Alright, Let Me Tell You About This Soup…

I don’t know what it is about late autumn days, but every year when the leaves start to give up and the air smells a bit smoky and wet, my brain suddenly yells: You need cheese soup. Right now. That’s how this Creamy Cheddar Cauliflower & Roasted Garlic Soup came to live in my kitchen. Actually, more than once, I’ve made it wearing mismatched socks and a truly unwise old sweater while arguing with the dog about who gets the coziest chair. Spoiler: still me (sorry, Daisy). Anyway, this soup is like a warm hug for those meh, things-aren’t-going-my-way type of days.

Oh! Before we dive in—the first time I made this, I forgot to buy cheddar. Ended up chucking in some weird odds and ends I had in the fridge, and honestly, it wasn’t half bad…

Why You’ll Love This Soup—Honestly!

I pretty much make this whenever I want to trick myself into thinking cauliflower is exciting. It works. (Kids, too—wherever they are, they seem to appear just as I’m ladling it out.)
My brother grabs second helpings even though he claims to hate anything with veggies—go figure. I call that a win.
This is one of those creamy, cheesy soups, but it pretends to be healthy because: cauliflower. That’s a balance I can get behind.
Plus, it’s the one thing I make on Sunday that everyone actually wants leftovers of (unless, of course, someone finishes it off late at night—no names, Joe!)
I used to get super annoyed at the mess with roasting garlic, but have you noticed cleanup is much easier if you just use foil?

Your Ingredients (Plus My Shortcuts!)

1 large head of cauliflower, chopped—sometimes I just get pre-chopped florets if feeling lazy
1 whole bulb garlic (don’t be shy, the more the merrier if you love garlic)
1 large onion, diced—red or white, honestly, either will do
2-3 tablespoons olive oil (my grandma swears by cold-pressed, but store-brand works)
4 cups vegetable broth (chicken broth if you’re not bothered about it being veggie)
1 teaspoon salt, more to taste
1/2 teaspoon black pepper—sometimes I add a pinch of smoked paprika if I’m feeling fancy
1/2 cup heavy cream (or whole milk in a pinch, though it’s not as rich)
1 and 1/2 cups grated sharp cheddar—go as sharp as you like; I use extra mature if I can find it
Handful fresh chives or parsley for topping (optional, but looks pretty!)
Pretend croutons aren’t optional but, you know, they totally are

Optional extras: dust of nutmeg, a swirl of sour cream, or leftover roast veg from the weekend…

Let’s Get This Soup On The Go

Roast the Garlic: Slice the top off your garlic bulb to expose most of the cloves. Drizzle with a bit of olive oil and wrap in foil like a little parcel. Stick it in the oven at 400°F (let’s say 200°C if you’re this side of the pond) for about 35-ish minutes till the cloves go squishy and brown. My kitchen absolutely stinks—in the best way—by now.
Sauté the Veg: In a biggish pot, throw in your onions with a drizzle of olive oil, fry gently on medium-low till they go see-through; don’t rush this, you want sweet, not crispy. (I once tried shortcutting with high heat—bad idea, smelled like disappointment.)
Add the Cauliflower: Toss in the florets, give them a good stir. Don’t panic, it’ll look way too full, but these shrink down as they cook.
Add Broth and Simmer: Pour over your broth. Add salt and pepper. Bring it up to a lazy boil, then turn it down low and let it all bubble away for 15-20 minutes. This is prime tea-making time if you ask me.
Squeeze In That Garlic: When garlic’s cool enough to handle, just pinch those caramelized cloves out and pop them right into the pot. It does get a bit messy—no shame, lick your fingers.
Blend: Now, either use a stick blender right in the pot (if you’re a risk-taker) or carefully ladle batches into your stand blender. Don’t fill it all the way or you’ll be cleaning soup off the ceiling. Not that I’d know. At this stage, I usually sneak a cheeky taste—the roasted garlic is dreamy.
Cream & Cheese Time: Stir in your cream and grated cheddar. Keep it low so nothing splits (actually, I’ve forgotten and had to whisk out the lumps—still tasted fine.) Give it another whizz if you want it silkier.
Serve & Garnish: Ladle into bowls, hit it with chopped chives or parsley, maybe croutons if you’re feeling posh. Or, on very lazy days, just eat as is in a mug. No judgment here.

A Few Things I’ve Learned (Sometimes the Hard Way)

Burnt garlic is just bitter—trust me, don’t try to rush it. Just have a snack while you wait.
Cream splits if it boils, but even so, blitzing fixes most of it. Still, best to avoid that mad scramble.
I always think it needs more cheese than the recipe says. Sometimes I’m right, sometimes I regret it slightly.

If You Fancy a Change: Soup Experiments and Oddities

Tried it once with smoked gouda instead of cheddar. Not bad, but honestly, cheddar’s king here.
Messed about adding a spoon of English mustard—surprisingly tasty, but a little goes a long way!
Once swapped in half broccoli for the cauliflower. Makes it look a bit pondy, but the flavor’s still good.
Tried coconut cream once. Don’t. Just, don’t.

What If You Don’t Have…?

Blender/Mixer: No stick blender? You can mash everything with a potato masher, but it’ll be a bit chunky—still hearty, if not totally smooth. Or, I’ve once used my ancient food processor. It took ages, but hey, it worked.
Roasting Tray: Just put the garlic on some foil right on the oven rack. Not a bother.

Creamy Cheddar Cauliflower & Roasted Garlic Soup Recipe

Storing This Soup (If It Even Lasts That Long)

Technically, this soup will sit happy for up to three days in an airtight tub in your fridge, though honestly, in my house it never lasts more than a day! Freezes well too—just leave out the fresh herbs until eating. Sometimes the texture gets a bit odd after freezing, but a brisk whisk usually sorts it out. Here’s some official info if you worry about storage times.

How I Like to Serve It (And What My Folks Do)

I love this with thick crusty bread, preferably the badly-shaped homemade kind. My son prefers it with a giant handful of croutons, while my partner dunks garlic bread until there’s basically none left. Once, we even had it poured over roasted potatoes—wasn’t half bad! Sometimes I’ll sprinkle a little extra grated cheese and stick it under the grill for a minute so there’s a bubbly top (so good you’ll want to eat it right out of the pot, but try to resist, yeah?)

Don’t Make My Mistakes (Learned the Hard Way)

I rushed the garlic roasting step once to save time. Big mistake. Whole thing came out bitter, and I nearly binned it. Patience is key (or distract yourself on this blog while you wait).
Also: let it cool before blending. Hot soup and tight lids? Recipe for soup-spattered ceilings. Ask me how I know.

Honestly, People Always Ask Me…

Can I make this vegan? Absolutely! Just use plant-based cream and a good vegan cheese—works pretty well, acutally.
Is frozen cauliflower ok? Yup, though it can make the soup a bit thinner. Maybe let it cook down a tad longer?
Why roast the garlic? Way sweeter, less harsh. Trust me, just do it.
Can I skip the cream? For sure—just use a splash of milk, or leave it out. But the creaminess is kind of the point.
Does it reheat well? It does, and I think it tastes even better the next day. Just reheat gently—boiling ruins the vibe.
Bread ideas? Ooh, yes. Try a brown soda loaf (seriously, this one rocks).

Okay, now I want a bowl of this. Let me know how your adventure goes, or if you end up with odd substitutions—I’m all for kitchen improvisation. And, well, if you spill any, the dog’s always happy to help with cleanup (just keep the onions away form her!). Soup’s on, mate!

Creamy Cheddar Cauliflower & Roasted Garlic Soup Recipe Guide