Ingredients
Vegetables
- 1 large head cauliflower, cut into florets
- 1 medium onion, diced
- 3 cloves garlic, minced
Liquids & Oils
- 2 tbsp olive oil
- 4 cups vegetable broth
- 1 cup heavy cream
Seasonings
- Salt and pepper to taste
- 1 tsp dried thyme
- 1/2 tsp smoked paprika
Instructions
- Preheat and Roast Cauliflower: Preheat your oven to 400°F (200°C). Toss the cauliflower florets with 1 tablespoon of olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for about 25 minutes until they turn golden brown and develop a deep roasted flavor.
- Sauté Aromatics: While the cauliflower roasts, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and sauté until soft and translucent, approximately 5-7 minutes. Add the minced garlic and continue to cook for another 1 minute until fragrant.
- Simmer Soup: Add the roasted cauliflower to the pot along with the vegetable broth, dried thyme, and smoked paprika. Bring to a gentle simmer and let it cook for 15 minutes to allow the flavors to meld together.
- Blend Until Smooth: Using an immersion blender directly in the pot or transferring the soup in batches to a blender, blend the soup until it reaches a smooth and creamy consistency.
- Finish and Adjust Seasoning: Stir in the heavy cream into the blended soup. Taste and adjust the seasoning with additional salt and pepper if needed.
- Serve Warm: Ladle the soup into bowls and serve while warm. Optionally garnish with fresh herbs or a drizzle of olive oil for added flavor and presentation.
Notes
- For a lighter, dairy-free alternative, substitute heavy cream with coconut milk.
- Garnish with fresh herbs such as parsley, chives, or thyme for a fresh touch.
- Ensure the cauliflower is well roasted to develop deeper, richer flavors in the soup.
- The soup can be made ahead and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
