Description
This Roasted Cauliflower Soup is velvety smooth, nutty, and full of rich roasted flavor. Perfect as a cozy appetizer or a light dinner, this comforting soup is both healthy and satisfying.
Ingredients
Scale
- 1 large head of cauliflower, cut into florets
- 3 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth)
- 1 cup milk or cream (optional for creaminess)
- 1/2 tsp smoked paprika
- Salt and black pepper, to taste
- Fresh parsley, for garnish
- Croutons or shredded cheese, optional topping
Instructions
- Preheat oven to 425°F (220°C). Spread cauliflower florets on a baking sheet, drizzle with 2 tbsp olive oil, season with salt and pepper, and roast for 25–30 minutes until golden and tender.
- Meanwhile, heat 1 tbsp olive oil in a large pot over medium heat. Add onion and sauté until soft, about 5 minutes. Stir in garlic and cook another minute.
- Add the roasted cauliflower to the pot along with vegetable broth. Bring to a boil, reduce heat, and simmer for 10 minutes.
- Remove from heat and blend with an immersion blender (or in batches in a blender) until smooth and creamy.
- Stir in milk or cream if using, then season with smoked paprika, salt, and black pepper.
- Serve hot, garnished with parsley, croutons, or cheese if desired.
Notes
For extra flavor, roast the cauliflower with a sprinkle of cumin or curry powder. This soup also freezes well—store in airtight containers for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting + Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 190
- Sugar: 7g
- Sodium: 620mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg
Keywords: roasted cauliflower soup, creamy cauliflower soup, healthy soup recipe, vegetarian soup