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Roasted Cauliflower Cheddar Soup with Garlic Croutons

Roasted cauliflower cheddar soup is blended until smooth, then finished with heavy cream and freshly shredded sharp cheddar. Serve it with buttery garlic croutons baked until golden and crisp.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 445
Ingredients Equipment Method Notes

Ingredients
  

For the soup
  • 1 head cauliflower large, about 2 pounds, cut into florets
  • 3 tbsp olive oil divided
  • 1.5 tsp kosher salt divided
  • 0.5 tsp black pepper divided
  • 1 yellow onion medium, chopped
  • 3 cloves garlic minced
  • 4 cup low-sodium chicken or vegetable broth
  • 0.5 cup heavy cream
  • 8 oz sharp cheddar cheese freshly shredded
For the garlic croutons
  • 4 cup bread cubes 1/2-inch
  • 3 tbsp unsalted butter melted
  • 0.5 tsp garlic powder

Equipment

  • 2 rimmed baking sheet
  • 1 5-quart Dutch oven
  • 1 immersion blender

Method
 

Roast the cauliflower
  1. Heat the oven to 425°F and line two rimmed baking sheets with parchment paper.
  2. Toss the cauliflower with 2 tablespoons olive oil, 1 teaspoon salt, and 1/4 teaspoon black pepper, then spread it on one baking sheet.
  3. Roast for 25–30 minutes, until tender and browned at the edges.
Make the garlic croutons
  1. Toss the bread cubes with the melted butter and garlic powder, then spread them on the second baking sheet.
  2. Bake alongside the cauliflower for 10–14 minutes, turning once, until golden and crisp; remove them sooner if they brown before the cauliflower is done.
Make the soup
  1. While the cauliflower roasts, heat the remaining 1 tablespoon olive oil in a 5-quart Dutch oven over medium heat.
  2. Add the onion and cook for 6–8 minutes, stirring occasionally, until softened.
  3. Stir in the garlic and cook for 30 seconds.
  4. Add the broth and roasted cauliflower.
  5. Bring to a boil, reduce the heat, and simmer for 8–10 minutes.
  6. Blend the soup with an immersion blender until smooth.
  7. Remove the pot from the heat.
  8. Stir in the heavy cream, cheddar, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper until the cheese is melted.
  9. Serve the soup topped with the croutons.

Notes

For the smoothest texture, blend thoroughly before stirring in the cream and cheddar. Refrigerate leftovers for up to 4 days; freeze the soup without the croutons, though the texture may change slightly. Use vegetable broth for a vegetarian option.