Creamy Roasted Cauliflower Soup

Indulge in the velvety goodness of Creamy Roasted Cauliflower Soup. Roasted cauliflower, garlic, and a touch of cream come together to create a rich, flavorful, and satisfying bowl of comfort.

Ingredients:

• For the Soup:
  • 1 large head of cauliflower, cut into florets
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 4 cups vegetable broth
  • 1 cup heavy cream (or coconut milk for a vegan option)
  • 1 tsp smoked paprika
  • ½ tsp ground nutmeg
  • Salt and pepper to taste
• For Garnish:
  • Fresh thyme leaves
  • Drizzle of olive oil
  • Croutons (optional)

Instructions:

1. Roast the Cauliflower:
   • Preheat the oven to 425°F (220°C). Toss cauliflower florets with olive oil, salt, and pepper.
   • Spread on a baking sheet and roast for 20-25 minutes, or until golden brown and tender.
2. Cook the Aromatics:
   • In a large pot, heat 1 tablespoon of olive oil over medium heat. Add chopped onion and garlic, cooking until softened and fragrant (about 5 minutes).
3. Simmer the Soup:
   • Add the roasted cauliflower to the pot along with vegetable broth, smoked paprika, and nutmeg. Bring to a boil, then reduce the heat and simmer for 10 minutes.
4. Blend and Finish:
   • Use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup to a blender and puree in batches.
   • Stir in the heavy cream (or coconut milk for a vegan option) and season with additional salt and pepper to taste.
5. Serve:
   • Ladle the soup into bowls and garnish with fresh thyme, a drizzle of olive oil, and optional croutons for extra texture.

Tips:

• Roast the cauliflower until caramelized for deeper flavor.
• Use coconut milk instead of heavy cream to make this soup vegan.
• Serve with warm bread or garlic toast for a complete meal.

You can visit our Healthy Recipes section for even more delicious recipes.

FAQ:

Q: Can I make this soup ahead of time? A: Yes! Store it in the fridge for up to 4 days, and reheat gently on the stove.

Q: Can I freeze this soup? A: Absolutely. Freeze cooled soup in airtight containers for up to 3 months. Reheat on low heat for best results.

Q: Can I add other vegetables? A: Yes, carrots, parsnips, or leeks make great additions to this soup.