Creamy Roasted Cauliflower Soup

Here’s a Creamy Roasted Cauliflower Soup recipe that’s cozy, flavorful, and velvety smooth — perfect for chilly days! 🥣✨

🧄 Creamy Roasted Cauliflower Soup

Ingredients

• 1 large head of cauliflower, cut into florets
• 2 tbsp olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tsp salt (or to taste)
• ½ tsp black pepper
• ½ tsp smoked paprika (optional, for depth)
• 4 cups vegetable broth (or chicken broth)
• ½ cup heavy cream (or coconut milk for dairy-free)
• 1 tbsp butter (optional, for richness)
• Fresh thyme or parsley, for garnish

Instructions

1. Roast the Cauliflower:
   Preheat your oven to 425°F (220°C).
   Toss cauliflower florets with olive oil, salt, and pepper.
   Spread on a baking sheet and roast for 25–30 minutes, until golden and slightly caramelized.
2. Sauté Aromatics:
   In a large pot, heat a drizzle of oil or butter over medium heat.
   Add the onion and sauté for 5 minutes until soft.
   Stir in garlic and smoked paprika; cook for 1 minute until fragrant.
3. Simmer:
   Add the roasted cauliflower and broth to the pot.
   Bring to a boil, then reduce heat and simmer for 10–15 minutes.
4. Blend Until Creamy:
   Use an immersion blender (or transfer to a blender in batches) and blend until silky smooth.
   Stir in the cream and butter; adjust salt and pepper to taste.
5. Serve:
   Ladle into bowls and garnish with a drizzle of cream, olive oil, or fresh herbs.
   (Optional: add crispy bacon bits, croutons, or roasted chickpeas for crunch.)