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In the realm of comfort food, few dishes evoke the same sense of warmth and satisfaction as a well-crafted homemade soup. Among the myriad of soup recipes, Velvety Roasted Cauliflower Soup stands out as a nourishing and flavorful option that beckons both culinary novices and seasoned chefs alike. This delightful soup not only warms the soul but also packs a nutritional punch, making it an ideal choice for any occasion—from busy weeknight dinners to leisurely weekend gatherings with friends and family.

Creamy Roasted Cauliflower Soup

Discover the creamy goodness of Velvety Roasted Cauliflower Soup, a perfect blend of nourishment and comfort. This easy-to-make soup showcases the versatility of cauliflower, rich in fiber and low in calories, making it a guilt-free indulgence. Roasted to perfection, the cauliflower pairs beautifully with sautéed onions, garlic, and aromatic spices, resulting in a warm dish that’s ideal for any occasion. Elevate your meal with crusty bread and fresh garnishes for a delightful dining experience.
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Ingredients
  

1 large head of cauliflower, cut into florets

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

4 cups vegetable broth

1 cup coconut milk (or heavy cream for a richer flavor)

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and black pepper, to taste

Fresh parsley, chopped (for garnish)

Croutons (optional, for garnish)

Instructions
 

Preheat your oven to 425°F (220°C).

    Place the cauliflower florets on a baking sheet and drizzle with 1 tablespoon of olive oil. Season with salt and pepper, then toss to coat evenly. Spread them out in a single layer and roast in the oven for about 25–30 minutes, or until golden brown and tender, flipping halfway through.

      While the cauliflower is roasting, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the diced onion and sauté for 5 minutes, until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.

        Add the roasted cauliflower to the pot with the onions and garlic. Stir in the vegetable broth, ground cumin, and smoked paprika, then bring the mixture to a simmer. Reduce heat to low and let it simmer for about 10 minutes to combine the flavors.

          Remove the pot from heat and, using an immersion blender, puree the soup until smooth. (Alternatively, you can carefully transfer the mixture to a regular blender in batches.)

            Return the smooth soup to low heat, and stir in the coconut milk. Let it heat through for an additional 5 minutes, adding more vegetable broth if it's too thick. Adjust seasoning with salt and black pepper as needed.

              Serve hot, garnished with fresh parsley and croutons for added texture and flavor.

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