Description
This Roasted Cauliflower Soup is the perfect balance of creamy, rich, and hearty flavors. By roasting the cauliflower, onion, and garlic, you bring out deep caramelized notes that pair beautifully with the smoky paprika oil drizzle. This soup is comforting, nutritious, and ideal for a cozy dinner or as a starter for an elegant meal.
Ingredients
Scale
- 1 large head cauliflower (about 2 pounds), trimmed and cut into florets
- 1 large onion, thinly sliced (or 1 leek, halved lengthwise, well cleaned, and sliced)
- 4 large unpeeled garlic cloves (optional)
- 5 tablespoons olive oil, divided
- 4 cups vegetable stock
- Salt, to taste
- 2 teaspoons smoked paprika
Instructions
- Preheat the Oven:
Preheat your oven to 425°F. Line a large baking sheet with parchment paper for easy cleanup. - Prepare the Vegetables:
Toss the cauliflower florets, sliced onion (or leek), and optional garlic cloves with 3 tablespoons of olive oil directly on the baking sheet. Spread the vegetables out in a single layer to ensure even roasting. - Roast the Vegetables:
Roast in the oven for about 30 minutes, or until the cauliflower edges are golden brown and caramelized. If using garlic, let it cool slightly, then peel the cloves. - Blend the Soup:
Transfer the roasted vegetables to a large saucepan. Add the vegetable stock and bring to a rolling boil over high heat. Turn off the heat and use a hand blender to purée the soup until smooth. Alternatively, carefully blend the soup in batches using a countertop blender. - Season the Soup:
Taste and adjust the seasoning with salt as needed. - Make the Paprika Oil:
In a small bowl, mix the remaining 2 tablespoons of olive oil with smoked paprika until well combined. - Serve:
Ladle the soup into bowls and drizzle with the smoked paprika oil. Serve immediately with crusty bread or crackers.
Notes
- Customization: For a thicker soup, reduce the amount of vegetable stock. For a creamier texture, add a splash of coconut milk or cashew cream before blending.
- Make-Ahead: This soup can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months.
- Blending Tips: Be cautious when blending hot liquids. If using a countertop blender, allow the soup to cool slightly and don’t overfill the blender.
- Optional Toppings: Fresh parsley, toasted seeds, or a dollop of yogurt can enhance the presentation and flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: Mediterranean