Creamy Cheddar Cauliflower Soup

A rich and creamy cheddar cauliflower soup topped with golden roasted cauliflower, melted cheddar cheese, and fresh parsley. Perfect for a cozy, comforting meal. — Creamy Cheddar Cauliflower Soup – A velvety, cheesy cauliflower soup topped with crispy roasted cauliflower and shredded cheddar. Get the full recipe at FoodForYourGood.com

Creamy Cheddar Cauliflower Soup: The Ultimate Cozy Comfort Food

If you love rich, velvety soups, this Creamy Cheddar Cauliflower Soup is about to become your new favorite! It’s packed with roasted garlic, sharp cheddar, and tender cauliflower, all blended into a smooth, cheesy dream. Even better, it’s simple to make with just a handful of wholesome ingredients. Whether you’re looking for a quick weeknight dinner or a satisfying lunch, this soup delivers big flavor with minimal effort.

But here’s a fun fact—cauliflower has been around for over 2,000 years! Originally cultivated in the Mediterranean, this versatile veggie didn’t make its way to the U.S. until the 1900s. Now, it’s a go-to ingredient for everything from low-carb swaps to creamy, comforting dishes like this one.

So, what makes this soup truly special? First, roasting the garlic enhances its natural sweetness, while sharp cheddar adds the perfect tangy bite. Plus, a touch of smoked paprika and Dijon mustard gives it a subtle depth of flavor. In just one pot, you can create a restaurant-worthy soup that’s rich, satisfying, and oh-so-cozy.

Ready to dig in? Let’s get cooking!

Recipe Yield: 4 servings

INGREDIENTS

1 large head cauliflower, cut into florets (about 6 cups)
1 whole garlic bulb
4 cups low-sodium vegetable broth
2 tbsp olive oil
1 small yellow onion, diced
2 tbsp unsalted butter
1 cup whole milk (or half-and-half for extra creaminess)
1 ½ cups sharp cheddar cheese, shredded (preferably aged cheddar)
½ cup Parmesan cheese, grated
1 tsp Dijon mustard
½ tsp smoked paprika
½ tsp salt (adjust to taste)
¼ tsp black pepper
¼ tsp cayenne pepper (optional, for a little kick)
1 tsp lemon juice (for brightness, optional but recommended)
Optional garnish: crispy bacon bits, extra shredded cheddar, roasted cauliflower florets, chopped chives

INSTRUCTIONS

1. Roast the Garlic & Cauliflower: Preheat oven to 400°F. Slice the top off the garlic bulb, drizzle with olive oil, and wrap in foil. On a baking sheet, toss cauliflower florets with 2 tbsp olive oil, salt, and pepper. Roast everything for 25–30 minutes, flipping cauliflower halfway, until golden and tender. Let garlic cool, then squeeze out the softened cloves.

2. Sauté the Onion: In a large pot over medium heat, melt butter. Add diced onion and sauté for 3–4 minutes until softened and fragrant.

3. Simmer the Flavors: Transfer the roasted cauliflower and squeezed garlic cloves to a large pot. Add vegetable broth and bring to a gentle simmer over medium heat. Let it cook for 5 minutes, allowing the flavors to meld together before blending.

4. Blend Until Smooth: Add the roasted garlic cloves to the pot. Use an immersion blender to puree until silky smooth (or carefully blend in batches using a standard blender).

5. Stir in Cheese & Seasonings: Reduce heat to low. Stir in milk (or half-and-half), cheddar, Parmesan, Dijon mustard, smoked paprika, salt, black pepper, and cayenne. Whisk continuously until the cheese is fully melted and the soup is smooth.

6. Add Final Touches: Stir in lemon juice to brighten the flavors. Taste and adjust seasoning as needed.

7. Serve & Enjoy: Ladle into bowls and garnish with crispy bacon bits, extra cheese, or fresh chives. Serve warm with crusty bread!

HELPFUL TIPS TO PERFECT THIS RECIPE

Use High-Quality Cheese: Aged sharp cheddar gives the best bold, tangy flavor.
Balance the Flavors: A splash of lemon juice at the end enhances all the flavors without making the soup taste lemony.
For an Extra Luxurious Texture: Swap half the vegetable broth for heavy cream if you want an ultra-creamy soup.

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