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Roasted Garlic Cauliflower Soup with Cheddar and Thyme

Roasted garlic cauliflower soup gets its rich, savory flavor from browned cauliflower, sharp cheddar, and fresh thyme. Blend it smooth for a creamy soup with tender roasted cauliflower in every spoonful.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Lunch
Cuisine: American
Calories: 405
Ingredients Equipment Method Notes

Ingredients
  

  • 1 head cauliflower large, about 2 1/2 pounds, cut into 1-inch florets
  • 2 tbsp olive oil divided
  • 1 tsp kosher salt divided
  • 0.5 tsp ground black pepper divided
  • 1 head garlic
  • 2 tbsp unsalted butter
  • 1 yellow onion medium, diced
  • 1 tbsp fresh thyme leaves
  • 4 cups vegetable broth low-sodium
  • 0.5 cup heavy cream
  • 8 oz sharp cheddar cheese shredded

Equipment

  • 1 18x13-inch rimmed sheet pan
  • 1 5-quart pot
  • 1 immersion blender

Method
 

  1. Heat the oven to 425°F.
  2. Toss the cauliflower on a rimmed 18x13-inch sheet pan with 1 1/2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  3. Cut 1/4 inch off the top of the garlic head, drizzle the exposed cloves with the remaining 1 1/2 teaspoons olive oil, wrap the garlic in foil, and place it on the pan.
  4. Roast for 35–40 minutes, stirring the cauliflower halfway through, until the florets are tender and browned and the garlic cloves are soft.
  5. Meanwhile, melt the butter in a 5-quart pot over medium heat.
  6. Add the onion, thyme, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; cook for 6–8 minutes, stirring occasionally, until the onion is softened.
  7. Add the vegetable broth and roasted cauliflower to the pot.
  8. Squeeze the roasted garlic cloves from their skins into the pot, bring to a gentle simmer, and cook for 10 minutes.
  9. Remove the pot from the heat and blend the soup with an immersion blender until smooth.
  10. Stir in the heavy cream and cheddar until the cheese is melted; keep the soup off the heat so it does not boil.

Notes

For the smoothest texture, blend thoroughly before adding the cream and cheddar. Refrigerate leftovers for up to 4 days; freezing is not recommended because the dairy may separate. For a lactose-free version, use lactose-free cream and cheddar.