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Roasted Cauliflower Soup

Roasted Cauliflower Soup
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Roasted Cauliflower Soup is a creamy, comforting dish bursting with rich, savory flavors from caramelized cauliflower, garlic, and herbs. This velvety soup offers a perfect balance of simplicity, healthfulness, and indulgence, ideal for chilly evenings or anytime you want a warm, nourishing meal. It’s easy to prepare with minimal ingredients, adaptable to various dietary preferences, and delivers satisfying texture without heavy cream.

Ingredients

Scale

Main Ingredients

  • 1 medium head cauliflower, cut into bite-size florets
  • 3 tablespoons olive oil, divided
  • 3 cloves garlic, minced
  • 1 medium onion, chopped
  • 4 cups vegetable or chicken broth
  • Salt, to taste
  • Black pepper, to taste

Optional Herbs and Spices

  • 1 teaspoon fresh or dried thyme
  • 1/2 teaspoon smoked paprika

Optional Add-Ins and Garnishes

  • Grated Parmesan or sharp cheddar cheese, for cheesy twist
  • Cayenne pepper or red chili flakes, for spicy kick
  • Spinach or kale, added toward end
  • Crispy chickpeas or tahini, for protein boost
  • Fresh parsley or chives, for garnish
  • Roasted nuts, for garnish
  • Drizzle of high-quality olive oil, for garnish
  • Splash of cream, coconut milk, or butter, for extra silkiness (optional)

Instructions

  1. Roast the Cauliflower: Preheat your oven to 425°F (220°C). Cut the cauliflower into bite-size florets. Toss them with 2 tablespoons of olive oil, salt, and pepper. Spread evenly on a baking sheet in a single layer. Roast for 25-30 minutes, stirring halfway through, until edges are golden brown and cauliflower is tender.
  2. Sauté Aromatics: While the cauliflower roasts, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add chopped onions and minced garlic. Cook for 5-7 minutes, stirring occasionally, until softened and fragrant without browning the garlic.
  3. Combine and Simmer: Add the roasted cauliflower to the pot. Pour in the vegetable or chicken broth and add any optional herbs or spices like thyme or smoked paprika. Bring the mixture to a boil, then reduce heat to low and simmer for 15 minutes to meld the flavors.
  4. Blend Until Smooth: Using an immersion blender, puree the soup directly in the pot until smooth and creamy. Alternatively, transfer the soup in batches to a blender and blend until velvety smooth. Adjust seasoning with salt and pepper as needed. If the soup is too thick, add broth gradually to reach desired consistency.
  5. Finish and Serve: For extra creaminess, stir in a splash of cream, coconut milk, or a pat of butter if desired. Heat gently through. Ladle the soup into bowls, and garnish with fresh herbs, roasted nuts, a drizzle of olive oil, or any favorite toppings. Serve warm with crusty bread, garlic croutons, or a crisp side salad.

Notes

  • Spread cauliflower florets in a single layer when roasting to ensure even caramelization.
  • Don’t hesitate to let the cauliflower develop golden edges for richer flavor.
  • Use a high-quality vegetable or chicken broth for the best depth of flavor.
  • Blend thoroughly for the creamiest texture; a powerful immersion blender or countertop blender works best.
  • Adjust thickness by adding broth gradually after blending to achieve your preferred consistency.

Nutrition

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