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Roasted Cauliflower Soup

Home cook, taken with iPhone 14. Close-up slight angle of comforting roasted cauliflower soup on white plate. Warm appetizing --ar 4:3 --style raw --s 220
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A creamy and comforting roasted cauliflower soup that’s perfect for a cozy meal, blending caramelized flavors with a velvety texture.

Ingredients

Scale
  • 1 large head cauliflower, cut into florets
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup milk or plant-based milk
  • Salt and freshly ground black pepper, to taste
  • 1/4 teaspoon smoked paprika (optional)
  • Fresh parsley, for garnish

Instructions

  1. Preheat the oven to 425°F (220°C). Toss the cauliflower florets with 1 tablespoon of olive oil, salt, and pepper.
  2. Spread the cauliflower on a baking sheet and roast for 25-30 minutes until golden and tender.
  3. In a large pot, heat the remaining olive oil over medium heat. Add the onion and cook until translucent, about 5 minutes.
  4. Add the garlic and cook for another minute until fragrant.
  5. Add the roasted cauliflower, vegetable broth, and smoked paprika to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
  6. Using an immersion blender, puree the soup until smooth. Stir in the milk and heat through, adjusting seasoning with salt and pepper.
  7. Ladle into bowls, garnish with fresh parsley, and serve warm.

Notes

For extra richness, stir in a splash of heavy cream or top with crispy croutons before serving.

Find it online: https://cakesplustaste.com/roasted-cauliflower-soup/