Roasted Cauliflower Soup

Here’s a creamy, flavorful Roasted Cauliflower Soup recipe with a golden, caramelized depth of flavor:

Roasted Cauliflower Soup

Prep Time: 10 mins | Cook Time: 35 mins | Total Time: 45 mins

Servings: 4

Ingredients:

1 large head cauliflower (cut into florets)

3 tbsp olive oil (divided)

1 onion (chopped)

3 garlic cloves (minced)

4 cups vegetable broth (or chicken broth)

1 tsp ground cumin (or smoked paprika for depth)

½ tsp turmeric (optional, for color)

½ cup heavy cream or coconut milk (for creaminess)

Salt & black pepper to taste

Toppings: Fresh parsley, croutons, grated Parmesan, or chili oil

Instructions:

Roast the Cauliflower:

Preheat oven to 425°F (220°C).

Toss cauliflower florets with 2 tbsp olive oil, salt, and pepper. Spread on a baking sheet.

Roast for 25-30 mins until golden and tender, flipping halfway.

Sauté Aromatics:

In a pot, heat 1 tbsp olive oil over medium heat. Sauté onion for 5 mins until soft. Add garlic and cumin; cook 1 min until fragrant.

Simmer Soup:

Add roasted cauliflower and broth. Bring to a boil, then reduce heat and simmer for 10 mins.

Blend:

Use an immersion blender (or regular blender) to purée until smooth. Stir in cream or coconut milk.

Season & Serve:

Adjust salt and pepper. Top with fresh herbs, croutons, or cheese.

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Pro Tip: For extra richness, add a sprinkle of crispy bacon or a dash of nutmeg! Let me know if you’d like variations (e.g., spicy, cheesy). ????????