflower (approx. 1kg), cut into small florets
• 1 whole bulb of garlic
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 30g unsalted butter
• 1.2 litres good quality vegetable stock
• 200g mature cheddar cheese, grated
• 100ml double cream
• ¼ tsp grated nutmeg
• Sea salt and freshly ground black pepper, to taste
• For Garnish (Optional):
• Fresh chives, chopped
• A drizzle of extra virgin olive oil
• Crispy bacon bits or croutons

Ashley’s Tip: Don’t throw away the cauliflower stalk! Peel the tough outer layer, chop the tender core, and roast it along with the florets. It adds extra body and flavour to the soup and reduces waste.

How to Make Cheddar Cauliflower Roasted Garlic Soup

The process starts in the oven to build that crucial roasted flavour base. From there, it all comes together in one pot before being blended into a smooth, creamy dream. It’s a method that guarantees a delicious result every time.

1. Roast the Vegetables: Preheat your oven to 200°C (180°C fan). On a large baking tray, toss the cauliflower florets with 1 tbsp of olive oil, salt, and pepper. Cut the top quarter off the garlic bulb to expose the cloves, drizzle with the remaining 1 tbsp of olive oil, wrap it loosely in foil, and place it on the tray with the cauliflower. Roast for 25-30 minutes, or until the cauliflower is tender and has lovely golden-brown edges.
2. Sauté the Onion: While the vegetables are roasting, melt the butter in a large stockpot or Dutch oven over a medium heat. Add the chopped onion and a pinch of salt. Cook gently for 8-10 minutes, stirring occasionally, until the onion is soft, translucent, and sweet.
3. Combine and Simmer: Once roasted, add the cauliflower to the pot with the onions. Squeeze the soft, caramelised garlic cloves out of their skins directly into the pot. Discard the papery skins. This is a wonderfully satisfying step! For a great visual guide on this, BBC Good Food has an excellent tutorial on how to roast garlic perfectly.
4. Add Stock and Cook: Pour the vegetable stock into the pot. Bring to a boil, then reduce the heat to a simmer. Let it cook for about 10 minutes to allow all the flavours to meld together.
5. Blend Until Smooth: Remove the pot from the heat. Using an immersion blender, carefully blend the soup until it’s completely smooth and velvety. What works best for me is tilting the pot slightly to ensure there are no lumps left behind. Alternatively, you can carefully transfer the soup in batches to a countertop blender.
6. Add the Cream and Cheese: Return the pot to a low heat. Pour in the double cream and stir. Gradually add the grated cheddar, a handful at a time, stirring continuously until each batch is fully melted before adding the next. Do not let the soup boil once the cheese is in, as this can cause it to split and become grainy.
7. Season and Serve: Stir in the grated nutmeg and season with salt and freshly ground black pepper to your taste. Ladle the hot soup into bowls. Garnish with chopped fresh chives, a drizzle of good olive oil, or some crunchy croutons if you like, and serve immediately.

Tips From My Kitchen

• Temperature Control is Key: The most important tip is to avoid boiling the soup after you’ve added the dairy. High heat can cause the cream and cheese to curdle or separate. Keep the heat very low and stir gently until the cheese is just melted for a perfectly smooth, creamy texture.
• The Secret Step for Depth: Don’t skip roasting the vegetables. This step is what separates a good cauliflower soup from a great one. The caramelisation process creates a nutty sweetness that is the foundation of this recipe’s flavour. I learned that taking the time for this step makes a world of difference.
• Make-Ahead Magic: You can easily prepare this soup in advance. Complete the recipe up to step 5 (before adding the cream and cheese). Let it cool completely, then store it in an airtight container in the fridge. When you’re ready to serve, gently reheat it on the stove and then proceed with adding the cream and cheese.
• Storage and Reheating: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in a saucepan over a low heat, stirring frequently. I don’t recommend freezing this soup once the cream and cheese have been added, as dairy can split upon thawing. If you want to freeze it, do so before adding the dairy.

Equipment You’ll Need

You don’t need any highly specialised gadgets for this recipe, just a few kitchen basics.

• Large stockpot or Dutch oven
• Baking tray
• Immersion blender (or a countertop blender)
• Ladle
• Sharp knife and cutting board
• Cheese grater

Common Mistakes to Avoid

• Overcrowding the Roasting Tray: When you put too much cauliflower on one tray, it steams instead of roasts. This prevents it from getting those delicious caramelised brown spots. Use two trays if necessary to ensure the florets are in a single layer with some space around them.
• Boiling After Adding Cheese: As mentioned in the tips, this is the number one thing to avoid. Bringing the soup to a boil after adding the cheddar will cause the cheese to separate, resulting in a grainy, oily texture. Keep the heat low and gentle.
• Not Blending Thoroughly: For that truly luxurious, velvety texture, take your time with the blending. Scrape the bottom of the pot to make sure you get every last bit. If you’re using a countertop blender, blend in batches and don’t overfill it, leaving the lid’s vent open and covered with a tea towel to let steam escape safely.

Delicious Variations to Try

Once you’ve mastered the base recipe, feel free to get creative. It’s a very adaptable soup!

• Spicy Version: Add ½ teaspoon of chilli flakes or a pinch of cayenne pepper along with the onions for a gentle, warming heat that cuts through the richness of the cheese.
• Vegan Option: This is easily adapted. Use a good quality olive oil or vegan butter instead of dairy butter. Swap the double cream for a plant-based alternative like oat cream, and use 100g of nutritional yeast in place of the cheddar for that savoury, cheesy flavour.
• Add Some Protein: Garnish the finished soup with crispy fried pancetta, crumbled chorizo, or even some flaked smoked salmon for an extra layer of flavour and texture.

What to Serve With Cheddar Cauliflower Roasted Garlic Soup

This creamy soup is a meal in itself, but a few simple pairings can elevate it even further.

• Crusty Bread: A thick slice of crusty sourdough or a warm baguette is non-negotiable for dipping and mopping up every last drop.
• A Simple Green Salad: A salad with a sharp, lemony vinaigrette provides a fresh, acidic contrast that balances the richness of the soup perfectly.
• Wine Pairing: A crisp, dry white wine like a Sauvignon Blanc or an unoaked Chardonnay works wonderfully. Its acidity cuts through the creaminess of the soup beautifully. For another hearty and comforting meal idea, our Hearty Lentil Soup Recipe is also a fantastic choice.

Frequently Asked Questions

Cheddar Cauliflower Roasted Garlic Soup

A complex and creamy soup featuring the deep sweetness of roasted garlic, earthy cauliflower, and a bold, tangy finish from mature cheddar. This sophisticated yet straightforward recipe is perfect for a cosy night in.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: American

Calories: 360

Ingredients Method Notes

Ingredients

  

• 1 large head of cauliflower approx. 1kg, cut into small florets
• 1 whole bulb of garlic
• 2 tbsp olive oil
• 1 large onion finely chopped
• 30 g unsalted butter
• 1.2 litres good quality vegetable stock
• 200 g mature cheddar cheese grated
• 100 ml double cream
• ¼ tsp grated nutmeg
• Sea salt and freshly ground black pepper to taste

For Garnish (Optional)

• Fresh chives chopped
• A drizzle of extra virgin olive oil
• Crispy bacon bits or croutons
• Genuine Flavour: The taste is wonderfully complex. You get the deep mellow sweetness from the slow-roasted garlic, a subtle earthiness from the cauliflower, and a bold, tangy finish from the mature cheddar. A final hint of nutmeg just brings all the creamy notes together.
• On the Table in Under an Hour: While the flavour is sophisticated the process is straightforward. Most of the cooking time is hands-off while the vegetables are roasting, making it an excellent choice for a weeknight dinner.
• Flexible Recipe: This soup is a brilliant base for customisation. You can stir in some crispy bacon bits at the end add a pinch of smoked paprika for warmth, or swap the cheddar for another strong cheese like Gruyère or Red Leicester.
• Great for a Cosy Night In: It’s an ideal recipe for when the weather turns cooler. It works beautifully as a satisfying lunch with crusty bread or as an elegant starter for a dinner party. If you enjoy wholesome vegetable-based meals our Stuffed Peppers With Rice Recipe is another fantastic option to try.
• Family Tested: This is one of those rare dishes that pleases everyone. My kids absolutely devour this every time I make it often asking for extra cheese sprinkled on top. It’s a wonderful way to get them to enjoy their vegetables!

Method

 

1. Roast the Vegetables: Preheat your oven to 200°C (180°C fan). On a large baking tray, toss the cauliflower florets with 1 tbsp of olive oil, salt, and pepper. Cut the top quarter off the garlic bulb to expose the cloves, drizzle with the remaining 1 tbsp of olive oil, wrap it loosely in foil, and place it on the tray with the cauliflower. Roast for 25-30 minutes, or until the cauliflower is tender and has lovely golden-brown edges.
2. Sauté the Onion: While the vegetables are roasting, melt the butter in a large stockpot or Dutch oven over a medium heat. Add the chopped onion and a pinch of salt. Cook gently for 8-10 minutes, stirring occasionally, until the onion is soft, translucent, and sweet.
3. Combine and Simmer: Once roasted, add the cauliflower to the pot with the onions. Squeeze the soft, caramelised garlic cloves out of their skins directly into the pot. Discard the papery skins. This is a wonderfully satisfying step! For a great visual guide on this, BBC Good Food has an excellent tutorial on how to roast garlic perfectly.
4. Add Stock and Cook: Pour the vegetable stock into the pot. Bring to a boil, then reduce the heat to a simmer. Let it cook for about 10 minutes to allow all the flavours to meld together.
5. Blend Until Smooth: Remove the pot from the heat. Using an immersion blender, carefully blend the soup until it's completely smooth and velvety. What works best for me is tilting the pot slightly to ensure there are no lumps left behind. Alternatively, you can carefully transfer the soup in batches to a countertop blender.
6. Add the Cream and Cheese: Return the pot to a low heat. Pour in the double cream and stir. Gradually add the grated cheddar, a handful at a time, stirring continuously until each batch is fully melted before adding the next. Do not let the soup boil once the cheese is in, as this can cause it to split and become grainy.
7. Season and Serve: Stir in the grated nutmeg and season with salt and freshly ground black pepper to your taste. Ladle the hot soup into bowls. Garnish with chopped fresh chives, a drizzle of good olive oil, or some crunchy croutons if you like, and serve immediately.

Notes

This soup is highly customizable; try adding crispy bacon, smoked paprika, or swapping cheddar for Gruyère. Serve with crusty bread for a perfect cosy meal. Store leftovers in an airtight container in the fridge for up to 3 days.

I truly hope you give this Cheddar Cauliflower Roasted Garlic Soup a go. It’s one of those recipes that delivers so much flavour and comfort from such simple ingredients. It’s become a real favourite in my kitchen, and I have a feeling it might in yours, too. If you do make it, I’d love to hear how it turned out for you. Please leave a comment and a rating below to let me know your thoughts!

Happy cooking,
Ashley