Step 1: Prepare the Cauliflower

  1. Preheat the Oven:

    • Set your oven to 425°F (220°C).

  2. Chop the Cauliflower:

    • Remove the leaves and stem from the cauliflower. Chop it into bite-sized florets.

  3. Season and Toss:

    • Place the cauliflower florets on a baking sheet. Add the garlic cloves, drizzle with 2 tablespoons of olive oil, and sprinkle with salt, pepper, and smoked paprika. Toss well to coat evenly.

  4. Roast the Cauliflower:

    • Roast in the oven for 25–30 minutes, flipping halfway through, until the cauliflower is golden brown and tender.

Step 2: Sauté the Aromatics

  1. Heat Oil:

    • In a large soup pot or Dutch oven, heat the remaining tablespoon of olive oil over medium heat.

  2. Sauté Onions:

    • Add the diced onion and cook for 5–7 minutes, stirring occasionally, until it becomes soft and translucent.

  3. Add Herbs:

    • Stir in the thyme and cook for another 1–2 minutes to release its aroma.

Step 3: Combine and Simmer

  1. Add the Roasted Cauliflower:

    • Transfer the roasted cauliflower and garlic into the soup pot with the sautéed onions.

  2. Pour in the Broth:

    • Add the vegetable broth, ensuring the cauliflower is fully submerged. Bring the mixture to a gentle boil, then reduce the heat to low.

  3. Simmer the Soup:

    • Cover and simmer for 10–15 minutes, allowing the flavors to meld together.

Step 4: Blend the Soup

  1. Cool Slightly:

    • Remove the pot from heat and let it cool for a few minutes before blending to avoid splashes.

  2. Blend Until Smooth:

    • Use an immersion blender directly in the pot, or transfer the soup to a countertop blender in batches. Blend until the soup reaches a creamy consistency.

  3. Adjust the Texture:

    • If the soup is too thick, add a splash of broth or water to achieve your desired consistency.

Step 5: Finish with Creaminess

  1. Add Coconut Milk or Cream (Optional):

    • Stir in coconut milk or heavy cream for a richer texture. Heat the soup gently without bringing it to a boil.

  2. Season to Taste:

    • Taste the soup and adjust salt and pepper as needed.

Step 6: Serve and Garnish

  1. Ladle into Bowls:

    • Serve the soup hot in individual bowls.

  2. Add Garnishes:

    • Top with chopped parsley or chives, croutons, roasted chickpeas, or a drizzle of olive oil or coconut milk for a decorative and flavorful touch.

Tips for Best Results

  1. Don’t Skip Roasting: Roasting the cauliflower enhances its natural sweetness and adds depth to the soup’s flavor.
  2. Blend Gradually: If using a countertop blender, work in small batches and vent the lid slightly to avoid pressure buildup.
  3. Experiment with Add-Ins: Add roasted carrots or parsnips for extra sweetness, or a pinch of curry powder for a spiced twist.

Storage and Reheating

  • Refrigeration: Store leftover soup in an airtight container in the fridge for up to 3–4 days.
  • Freezing: Freeze the soup in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • Reheating: Warm the soup gently on the stove over medium heat, stirring occasionally.

Why You’ll Love This Recipe

  1. Nutritious: Packed with fiber, vitamins, and antioxidants from the cauliflower and other ingredients.
  2. Comforting: A creamy, warm soup that’s perfect for cozy evenings.
  3. Customizable: Easily adapt the recipe to suit vegan, gluten-free, or low-carb preferences.
  4. Minimal Effort: The oven and blender do most of the work, leaving you with a flavorful meal in no time.

Final Thoughts

Roasted cauliflower soup is a delightful, versatile recipe that elevates simple ingredients into a luxurious, comforting dish. With its creamy texture and robust flavor, this soup is sure to become a favorite in your home. Serve it with crusty bread or a fresh salad for a complete, satisfying meal. Give it a try, and enjoy the wholesome goodness of this timeless classic!