Roasted Cauliflower Soup

Roasted Cauliflower Soup

Roasted Cauliflower Soup offers a harmonious combination of earthy flavors and creamy textures, making it a delicious comfort option. The process begins with cauliflower florets, onions and garlic, which are artfully mixed with olive oil and roasted to perfection. This roasting process not only gives the cauliflower a golden hue, but also brings out its natural sweetness. The kitchen fills with a tempting aroma as the vegetables go through this transformation phase in the oven.

After roasting, cauliflower, onions and garlic are blended into a velvety puree that forms the heart of the soup.This puree, along with a rich mixture of vegetable broth and milk, forms the base of the soup and creates a delicious, smooth consistency. The addition of thyme and, if desired, a touch of smoked paprika introduces a blend of flavors that gives the soup depth and complexity. As the pot gently simmers on the stove, the ingredients melt, creating a symphony of flavors that is both comforting and satisfying.

The end result is a dish of roasted cauliflower soup that enchants the palate with its roasted nuances, herbal notes and a subtle hint of smoke. Each spoonful, garnished with a sprinkling of fresh parsley,  offers a soothing and nourishing experience.Whether enjoyed as a warm winter meal or as a light lunch, this soup is a testament to cauliflower’s simple elegance and versatility to transform a humble vegetable into a culinary masterpiece.

 Roasted Cauliflower Soup

 Ingredients:

• 1 large head of cauliflower, cut into florets
• 1 onion, chopped
• 3 cloves of garlic, chopped
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 cup milk (dairy or dairy-free)
• Salt and pepper, to taste
• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
• 1/2 teaspoon smoked paprika (optional, for more flavor)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat oven: Preheat your oven to 400°F (200°C).
2. Roast cauliflower: Toss  cauliflower florets, chopped onions and minced garlic with olive oil in a large bowl.Spread the mixture evenly on a baking sheet. Roast in the preheated oven  until the cauliflower is golden brown and tender, about 25-30 minutes.
3. Puree the roasted vegetables: Place the roasted cauliflower, onion and garlic in a blender. Add 2 cups vegetable broth and stir until smooth.Depending on the size of your blender, you may need to do this in batches.
4. Cook the soup: Pour the blended mixture into a large pot. Add remaining vegetable broth, milk, thyme, smoked paprika (if using), salt and pepper. Mix well.Bring the soup to a boil over medium-high heat and  cook for another 10 to 15 minutes to allow the flavors to meld.
5. Season: Taste the soup and adjust the seasoning if necessary. Add more salt, pepper or thyme as desired.
6. Serve: Pour the soup into bowls and garnish with freshly chopped parsley. For more filling, you can also drizzle a little  olive oil or a dollop of cream on top.7. Enjoy: Serve the roasted cauliflower soup hot and enjoy this delicious and comforting dish!

Feel free to adapt the recipe by adding additional herbs, spices or toppings such as croutons or grated cheese to suit your taste.