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As the seasons change and cooler weather sets in, the allure of a warm, comforting bowl of soup grows stronger. One such recipe that perfectly embodies this comforting essence is the Heavenly Creamy Roasted Cauliflower Soup. This soup is not only creamy and indulgent but also packed with nutrition, making it an ideal choice for anyone seeking a satisfying meal. Whether enjoyed on a chilly evening or served as an elegant starter at a dinner party, this soup is sure to impress.

Creamy Roasted Cauliflower Soup

Warm up with the creamy goodness of Heavenly Creamy Roasted Cauliflower Soup, a perfect choice for chilly evenings or elegant gatherings. This nutritious and versatile recipe features roasted cauliflower, aromatic onions, and garlic, blended into a velvety soup that's both satisfying and delightful. Easily adaptable for vegan diets, you can customize it with coconut milk or heavy cream. Elevate your meal with aromatic herbs and enjoy a comforting bowl of this delicious soup any time of the year!
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Ingredients
  

1 large cauliflower head, cut into florets

2 tablespoons olive oil

Salt and pepper, to taste

1 medium onion, diced

3 cloves garlic, minced

4 cups vegetable broth

1 cup coconut milk (or heavy cream for a non-vegan option)

1 teaspoon thyme (fresh or dried)

1 teaspoon smoked paprika

1 tablespoon lemon juice

Fresh parsley, chopped (for garnish)

Optional: Croutons or toasted nuts for garnish

Instructions
 

Roast the Cauliflower: Preheat your oven to 425°F (220°C). Toss the cauliflower florets with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for about 25-30 minutes, or until golden brown and tender. Stir halfway through for even roasting.

    Sauté Aromatics: In a large pot over medium heat, add a splash of olive oil. Sauté the diced onion until soft and translucent, about 5-7 minutes. Add in the minced garlic and sauté for another minute 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 and bring the mixture to a boil. Reduce to a simmer and add the thyme and smoked paprika. Let it cook for an additional 10 minutes.

        Blend the Soup: Remove the pot from heat. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, you can carefully transfer batches of the soup to a traditional blender, blending until smooth.

          Add Creaminess: Return the blended soup to the pot (if using a blender) and stir in the coconut milk (or heavy cream). Simmer on low for an additional 5 minutes to heat through. Adjust seasoning with salt, pepper, and lemon juice as needed.

            Serve: Ladle the soup into bowls and garnish with freshly chopped parsley and optional croutons or toasted nuts for some crunch.

              Prep Time, Total Time, Servings: 15 mins | 1 hour | 4 servings