Delicious and Creamy Roasted Cauliflower Soup

This creamy and flavorful roasted cauliflower soup is the perfect comfort food for a chilly day. The roasted cauliflower adds a nutty and caramelized flavor to the soup, while the blend of herbs and spices gives it a unique taste. With minimal ingredients and simple steps, this soup is easy to make and will satisfy your taste buds with every spoonful. Whether you're a cauliflower lover or not, this soup is sure to become a family favorite.

Ingredients

• Cauliflower - 1 large head
• Olive oil - 2 tablespoons
• Onion - 1, chopped
• Garlic - 3 cloves, minced
• Vegetable broth - 4 cups
• Heavy cream - 1 cup
• Salt - 1 teaspoon
• Black pepper - ½ teaspoon
• Dried thyme - 1 teaspoon
• Smoked paprika - 1 teaspoon
• Fresh parsley - for garnish

Directions

1. Preheat your oven to 425°F (220°C).
2. Cut the cauliflower into florets, discarding the tough stem. Place the florets on a baking sheet lined with parchment paper.
3. Drizzle the cauliflower with 1 tablespoon of olive oil and sprinkle with salt and black pepper. Toss to coat evenly.
4. Roast the cauliflower in the preheated oven for 25-30 minutes, or until golden brown and tender. Remove from the oven and set aside.
5. In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and garlic. Sauté until the onion is translucent and aromatic, about 5 minutes.
6. Add the roasted cauliflower to the pot and stir to combine with the onion and garlic mixture.
7. Pour in the vegetable broth, heavy cream, salt, black pepper, dried thyme, and smoked paprika. Bring the mixture to a boil.
8. Reduce the heat to low and let the soup simmer for 10 minutes to allow the flavors to meld together.
9. Using an immersion blender or regular blender, purée the soup until smooth and creamy.
10. Return the soup to the pot and heat it over low heat for another 5 minutes, stirring occasionally.
11. Serve the roasted cauliflower soup in bowls, garnished with fresh parsley leaves. Enjoy hot!

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