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To achieve the rich, nutty flavor that defines our creamy roasted cauliflower soup, roasting the cauliflower is essential. Begin by preheating your oven to 425°F (220°C). This high temperature allows the cauliflower to caramelize beautifully, enhancing its natural sweetness.

Creamy Roasted Cauliflower Soup

Warm up this winter with a bowl of Heavenly Creamy Roasted Cauliflower Soup, the perfect comfort food! This nutritious soup highlights the versatility of cauliflower, transforming it into a creamy, flavorful dish that’s both satisfying and wholesome. With simple ingredients like roasted cauliflower, sautéed onions, and creamy coconut milk, this soup is easy to make and packed with vitamins. Ideal for chilly evenings, it’s sure to become a favorite in your cold-weather cooking repertoire. Enjoy the rich flavors and nutritional benefits while creating warm memories with loved ones around the table.
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Ingredients
  

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

2 tablespoons olive oil, divided

Salt and freshly ground black pepper, to taste

1 medium onion, finely diced

3 garlic cloves, minced

4 cups vegetable broth

1 teaspoon thyme (either fresh or dried)

1/2 teaspoon smoked paprika

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

1 tablespoon lemon juice

Optional toppings: roasted pine nuts, fresh chives, or crispy croutons

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C).

    Roast the Cauliflower: On a large baking sheet, drizzle 1 tablespoon of olive oil over the cauliflower florets. Season with salt and freshly ground black pepper. Toss to coat evenly, then spread the florets out in a single layer. Roast in the oven for 25-30 minutes, or until they are golden brown and tender, flipping them halfway through for even cooking.

      Sauté the Aromatics: In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and sauté for about 5-7 minutes, until it becomes soft and translucent. Stir in the minced garlic and cook for an additional 1-2 minutes, or until fragrant.

        Combine Ingredients: Once the cauliflower is done roasting, add it to the pot with the sautéed onion and garlic. Pour in the vegetable broth, and stir in the thyme and smoked paprika. Bring the mixture to a gentle simmer and let it cook for approximately 10 minutes, allowing the flavors to meld beautifully.

          Blend the Soup: Using an immersion blender, purée the soup until velvety smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender and blend until creamy.

            Stir in Coconut Milk: Return the blended soup to low heat and incorporate the coconut milk. For a thicker soup, adjust the amount of coconut milk used. Taste and season with additional salt and pepper as needed, then add the lemon juice to brighten the overall flavors. Stir well and heat until warmed through.

              Serve: Ladle the luscious soup into bowls. For added texture and flavor, garnish with a sprinkle of roasted pine nuts, chopped fresh chives, or crunchy croutons.

                Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4 servings