Creamy Roasted Cauliflower Soup

Ingredients

For the Soup:

• 1 large head of cauliflower, chopped into florets
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth (or chicken broth)
• 1 cup heavy cream (or coconut milk for a vegan option)
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste

For Garnish:

• Roasted cauliflower florets
• Fresh dill, chopped
• Sprinkle of paprika or chili powder
• Drizzle of olive oil (optional)

Instructions

1. Roast the Cauliflower:
   • Preheat your oven to 425°F (220°C).
   • Toss the cauliflower florets with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20–25 minutes until golden and tender. Set a few florets aside for garnish.
2. Sauté the Aromatics:
   • Heat a tablespoon of olive oil in a large pot over medium heat.
   • Add the onion and garlic, cooking until softened and fragrant (about 3–4 minutes).
3. Simmer the Soup:
   • Add the roasted cauliflower (except the garnish), vegetable broth, cumin, and smoked paprika to the pot. Bring to a boil, then reduce the heat and let it simmer for 10–15 minutes.
4. Blend for Creaminess:
   • Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, transfer the mixture to a blender in batches and blend until creamy. Return the soup to the pot.
5. Add the Cream:
   • Stir in the heavy cream (or coconut milk for a vegan option) and simmer for 5 minutes. Adjust the seasoning with salt and black pepper to taste.
6. Serve and Garnish:
   • Ladle the soup into bowls. Top with the reserved roasted cauliflower florets, fresh dill, a sprinkle of paprika, and a drizzle of olive oil if desired.

Serving Suggestions

• Serve with crusty bread or croutons for dipping.
• Add a side salad for a complete meal.

Enjoy the rich, nutty flavor of roasted cauliflower in this cozy and delicious soup!