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As the seasons change and the temperatures dip, there’s nothing quite like a warm bowl of soup to soothe the soul. One recipe that stands out for its creamy texture and rich flavors is Heavenly Creamy Roasted Cauliflower Soup. This dish not only tantalizes the taste buds but also serves as a celebration of one of nature's most versatile vegetables. Whether you’re looking for a quick weeknight dinner, a comforting dish to serve at gatherings, or a healthy option to enjoy during chilly days, this soup fits the bill perfectly.

Creamy Roasted Cauliflower Soup

Warm up with a bowl of Heavenly Creamy Roasted Cauliflower Soup, the ultimate comfort food for chilly days. This delicious recipe features roasted cauliflower that brings out a nutty sweetness, combined with a creamy base for a rich, satisfying texture. Packed with nutrients, cauliflower is a versatile vegetable that supports a healthy lifestyle. Easy to prepare, this soup is perfect for quick dinners or gatherings. Enjoy customizable toppings to elevate your experience!
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Ingredients
  

1 large head of cauliflower, chopped into florets

2 tablespoons olive oil

Salt and freshly ground black pepper, to taste

1 medium onion, diced

3 garlic cloves, minced

4 cups vegetable broth

1 teaspoon thyme (fresh or dried)

1/2 teaspoon smoked paprika

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

1 tablespoon lemon juice

Optional toppings: roasted pine nuts, chives, or croutons

Instructions
 

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

    Roast the Cauliflower: On a large baking sheet, toss the cauliflower florets with 1 tablespoon of olive oil, salt, and pepper. Spread them out in a single layer and roast for 25-30 minutes, or until golden brown and tender, turning halfway through.

      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 translucent. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

        Combine Ingredients: Once the cauliflower is roasted, add it to the pot with the sautéed onion and garlic. Pour in the vegetable broth, add the thyme and smoked paprika, and bring it to a gentle simmer. Let it cook for about 10 minutes to allow the flavors to meld.

          Blend the Soup: Using an immersion blender, carefully puree the soup until smooth. Alternatively, you can transfer the soup in batches to a countertop blender, blending until creamy.

            Stir in Coconut Milk: Once blended, return the soup to low heat and stir in the coconut milk. If you desire a thicker consistency, use less coconut milk. Adjust seasoning with salt, pepper, and add the lemon juice to brighten the flavors. Stir well and heat until warmed through.

              Serve: Ladle the soup into bowls and garnish with your choice of roasted pine nuts, chopped chives, or croutons for an added texture.

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