Description
This Roasted Cauliflower Soup is a warm, creamy, and comforting dish perfect for any season. The cauliflower is roasted to bring out its natural sweetness and deepen the flavor before being blended into a smooth and velvety soup. Enhanced with aromatic thyme and optional smoked paprika, this soup is finished with a touch of cream or coconut milk for richness, making it an ideal starter or light meal.
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 the florets are golden and caramelized, enhancing their natural sweetness.
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until soft and translucent. Add the minced garlic and cook for another minute to release its aroma without browning.
- Simmer Soup: Add the roasted cauliflower, broth, thyme, and smoked paprika to the pot. Bring the mixture to a boil, then reduce heat and let it simmer gently for 10 minutes to allow the flavors to meld.
- Blend Soup: Use an immersion blender to puree the soup directly in the pot until smooth and creamy. Alternatively, carefully blend the soup in batches using a regular blender, then return it to the pot.
- Add Cream and Season: Stir in the heavy cream or coconut milk and adjust salt and pepper to taste. Warm the soup over low heat for another 2-3 minutes to combine the flavors thoroughly.
- Serve: Ladle the hot soup into bowls and garnish with freshly chopped chives or parsley for a burst of freshness and color.
Notes
- You can substitute vegetable broth for chicken broth to make the soup vegetarian.
- For a vegan version, use coconut milk and vegetable broth.
- The smoked paprika is optional but adds a subtle smoky depth that complements the roasted cauliflower well.
- Make sure not to overblend if using a regular blender to prevent the soup from becoming too thin.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
