Mediterranean Roasted Garlic Cheddar Cauliflower Soup
Creamy, comforting, and packed with bold Mediterranean flavor, this Roasted Garlic Cheddar Cauliflower Soup is a delicious twist on a classic. Roasting the garlic and cauliflower brings out their natural sweetness and depth, while sharp cheddar cheese and a hint of olive oil round out the rich, velvety texture. It’s perfect for cool evenings, simple lunches, or elegant starters—and it’s both wholesome and satisfying.
Whether you’re craving something cozy or looking for a lighter soup with luxurious flavor, this one-pot wonder is a must-try.
Total Time: 50 minutes
Prep Time: 15 minutes
Cook Time: 35 minutes
Ingredients:
1 large head of cauliflower, cut into florets
1 whole head of garlic
2 tablespoons olive oil, divided
Salt and black pepper, to taste
1 small yellow onion, chopped
4 cups vegetable broth (or chicken broth)
1 teaspoon dried oregano
1/2 teaspoon smoked paprika (optional, for depth)
1/4 teaspoon crushed red pepper flakes (optional, for mild heat)
1/2 cup grated sharp white cheddar cheese (or more to taste)
1/2 cup milk or cream (or unsweetened plant milk for dairy-light version)
Fresh parsley or thyme, for garnish
Instructions:
Preheat the oven:
Preheat your oven to 400°F (200°C).
Roast the cauliflower and garlic:
Spread the cauliflower florets on a baking sheet. Drizzle with 1 tablespoon olive oil, and season with a little salt and pepper.
Slice the top off the head of garlic, drizzle with a bit of olive oil, wrap it in foil, and place it on the same sheet.
Roast both for 30–35 minutes, or until the cauliflower is golden and the garlic is soft and caramelized.
Sauté the aromatics:
In a large pot or Dutch oven, heat the remaining 1 tablespoon olive oil over medium heat. Add the chopped onion and sauté for 5 minutes, or until soft and translucent.
Add the roasted vegetables:
Unwrap the roasted garlic and squeeze the soft cloves into the pot.
Add the roasted cauliflower, and stir to combine with the onion and garlic.
Pour in the broth & seasonings:
Add the vegetable (or chicken) broth, oregano, smoked paprika, and red pepper flakes (if using).
Bring to a boil, then reduce heat and simmer for 10–15 minutes to allow the flavors to meld.
Blend the soup:
Use an immersion blender to blend the soup directly in the pot until smooth.
Or transfer the soup in batches to a blender, blend until smooth, then return to the pot.
Add cheese and milk:
Stir in the cheddar cheese until melted and smooth.
Add the milk or cream and heat gently until warmed through—do not boil.
Adjust and serve:
Taste and adjust salt and pepper as needed.
Ladle into bowls and garnish with fresh parsley or thyme, an extra swirl of olive oil, or a few croutons if desired.
Tips:
Roast Garlic Right: Slice the top off the garlic head, drizzle with olive oil, wrap in foil, and roast alongside the cauliflower at 400°F (200°C) for 30–35 minutes until soft and golden. This brings out its sweetness and reduces bitterness.
Flavor Depth: Sautéing the onion before adding broth adds richness to the flavor base. A splash of white wine before adding broth can also enhance depth.
Blending: Use an immersion blender for a one-pot blend or transfer in batches to a regular blender. Blend until silky smooth, or pulse lightly if you prefer some texture.
Cheese Tips: Sharp white cheddar gives the best contrast to the sweet roasted garlic. For extra creaminess, add a bit of Parmesan or a spoon of cream cheese.
Consistency Control: Too thick? Add a little more broth or milk. Too thin? Let it simmer uncovered for a few more minutes to reduce.
Variations:
Vegan Version: Skip the cheddar and use a dairy-free cheese or 1–2 tablespoons of nutritional yeast for a cheesy flavor. Use plant-based milk like almond or oat.
Low-Carb Boost: Add chopped zucchini or celery along with the cauliflower for more volume and nutrients without adding carbs.
Spicy Kick: Add more red pepper flakes or a dash of harissa paste for Mediterranean-style heat.
Protein Add-In: Stir in shredded chicken, chickpeas, or white beans at the end for a heartier version.
Herb Twist: Instead of parsley, try fresh dill, rosemary, or basil for a different Mediterranean note.
Nutty Flavor: Add 1–2 tablespoons of tahini or almond butter for richness and a subtle nutty taste.
Q&A
Q: Can I make this soup ahead of time?
A: Yes! This soup stores well in the fridge for up to 4 days. Reheat gently on the stove and stir well to reincorporate the cheese.
Q: Can I freeze it?
A: Absolutely. Let the soup cool completely, then freeze in airtight containers for up to 2 months. Thaw overnight in the fridge and reheat gently to avoid separating.
Q: What if I don’t have sharp cheddar?
A: You can substitute with another melty cheese like Gruyère, Fontina, or even feta for a tangy Mediterranean edge.
Q: Is this soup gluten-free?
A: Yes, as long as your broth and cheese are gluten-free. Always double-check product labels.
Q: Can I skip the milk or cream?
A: You can! The soup will still be creamy from the blended cauliflower. Use more broth or a plant-based milk for a lighter version.
Nutrition (approx. per serving, based on 4 servings):
Calories: 250
Protein: 9g
Fat: 18g
Carbohydrates: 16g
Fiber: 5g
Sugar: 5g
Sodium: 550mg (varies by broth and cheese)
Note: Nutrition values are estimates and may vary depending on exact ingredients and serving sizes.
Conclusion
Creamy, comforting, and loaded with Mediterranean flair, this Roasted Garlic Cheddar Cauliflower Soup proves that healthy and indulgent can go hand in hand. The sweet roasted garlic, tender cauliflower, and bold cheddar come together for a velvety soup that’s deeply flavorful yet easy to make. Whether you’re curling up on a chilly evening or looking for a wholesome appetizer for guests, this soup delivers on both taste and nutrition.
Best of all, it’s endlessly customizable—so feel free to make it your own!