Description
This creamy and comforting roasted cauliflower soup combines caramelized roasted cauliflower with savory broth and a hint of smoked paprika, finished with a splash of cream for richness. It’s a delicious, easy-to-make bowl perfect for chilly days or anytime you want a nutritious, warming meal.
Ingredients
Scale
Roasted Cauliflower
- 1 large head of cauliflower, cut into florets
- 2 tablespoons olive oil
- Salt and black pepper, to taste
Sauté Base
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 tablespoons olive oil (for sautéing)
Soup Liquids and Seasoning
- 4 cups vegetable or chicken broth
- 1 teaspoon thyme
- 1/2 teaspoon smoked paprika (optional)
Finishing Touches
- 1/2 cup heavy cream or coconut milk (for dairy-free option)
- Fresh chives or parsley, chopped, for garnish
Instructions
- Roast the Cauliflower: Preheat your oven to 425°F (220°C). Toss cauliflower florets with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes until golden and caramelized, which enhances the flavor and texture of the soup.
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened and translucent. Add minced garlic and cook for an additional minute to release their flavors.
- Simmer the Soup: Add the roasted cauliflower, broth, thyme, and smoked paprika to the pot. Bring the mixture to a boil, then reduce the heat and simmer uncovered for 10 minutes to allow the flavors to meld together.
- Blend Until Smooth: Using an immersion blender, blend the soup directly in the pot until smooth and creamy. Alternatively, transfer the soup in batches to a regular blender and puree until silky.
- Finish Soup: Stir in the heavy cream or coconut milk, which adds richness and smoothness. Adjust the seasoning with additional salt and pepper if needed. Heat the soup for 2-3 more minutes to warm through.
- Serve: Ladle the hot soup into bowls and garnish with freshly chopped chives or parsley for a fresh herbal note. Enjoy immediately.
Notes
- For a vegan or dairy-free version, swap heavy cream with coconut milk or other plant-based cream.
- Smoked paprika is optional but adds a subtle smoky depth—feel free to omit if you prefer a more straightforward flavor.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or in the microwave.
- To make the soup spicier, add a pinch of cayenne pepper when sautéing the garlic.
- If you want a thinner soup, simply add more broth or water when blending.
