Roasted Garlic Soup

This velvety soup achieves its creamy texture from blended cauliflower, not cream. Roasted garlic and sharp cheddar add rich flavor, while keeping it lighter than traditional cream soups.

The Creamiest Cauliflower Soup Without The Cream

I’ve been perfecting this cozy soup recipe that brings together roasted cauliflower a whole head of garlic and sharp cheddar cheese. The magic is how creamy it gets without any heavy cream or flour. It’s pure comfort food that happens to be good for you too.

What Makes This Soup Special

There’s something amazing about how roasted garlic and cauliflower transform when blended together. When you add that melty cheddar it creates the most velvety texture. Best part? No cream needed the vegetables do all the work.

Your Shopping List

Fresh Cauliflower: 1 whole head cut into florets
Sweet Garlic: 1 whole head for roasting
Savory Onion: 1 medium diced fine
Rich Broth: 4 cups vegetable stock
Sharp Cheddar: 1 cup freshly grated
Good Olive Oil: For roasting and cooking
Simple Seasonings: Salt and fresh black pepper
Pretty Garnishes: Green onions extra cheese croutons or toasted bread

Let’s Make Your Soup

Start With Roasting

Spread your cauliflower on a pan drizzle with oil season well. Wrap your garlic head in foil with oil. Roast at 400°F until everything’s golden about 30-40 minutes.

Build The Base

Cook those onions in olive oil until they’re soft and smell amazing.

Make It Smooth

Blend your roasted veggies with broth until silky. Use your blender or immersion blender whatever you have.

Add The Cheesy Magic

Heat it up and stir in that cheddar watch it melt into creamy perfection about 10-15 minutes.

Make It Pretty

Serve in bowls top with green onions more cheese and crunchy croutons.