Description
A smooth and rich roasted cauliflower soup with a creamy texture and deep flavors.
Ingredients
- 1 large head cauliflower, cut into florets
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- 1 tsp dried thyme
- 1/2 tsp smoked paprika
Instructions
- Preheat oven to 400°F (200°C).
- Toss cauliflower florets with 1 tbsp olive oil, salt, and pepper. Roast for 25 minutes until golden.
- In a pot, heat remaining olive oil and sauté onion until soft. Add garlic and cook for 1 minute.
- Add roasted cauliflower, vegetable broth, thyme, and smoked paprika. Simmer for 15 minutes.
- Blend soup until smooth. Stir in heavy cream and adjust seasoning.
- Serve warm.
Notes
- For a lighter version, replace heavy cream with coconut milk.
- Garnish with fresh herbs or a drizzle of olive oil.
