Easy Roasted Cauliflower Soup
Silky, cozy cauliflower soup with deep roasted flavor and a touch of cream. Simple ingredients, big comfort.
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Servings:
Ingredients
Main Ingredients
- 2 lb cauliflower florets
- 2.5 tbsp olive oil divided
- 1 tsp kosher salt plus more to taste
- 0.5 tsp ground black pepper
- 1 cup chopped yellow onion
- 1 tbsp unsalted butter optional
- 2 tsp minced garlic
- 0.5 tsp dried thyme
- 0.25 tsp smoked paprika
- 4 cup low-sodium vegetable broth
- 0.33 cup heavy cream
- 1 tbsp fresh lemon juice
- 2 tbsp chopped chives for serving
Instructions
Preparation Steps
- Heat oven to 425°F. Line a large baking sheet with parchment.
- Toss cauliflower with about half the oil, a pinch of salt, and pepper. Spread in an even layer.
- Roast until edges are deep golden and tender, 25–30 minutes, flipping once halfway.
- Warm remaining oil and the butter in a soup pot over medium heat.
- Soften onion for 5–6 minutes. Stir in garlic, thyme, and smoked paprika; cook 1 minute until fragrant.
- Pour in the broth and bring to a gentle simmer, scraping up any browned bits.
- Add roasted cauliflower. Simmer 8–10 minutes to meld flavors.
- Blend until smooth with an immersion blender. Thin with a splash of broth if you like.
- Stir in cream and lemon juice. Season with remaining salt and more pepper to taste.
- Ladle into bowls and finish with chives.
Notes
Make it dairy-free: swap the cream and butter for full-fat coconut milk and a bit more olive oil. For a flavor twist, add 1–2 tsp mild curry powder with the garlic. Leftovers keep 4 days in the fridge or freeze up to 2 months; rewarm gently and add a splash of broth if thick.
This recipe is an original creation inspired by classic Easy Roasted Cauliflower Soup flavors. All ingredient ratios and instructions are independently developed.