Description
This creamy roasted cauliflower soup is warm, comforting, and full of flavor!
Ingredients
Scale
- 1 large head (about 2 pounds) cauliflower, 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
- Line a large sheet pan with parchment paper if you have it.
- Directly on the sheet pan, toss together the cauliflower, onion or leek, and optional garlic cloves with 3 tablespoons of olive oil until coated, then spread out the vegetables in a single layer. Roast until the edges of the florets are well-browned, about 30 minutes.
- Transfer the roasted vegetables to a large saucepan (if you used garlic, peel the cloves before adding them) and add the stock. Bring to a rolling boil over high heat, then turn off the heat.
- Use a hand blender to purée the soup until very smooth, or transfer the soup to a countertop blender and carefully blend. Taste and season with salt.
- Stir together the remaining 2 tablespoons of olive oil and smoked paprika in a small bowl. Serve the soup piping hot with a drizzle of the paprika oil.
Notes
- This soup can be stored in the fridge for up to 3 days.
- Reheat gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 200
- Sugar: 2g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg