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Cheddar Cauliflower Roasted Garlic Soup Recipe

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
Cook Time 40 minutes
Total Time 55 minutes
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.