Hey, Pull Up a Chair—Let Me Tell You About My Soup

Okay, if you’ve ever stared at a lonely head of cauliflower and thought, “What on earth do I do with this?”, you’re in the right place. Honestly, the first time I made this Roasted Garlic Cheddar Cauliflower Soup, it was raining, my socks were soggy, and all I wanted was something—anything!—that felt like a hug in a bowl. Kind of funny, actually: my grandmother used to make a version of this that involved a lot more butter and very little garlic (she was not a fan), but sorry Grandma, I bump up the garlic every time. Also, if a stray cat wanders by while you’ve got the garlic roasting, I swear they’ll start meowing at your kitchen window. True story.

Why I Keep Making This (Besides Being Addicted to Cheddar)

I make this soup when Monday’s been a bit much, when I’ve got friends coming over and want to look like I’ve got my act together, or when my partner catches a whiff and suddenly “helps” in the kitchen (read: sneaks cheese). My family goes wild for this combo—it’s creamy, cheesy, garlicky, and has just enough cauliflower to make me feel semi-virtuous. If you hate chopping, well, it’s not too bad here; just don’t think about the garlic getting all sticky. And, yes, I once tried skipping the roasting step. Big mistake. Sigh.

Stuff You’ll Need (or Maybe Don’t—See My Notes)

1 large head cauliflower (or—don’t judge me—two bags of frozen florets if I’m rushed)
1 whole garlic bulb (not just a clove, nope; the whole thing—if you love it, use two!)
1 medium onion, chopped (yellow, but I used red once and it was… interesting)
3 cups vegetable broth (chicken broth if you’re not fussy)
1 1/2 cups sharp cheddar, shredded (I’m all about the mature stuff, but truly, any melty cheese works; my cousin swears by Red Leicester)
2 tablespoons olive oil (or butter, if you like that extra richness—or both, yolo)
1 cup milk (whole milk is super creamy, but I’ve gone with oat milk too; almond milk’s just okay)
Salt and black pepper, to taste
Optional: pinch of smoked paprika, fresh chives, croutons to serve

How I Throw It All Together (With the Occasional Oops)

Roast the Garlic and Cauliflower: Heat your oven to 400°F (about 200°C). Chop the cauliflower into chunky florets. Slice off the top of the garlic bulb, drizzle some olive oil over it, wrap in foil. Scatter the cauliflower on a baking tray, drizzle with the rest of the oil, bit of salt and pepper, and pop both trays in the oven. Roast 30-35 minutes (the garlic gets super soft and smells ridiculously good). Sometimes, I let the cauliflower get toasty brown—don’t be shy, the darker bits taste best.
Get Sautéing: In a big soup pot, toss in a bit more oil or butter (who’s counting?). Sauté the onion over medium heat till soft, about 5-7 mins. By now, that garlic should be mushy—squeeze out all those now-golden cloves into the pot. Squishy, messy, fun.
Soup Build: Dump the roasted cauliflower in with the onions and garlic. Pour over the broth. Bring to a simmer, let it bubble gently for about 10 mins. At this point, I sometimes go a smidge overboard pepper-wise.
Blend It Up: Take off the heat and—very carefully—blend smooth. Immersion blender is less hassle (and less washing up), but regular blender works too; just don’t overload or you might repaint your kitchen walls. Learned that one the hard way.
Add the Good Stuff: Stir in the milk and cheddar. Keep the heat low-ish so it melts in nice and smooth. This is where I usually sneak a taste, then end up adding another small fist of cheese. Whoops. Add paprika if you’re feeling fancy.
Season & Serve: Taste, add more salt or pepper if needed. If it’s too thick, splash in extra broth or milk. Too thin? Just simmer a wee bit longer. Don’t stress, it usually evens out by the end.

Stuff I Figured Out the Hard Way

If you skip roasting the garlic, it’s seriously not the same; just raw-tasting.
If you’re low on cheddar, some cream cheese works in a pinch—it’ll taste different but still good.
Trying to blend this soup when it’s piping hot? Let it cool a bit, otherwise you’ll get soup in places soup should never go. Been there.

Twists I’ve Tried (And One I Won’t Repeat…)

Spicy: Add a teaspoon of chipotle powder or a fresh chili—made my nose run but the flavor’s awesome.
Veggie Boost: Chuck in a peeled parsnip or even a diced potato before roasting; bulks it up a bit.
No-Dairy: Used coconut milk once. Not for me, but my vegan mate loved it.
Tried bacon on top once… actually, that was pretty epic, so maybe ignore my earlier reluctance, ha!

Kit You’ll Need (And What If You Don’t Have It…?)

Baking tray (I use one with highish sides because things do tend to roll—annoying)
Large soup pot or deep pan
Blender (stick/immersion is easier; if you only have a potato masher, it’ll be chunkier but still good. I did it once when my blender was on the fritz and nobody complained)
Chopping board and sharp knife (unless, y’know, you’re using frozen florets—then just tear ‘em apart)

How I Store the Leftovers (If There Ever Are Any…)

Stick extra soup in an airtight tub in the fridge, lasts about 3 days. Reheats fine in the microwave or in a pan—just stir well. Freezes pretty well, too, though sometimes it separates a bit. Honestly? Rarely makes it past the first night round here. Not even kidding.

How We Eat This at My Place (Outside of Directly from the Pot, That Is)

I like this soup with a thick slice of sourdough, toasted till it’s actually threatening to break my teeth (the crunchier the better). Sometimes I add a dollop of Greek yogurt and a fistful of chives—you do you. When I’m feeling proper British, a cheese toastie on the side. Oh, and if you accidentally burn the toast, just call it “artisan.” Works every time.

Stuff I Wish I’d Known the First Time

If you try to rush the roasting stage, you’ll miss out on all that golden, sweet flavor. I got impatient once and it was, well, aggressively oniony? Lesson learned.
Don’t be shy with the cheese. It mellows out as it melts in, and the leftovers (if any) taste even better. Seriously, I think this soup gets tastier by day two—something magic happens overnight.

People Actually Ask Me These Things (Yes, Even About Soup!)

Can I make this ahead? Oh, absolutely—sometimes I do that just so I don’t have to fight over the blender.
Is it freezer friendly? Yep! Though when you defrost it, give it a really good whisk. Might look a tad weird at first but it’ll smooth out. If not, just say it’s “rustic”.
Can I skip the cheese? Erm, not judging, but it won’t be the same. You could do a sprinkle of nutritional yeast if you’re dairy-free (haven’t tried it, so let me know if you do!)
What if my soup’s too thin? Simmer a bit, lid off—it’ll thicken. Or just go the bread-dipping route and pretend it’s intentional!

Anyway, give it a go. If your kitchen doesn’t smell amazing by halfway through, check you actually remembered to put in the garlic. Trust me, it’s happened!

Roasted Garlic Cheddar Cauliflower Soup