Description
Indulge in the velvety goodness of this Creamy Roasted Cauliflower Soup. Roasted cauliflower blended with savory spices and cream creates a luscious, comforting bowl perfect for any occasion.
Ingredients
Scale
Main Ingredients:
- 1 large head cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Additional Ingredients:
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream or half-and-half
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon nutmeg
- 2 tablespoons unsalted butter
- 1/4 cup grated Parmesan cheese (optional)
- 2 tablespoons fresh parsley, chopped for garnish
Instructions
- Preheat oven: Preheat oven to 425°F (220°C).
- Roast cauliflower: Toss cauliflower with olive oil, salt, and pepper. Roast for 25–30 minutes until golden.
- Cook aromatics: In a pot, sauté onion and garlic until softened.
- Simmer soup: Add roasted cauliflower, broth, spices; simmer for 10 minutes.
- Blend: Puree the soup until smooth.
- Finish soup: Stir in cream, cheese, adjust seasoning, simmer for 5 minutes.
- Serve: Ladle into bowls, garnish with parsley.
Notes
- For a vegan version, use coconut milk and skip Parmesan.
- This soup pairs well with crusty bread or a grilled cheese sandwich.
- Leftovers keep well in the refrigerator for 3–4 days and can be frozen.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting, Stovetop, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 230
- Sugar: 6 g
- Sodium: 610 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 35 mg
