Creamy Roasted Cauliflower Soup
350kcal
Ingredients
For the Soup
- 1 large head cauliflower the star of the dish, providing rich flavor when blended.
- 2 tablespoons olive oil helps roast the cauliflower to perfection.
- 1 medium onion adds savory depth.
- 2 cloves garlic infuses the broth with aromatic goodness.
- 4 cups vegetable broth ensures vibrant wholesome flavors.
- 1 cup heavy cream creates a luscious texture.
- Salt to taste
- Pepper to taste
- 1 teaspoon smoked paprika optional, adds a subtle smokiness.
- Fresh chives or parsley for garnish
Method
How to Make Creamy Roasted Cauliflower Soup
- Preheat your oven to 425°F (220°C).
- Toss the cauliflower florets with olive oil, salt, and pepper on a baking sheet.
- Roast the cauliflower for about 25-30 minutes, stirring halfway through.
- Heat a little olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until soft.
- Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
- Combine the roasted cauliflower with the sautéed onion and garlic in the pot. Pour in the vegetable broth and simmer.
- Simmer the soup for about 10 minutes.
- Blend the soup until smooth and creamy using an immersion blender.
- Return the blended soup to the pot and stir in the heavy cream. Heat through but avoid boiling.
- Taste and adjust the seasoning with additional salt, pepper, and smoked paprika if desired.
- Serve hot, garnished with fresh chives or parsley.
Nutrition
Serving1bowlCalories350kcalCarbohydrates30gProtein6gFat25gSaturated Fat15gPolyunsaturated Fat1gMonounsaturated Fat8gCholesterol60mgSodium500mgPotassium800mgFiber4gSugar6gVitamin A1000IUVitamin C80mgCalcium200mgIron2mg
Notes
Ensure cauliflower is cut into uniform florets and sauté onion until translucent before adding garlic to avoid bitterness.