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- 1 large head of cauliflower, cut into bite-sized florets - 2 tablespoons extra virgin olive oil - 1 medium onion, finely chopped - 3 cloves of garlic, minced - 4 cups low-sodium vegetable broth - 1 cup coconut milk (or heavy cream for a non-vegan alternative) - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Sea salt and freshly ground black pepper to taste - Fresh chives or parsley, finely chopped, for garnish Gather these ingredients before starting. The cauliflower is the star, bringing a rich, nutty flavor when roasted. Olive oil adds depth, while onion and garlic build a fragrant base. The vegetable broth gives the soup body, while coconut milk or cream brings creaminess. Spices like cumin and paprika add warmth. Don't forget the fresh herbs for a bright finish! 1. Preheat your oven to 425°F (220°C). This helps roast the cauliflower evenly. 2. Cut the cauliflower into bite-sized florets. Place them on a large baking tray. 3. Drizzle the florets with two tablespoons of extra virgin olive oil. 4. Season with sea salt and freshly ground black pepper. Toss the florets well to coat them. 5. Spread the florets in a single layer. This ensures they roast properly. 6. Roast the cauliflower for 25-30 minutes. Flip them halfway for even browning. Look for a golden-brown color and fork-tender texture. 1. In a large pot, heat a splash of olive oil over medium heat. 2. Add a finely chopped medium onion. Sauté for about 5 minutes until it turns translucent. 3. Next, stir in three minced cloves of garlic, one teaspoon of ground cumin, and one teaspoon of smoked paprika. Cook for another 1-2 minutes. This step fills your kitchen with amazing smells. 1. Once the cauliflower is roasted, carefully add it to the pot with the onions and garlic. 2. Pour in four cups of low-sodium vegetable broth. Raise the heat and bring it to a simmer. 3. Let the mixture simmer for about 10 minutes. This allows all the flavors to blend. 4. Remove the pot from the heat. Use an immersion blender to purée the soup until it is smooth and creamy. If you don't have one, transfer the mixture in batches to a countertop blender. Let it cool slightly to avoid splatter. 5. Return the smooth soup to the pot. Stir in one cup of coconut milk or heavy cream. 6. Place the pot back on low heat. Taste the soup and adjust seasoning with sea salt and freshly cracked black pepper as needed. 7. Once heated through, ladle the soup into bowls. Garnish with fresh chives or parsley for a splash of color. To make your soup creamy, you can use coconut milk or heavy cream. Coconut milk gives a vegan option and a nice subtle sweetness. Heavy cream adds richness and a thicker texture. Choose what fits your taste! For smooth soup, I recommend using an immersion blender. It makes blending easy right in the pot. If you prefer a countertop blender, let the soup cool slightly to avoid splatter. Seasoning is key to great soup. Taste it as you go! If you want more depth, add a pinch of salt or pepper. You can also try adding a splash of lemon juice for brightness. Consider adding spices like nutmeg or chili powder. They can lift the flavor profile and bring warmth to your soup. Roasting cauliflower gives it a lovely caramelized flavor. Spread the florets in a single layer on the baking tray. This helps them roast evenly. Flip them halfway through to ensure all sides cook well. Look for a deep golden color on the florets. They should be fork-tender when done. This means they are perfect for blending into your creamy soup! {{image_4}} If you want a vegan soup, you can skip the coconut milk. Use almond milk or cashew cream instead. These milks add creaminess while keeping the soup light. You can also mix in some silken tofu for extra protein and smoothness. Another great option is to add nutritional yeast. It gives a cheesy flavor without any dairy. Just a couple of tablespoons will do. Stir it in while blending for a tasty twist. To make this soup even better, consider adding fresh herbs. Thyme and rosemary work well with cauliflower. Add them while sautéing the onion. This brings out their flavors and adds depth to the soup. You can also mix in other veggies. Carrots add sweetness, while potatoes make it heartier. Chop them up and roast them with the cauliflower. This is a fun way to change the taste and texture of your soup. This creamy roasted cauliflower soup pairs nicely with bread or a fresh salad. A crusty loaf or garlic bread complements the soup’s flavors perfectly. It makes for a satisfying meal. For garnishes, try something different than chives or parsley. Toasted seeds or nuts can add crunch. A drizzle of olive oil or balsamic glaze can enhance the look and flavor too. Get creative with your toppings to make each bowl special! After making the creamy roasted cauliflower soup, let it cool. Place it in an airtight container. This keeps the soup fresh and tasty. You can store it in the fridge for up to 3 days. If you want to enjoy it later, make sure it cools to room temperature first. To freeze the soup, pour it into freezer-safe containers or bags. Leave some space at the top for expansion. You can freeze the soup for up to 2 months. When you're ready to eat, take it out and thaw it overnight in the fridge. To reheat, pour the soup into a pot and heat it over low heat. Stir it often to make sure it heats evenly. You can also use a microwave. Just heat it in short bursts, stirring in between. Enjoy the creamy goodness! Yes, you can make this soup ahead of time. To store it, let the soup cool completely. Then, transfer it to an airtight container. In the fridge, it can last about 4-5 days. When you are ready to enjoy it, simply reheat it on the stove over low heat. Stir occasionally to warm it evenly. If the soup is too thick, add a splash of vegetable broth or water to loosen it. If you want to swap coconut milk, there are great options. Heavy cream works well for a creamy texture. For a dairy-free choice, try almond milk or soy milk. You can also use cashew cream for a rich flavor. Each option changes the taste slightly, so choose what fits your diet. Absolutely! Adding protein boosts the soup's nutrition. You can mix in canned white beans, chickpeas, or lentils. These will blend well with the flavors. If you prefer meat, shredded chicken or cooked sausage can add heartiness. Just stir it in when you blend the soup for a smooth finish. To spice up your soup, add red pepper flakes or cayenne pepper. Start with a small amount and stir it in. You can also include fresh jalapeños or diced chili peppers for more heat. If you like a smoky flavor, try smoked paprika. Adjust these to your taste for the perfect kick! In summary, this blog post walks you through making a creamy cauliflower soup. You learned about key ingredients like cauliflower, onion, and coconut milk. I shared step-by-step instructions, tips for perfecting the texture, and tasty variations. Finally, I covered storage and common questions. Whether you want a classic or a vegan twist, this soup fits all meals. Enjoy experimenting with flavors, and create a comforting dish everyone will love.

Creamy Roasted Cauliflower Soup

Dive into the delicious world of creamy roasted cauliflower soup! This easy recipe combines roasted cauliflower, aromatic spices, and creamy coconut milk for a warm and hearty dish perfect for any meal. In just 50 minutes, you can create a comforting bowl full of flavor that will impress your family and friends. Don't miss out on this cozy recipe—click through to explore how to make it today!
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Ingredients
  

1 large head of cauliflower, cut into bite-sized florets

2 tablespoons extra virgin olive oil

1 medium onion, finely chopped

3 cloves of garlic, minced

4 cups low-sodium vegetable broth

1 cup coconut milk (or heavy cream for a non-vegan alternative)

1 teaspoon ground cumin

1 teaspoon smoked paprika

Sea salt and freshly ground black pepper to taste

Fresh chives or parsley, finely chopped, for garnish

Instructions
 

Preheat your oven to 425°F (220°C) to prepare for roasting the cauliflower.

    On a large baking tray, place the cauliflower florets. Drizzle with the olive oil and season generously with sea salt and freshly ground black pepper. Toss well to coat all the florets evenly. Spread them out in a single layer to ensure they roast well.

      Roast the cauliflower in the preheated oven for 25-30 minutes, or until the florets are beautifully golden brown and fork-tender. Halfway through the roasting time, take the pan out and flip the florets to achieve even browning.

        In the meantime, heat a splash of olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent and soft, stirring occasionally.

          Stir in the minced garlic, ground cumin, and smoked paprika, cooking for an additional 1-2 minutes. This step will release the aromatic flavors, making your kitchen smell delightful!

            Once the cauliflower has finished roasting, carefully add it to the pot with the sautéed onions and garlic. Stir well to mix all the flavors together.

              Pour in the vegetable broth and raise the heat, bringing the mixture to a simmer. Allow it to simmer gently for about 10 minutes to blend the flavors.

                After simmering, remove the pot from the heat and use an immersion blender to purée the soup until it reaches a smooth and creamy consistency. If you don’t have an immersion blender, you can transfer the soup in batches to a countertop blender—just be sure to let it cool slightly first to avoid any splatter.

                  Return the smooth soup to the pot and stir in the coconut milk (or heavy cream). Place the pot back on low heat, stirring occasionally. Taste and adjust the seasoning with sea salt and freshly cracked black pepper as desired.

                    Once the soup is heated through, ladle it into bowls and garnish generously with fresh chives or parsley to add a vibrant touch.

                      Prep Time: 10 minutes | Total Time: 50 minutes | Servings: 4