Description
This creamy roasted cauliflower soup features caramelized cauliflower florets blended into a smooth and velvety base with flavorful notes of thyme and smoked paprika. Easy to prepare and perfect for a comforting meal, it’s garnished with fresh herbs and can be made dairy-free with coconut milk.
Ingredients
Scale
Roasted Cauliflower
- 1 large head of cauliflower, cut into florets
- 2 tablespoons olive oil
- Salt and black pepper, to taste
Soup Base
- 1 medium onion, diced
- 2 garlic cloves, minced
- 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 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, bringing out sweet, nutty flavors.
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add diced onion and sauté for 3-4 minutes until softened and translucent. Add minced garlic and cook for an additional minute to release fragrant aromas.
- Simmer Soup: Add the roasted cauliflower, broth, thyme, and smoked paprika to the pot. Bring to a boil, then reduce the heat and let it simmer gently for 10 minutes to meld the flavors.
- Blend Soup: Use an immersion blender to puree the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer soup in batches to a regular blender and blend until velvety.
- Add Creaminess: Stir in the heavy cream or coconut milk to enrich the soup’s texture and flavor. Heat it through gently for 2-3 minutes, then taste and adjust seasoning with salt and pepper as needed.
- Serve: Ladle the hot soup into bowls and garnish with freshly chopped chives or parsley for a pop of color and freshness.
Notes
- For a vegan version, use coconut milk and vegetable broth, ensuring the broth is vegan-friendly.
- Smoked paprika is optional but adds a nice depth of flavor and smoky note.
- To make the soup thicker, reduce the broth slightly or add a small potato during simmering.
- Use an immersion blender for easier cleanup and safety, but a stand blender works too—just be cautious with hot liquids.
- Leftovers store well refrigerated for 3-4 days or can be frozen for up to 2 months.
