Roasted Cauliflower Soup
This creamy roasted cauliflower soup offers a comforting and healthy meal, blending tender roasted cauliflower with savory spices for a rich, velvety texture.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Roasted
- Cuisine: American
Ingredients
Scale
- 1 large head cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup unsweetened almond milk (or cream)
- Salt and freshly ground black pepper, to taste
- 1/2 teaspoon smoked paprika
- Fresh thyme, for garnish
Instructions
- Preheat the oven to 425°F (220°C). Toss the cauliflower florets with 1 tablespoon olive oil, salt, and pepper, then spread them on a baking sheet.
- Roast the cauliflower for 25-30 minutes, turning once, until golden and tender.
- In a large pot, heat the remaining olive oil over medium heat. Add the onion and garlic, cooking until soft and fragrant, about 5 minutes.
- Add the roasted cauliflower to the pot along with vegetable broth and smoked paprika. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Use an immersion blender or transfer to a blender in batches, and blend until smooth and creamy.
- Stir in almond milk and adjust seasoning with salt and pepper.
- Serve hot, garnished with fresh thyme.
Notes
For added richness, swirl in a tablespoon of sour cream or sprinkle toasted pumpkin seeds on top before serving.
Find it online: https://cakesbybelinda.com/roasted-cauliflower-soup/