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To create the perfect bowl of Heavenly Creamy Roasted Cauliflower Soup, it’s essential to understand the role of each ingredient and how they contribute to the overall flavor and texture of the dish.

Creamy Roasted Cauliflower Soup

Indulge in the cozy comfort of Heavenly Creamy Roasted Cauliflower Soup, a delightful blend of flavor and nutrition. This creamy soup features roasted cauliflower, garlic, and onion, creating a rich, satisfying dish that's both indulgent and healthy. Perfect for any dietary preference, simply swap heavy cream for coconut milk for a vegan option. Enjoy it as a starter or main course, and elevate it with fresh herbs and spices for a truly comforting experience.
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Ingredients
  

1 large head of cauliflower, separated into florets

2 tablespoons extra virgin olive oil

1 large onion, diced

3 cloves garlic, minced

4 cups vegetable broth

1 cup heavy cream or coconut milk (for a dairy-free alternative)

1 teaspoon dried or fresh thyme

1 teaspoon smoked paprika

Salt and freshly ground black pepper, to taste

1 tablespoon fresh lemon juice

Fresh chives or parsley, finely chopped, for garnish

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C). This high temperature will help the cauliflower achieve a beautifully caramelized exterior.

    Roast the Cauliflower: In a large mixing bowl, drizzle the cauliflower florets with olive oil, and season generously with salt and black pepper. Toss to coat evenly. Arrange the florets in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until the cauliflower is tender and golden brown, turning the florets halfway through for even color.

      Sauté the Aromatics: While the cauliflower is roasting, heat a large pot over medium heat. Add the diced onion and sauté until it becomes translucent and soft, approximately 5-7 minutes. Stir in the minced garlic and cook for an additional minute until aromatic, taking care not to let the garlic burn.

        Combine Ingredients: When the roasted cauliflower is ready, transfer it into the pot with the sautéed onions and garlic. Pour in the vegetable broth, followed by the thyme and smoked paprika. Stir well, then bring the mixture to a gentle simmer. Allow it to cook for about 10 minutes, letting the flavors meld together beautifully.

          Blend the Soup: Using an immersion blender, blend the soup until it reaches a silky smooth consistency. If you don’t have an immersion blender, carefully transfer the hot mixture in batches to a countertop blender, ensuring to vent the lid slightly to allow steam to escape.

            Incorporate Cream: Once blended, stir in the heavy cream (or coconut milk) along with the fresh lemon juice. Taste and adjust the seasoning with salt and black pepper as desired. Heat the soup gently to warm through, being careful not to allow it to boil.

              Serve and Garnish: Ladle the creamy roasted cauliflower soup into individual bowls and finish by sprinkling freshly chopped chives or parsley on top for a bright, refreshing touch.

                - Prep Time, Total Time, Servings: 15 minutes | 55 minutes | Serves 4