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Creamy Roasted Cauliflower Cheddar Soup (Cozy 30-Minute Meal)

Creamy Roasted Cauliflower Cheddar Soup with Garlic Croutons

Oven-roasted caramelized cauliflower florets simmered with sautéed onions, garlic, and vegetable broth, blended until silky and folded with aged sharp white cheddar and a splash of cream. Topped with golden homemade garlic sourdough croutons and fresh chives.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Calories: 380
Ingredients Method Nutrition Notes

Ingredients
  

Roasted Cauliflower Base
  • 1 large head of cauliflower (cut into bite-sized florets, about 6 cups)
  • 2 tbsp extra virgin olive oil
  • 1 tsp fine sea salt and freshly cracked black pepper
  • 1/2 tsp garlic powder and smoked paprika
Aromatics, Broth & Cheddar
  • 2 tbsp unsalted butter
  • 1 medium yellow onion (diced)
  • 4 cloves garlic (minced)
  • 4 cups low-sodium vegetable broth (or chicken broth)
  • 1/2 cup heavy whipping cream (or half-and-half)
  • 2 cups sharp white cheddar cheese (freshly shredded, 8 oz)
  • 1/4 tsp ground nutmeg and pinch of cayenne pepper
Crispy Garlic Croutons & Garnish
  • 2 cups sourdough bread (cut into 1/2-inch cubes)
  • 2 tbsp melted butter or olive oil
  • 1/2 tsp garlic powder and sea salt
  • 3 tbsp fresh chives (finely snipped)

Method
 

Roast Cauliflower & Bake Croutons
  1. Preheat your oven to 425°F (220°C). Line two large baking sheets with parchment paper.
  2. Toss the cauliflower florets with 2 tablespoons olive oil, salt, pepper, garlic powder, and smoked paprika. Spread into an even layer and roast for 25 minutes, flipping halfway through, until deep golden brown and caramelized around the edges.
  3. On the second sheet, toss the cubed sourdough bread with melted butter, garlic powder, and a pinch of salt. Bake alongside the cauliflower for 10 to 12 minutes until crunchy and golden brown. Set croutons aside.
Sauté Aromatics & Simmer
  1. In a large Dutch oven over medium heat, melt 2 tablespoons of butter. Add the diced yellow onion and sauté for 5 minutes until soft and translucent.
  2. Add minced garlic and sauté for 60 seconds until fragrant. Reserve 1/2 cup of the smallest roasted cauliflower florets for garnish, then add the rest of the roasted cauliflower directly into the pot.
  3. Pour in the vegetable broth, nutmeg, and cayenne pepper. Bring to a gentle boil, then reduce heat to low and simmer for 10 minutes to allow the roasted flavors to infuse the broth.
Blend & Fold in Sharp Cheddar
  1. Use an immersion hand blender directly in the Dutch oven (or transfer carefully in batches to a blender) and puree for 2 full minutes until the soup is velvety smooth and creamy.
  2. Stir in the heavy whipping cream over low heat until completely incorporated.
  3. Remove the pot from the heat burner completely. Add the shredded sharp white cheddar in three small handfuls, whisking continuously between each addition until the cheese melts into a silky, luscious soup.
  4. Ladle warm soup into bowls. Top with the reserved roasted florets, crispy garlic sourdough croutons, extra shredded cheddar, and snipped fresh chives. Serve immediately.

Nutrition

Serving: 1gCalories: 380kcalCarbohydrates: 22gProtein: 16gFat: 26gSaturated Fat: 15gCholesterol: 75mgSodium: 680mgPotassium: 520mgFiber: 4gSugar: 5gVitamin A: 720IUVitamin C: 65mgCalcium: 380mgIron: 1.6mg

Notes

Always shred your white cheddar cheese from a fresh block! Pre-bagged shredded cheese is coated in cellulose potato starches that prevent smooth melting and can give hot soups a gritty texture. Removing the pot from the heat before adding the cheese ensures it melts like velvet without separating.

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