Roasted Cauliflower Soup
Creamy, flavorful, and wholesome, this Roasted Cauliflower Soup is the ultimate cozy comfort food. Perfect for a light lunch or a hearty dinner, and ready with simple ingredients!
Ingredients
- 1 large head of cauliflower cut into florets
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 4 cups vegetable broth or chicken broth
- 1 cup unsweetened coconut milk or heavy cream
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika optional
- Fresh thyme or parsley for garnish
Instructions
- Preheat your oven to 425°F (220°C).
- Toss cauliflower florets with 1 tablespoon olive oil and a pinch of salt. Spread on a baking sheet and roast for 25–30 minutes until golden and tender.
- In a large pot, heat the remaining 1 tablespoon olive oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for another minute.
- Add the roasted cauliflower to the pot along with the vegetable broth, salt, pepper, and smoked paprika (if using). Bring to a simmer for 10 minutes.
- Using an immersion blender, puree the soup until smooth. (Or transfer to a blender in batches.)
- Stir in the coconut milk. Taste and adjust seasoning if needed.
- Serve hot, garnished with fresh thyme or parsley.
Notes
- For extra richness, use heavy cream instead of coconut milk.
- Add a squeeze of lemon before serving for brightness.
- This soup freezes beautifully for up to 3 months.