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Roasted Cauliflower Soup

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A warm, silky soup with roasted cauliflower that boasts cozy flavor and nourishing ingredients, perfect for any season.

Ingredients

Scale
  • 1 large head cauliflower (about 2 to 2.5 lb), cut into florets
  • 1 medium yellow onion, sliced
  • 4 cloves garlic, peeled
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme (or 2 teaspoons fresh)
  • 1/2 teaspoon smoked paprika (optional, for depth)
  • 4 cups vegetable or chicken broth
  • 1/2 to 1 cup cream, half-and-half, or unsweetened coconut milk
  • 1 tablespoon lemon juice (to brighten)
  • Optional toppings: Chopped parsley or chives, Toasted almonds or pepitas, Croutons or a drizzle of olive oil, Red pepper flakes or grated Parmesan

Instructions

  1. Heat the oven to 425°F (220°C). Line a large sheet pan with parchment for easy cleanup.
  2. Cut the cauliflower into small florets. Slice the onion. Leave garlic cloves whole and peeled.
  3. On the sheet pan, toss cauliflower, onion, and garlic with olive oil, salt, pepper, thyme, and smoked paprika (if using). Spread in a single layer.
  4. Set a large pot on the stove. Keep it ready with the broth nearby for later.
  5. Place the sheet pan in the oven on the center rack.
  6. Roast until tender and golden at 425°F (220°C) for 25–30 minutes, tossing halfway for even browning.
  7. Transfer roasted vegetables to the pot. Add broth. Blend with an immersion blender until smooth (or carefully blend in batches). Stir in cream or coconut milk and lemon juice. Warm over low heat 3–5 minutes.
  8. Taste and adjust salt and pepper. Serve with toppings.

Notes

For a vegan option, use vegetable broth and coconut milk. The soup stores and freezes well.

Nutrition

Find it online: https://recipesunfolded.com/roasted-cauliflower-soup/

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