Introduction
Savory Roasted Cauliflower and Cheddar Soup is one of the most satisfying options when you want a low-carb, hearty, and comforting bowl of warmth. This recipe highlights the natural sweetness and nuttiness of roasted cauliflower while blending it with sharp cheddar to create a silky, rich, and flavorful base. Whether you follow a keto diet or simply love creamy vegetable soups, Savory Roasted Cauliflower and Cheddar Soup offers a nourishing balance of comfort and nutrition. As more home cooks look for versatile low-carb meals, Savory Roasted Cauliflower and Cheddar Soup has quickly become a favorite for weeknight dinners and meal prep. In this introduction, you’ll learn how roasting, blending, and seasoning transform simple ingredients into a satisfying dish.
Table of Contents
Savory Roasted Cauliflower and Cheddar Soup : Keto-Friendly Comfort
- Total Time: 45 mins
- Yield: 5 servings
Description
A rich and savory roasted cauliflower and cheddar soup with creamy texture, sharp cheddar flavor, and keto-friendly ingredients for a cozy low-carb meal.
Ingredients
1 large head cauliflower, florets
3 tbsp olive oil
1 medium yellow onion, diced
4 garlic cloves, minced
4 cups vegetable or chicken broth
1 cup heavy cream
1 1/2 cups shredded sharp cheddar cheese
1/2 tsp smoked paprika
1 tsp Dijon mustard
2 tbsp butter
Salt to taste
Pepper to taste
Fresh chives for garnish
Instructions
1. Roast cauliflower at 425°F with olive oil, salt, and pepper for 25 minutes.
2. Sauté onion in butter for 5 minutes, then add garlic.
3. Add roasted cauliflower, broth, smoked paprika, and mustard; simmer 10 minutes.
4. Blend until smooth.
5. Stir in cream and melt cheddar gradually.
6. Season and serve with chives.
Notes
Use white cheddar for sharper flavor.
Add roasted garlic for extra depth.
Reheat gently to prevent cheese separation.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Ingredient Table
| Ingredient | Amount |
|---|---|
| Cauliflower florets | 1 large head |
| Olive oil | 3 tbsp |
| Yellow onion, diced | 1 medium |
| Garlic cloves, minced | 4 |
| Vegetable broth (or chicken broth) | 4 cups |
| Heavy cream | 1 cup |
| Sharp cheddar cheese, shredded | 1 ½ cups |
| Smoked paprika | 1/2 tsp |
| Dijon mustard | 1 tsp |
| Salt | To taste |
| Black pepper | To taste |
| Butter | 2 tbsp |
| Fresh chives (optional) | For garnish |
Step-by-Step Instructions and Helpful Tips
1. Roast the Cauliflower
Preheat your oven to 425°F and spread the cauliflower florets on a baking sheet. Drizzle with olive oil, salt, and pepper, tossing to coat evenly. Roast for 25 minutes until the edges are caramelized and golden. Roasting deepens the flavor and adds a savory nuttiness that enhances the soup’s creamy base.
2. Sauté the Aromatics
In a large soup pot, melt the butter over medium heat. Add the diced onion and sauté for 4 to 5 minutes until softened. Stir in the garlic and cook for another minute until fragrant. This step builds the foundational flavor that complements the roasted cauliflower.
3. Combine and Simmer
Add the roasted cauliflower to the pot, followed by broth, smoked paprika, and Dijon mustard. Stir well and bring the mixture to a gentle simmer. Allow the soup to cook for 10 minutes so the flavors marry and the cauliflower becomes even more tender.
4. Blend Until Creamy
Using an immersion blender, purée the soup directly in the pot until smooth and velvety. If you prefer some texture, blend only half the soup or pulse gently. A standard blender may also be used in batches if needed.
5. Add Cream and Cheddar
Lower the heat to medium-low and stir in the heavy cream. Once the soup is warmed through, add the shredded cheddar gradually, mixing continuously until fully melted. Avoid boiling at this stage to prevent the cheese from separating. Taste and adjust salt and pepper as desired.
6. Serve Warm
Ladle the soup into bowls and garnish with chopped chives, extra cheddar, or a drizzle of olive oil. Pair it with a crisp green salad or enjoy it as part of a soup-and-sandwich combo for a cozy meal.
Helpful Tips
- For even deeper flavor, add roasted garlic instead of fresh.
- Use white cheddar for a sharper, more luxurious taste.
- For an ultra-smooth texture, strain the soup after blending.
- Reduce the cream and substitute half-and-half for a lighter version.
Conclusion
Savory Roasted Cauliflower and Cheddar Soup delivers a creamy, flavorful, and keto-friendly comfort dish that works for any season. Its roasted base, blended with sharp cheddar and aromatic spices, makes it a versatile recipe perfect for low-carb diets or anyone seeking a cozy bowl of warmth. This soup also stores beautifully, making it a great option for meal prep and busy weeknights.
FAQ: Savory Roasted Cauliflower and Cheddar Soup
1. Can I make this soup dairy-free?
Yes, substitute coconut milk for cream and use a vegan cheddar alternative. The flavor will differ but remain creamy.
2. Does the soup freeze well?
It freezes well, but reheat gently to prevent texture separation from the cheese.
3. Can I use frozen cauliflower?
Yes, roast it directly from frozen but add an extra 5 minutes to the roasting time.
4. Is this soup keto-friendly?
Absolutely cauliflower, cream, and cheddar make it naturally low-carb and suitable for keto diets.