Roasted Cauliflower Soup
This Roasted Cauliflower and Garlic Soup comes together all in one big pot and is filled with so many delicious roasted veggies! It's hearty and satisfying!
Servings: 6 servings
Ingredients
- 1 large head cauliflower about 2 pounds, cut into bite sized pieces
- 1 head garlic
- 2 ½ tablespoons extra virgin olive oil divided
- 2 small carrots chopped
- 2 stalks celery chopped
- 1 small yellow onion diced
- 1 teaspoon smoked paprika
- 4 cups vegetable broth
- 2 cups milk of choice I used 2%
- Optional: 1 tablespoon fresh lemon juice
- Salt and pepper to taste
Instructions
- Pre-heat the oven to 400° F. Prepare a large baking sheet for the cauliflower.
- Cut the top off of the garlic, so that the tops of the cloves are exposed. Drizzle with 1 teaspoon of olive oil and wrap the head in foil. Place the foil directly into the oven or place it on a baking tray and put in the oven. Roast for 55-65 minutes or until very soft and browned on the top. Let cool to the touch (I suggest putting it in the fridge to cool it faster).1 head garlic, 2 ½ tablespoons extra virgin olive oil
- Meanwhile, place your cauliflower florets onto the baking sheet and toss with 1 tablespoon of olive oil + salt and pepper. Spread the florets evenly on the baking sheet and roast for 30 minutes, flipping halfway.1 large head cauliflower, 2 ½ tablespoons extra virgin olive oil, Salt and pepper to taste
- After tossing the cauliflower halfway through, start on the soup. Heat the remaining olive oil in a large pot over medium heat. Once hot, add in the onions and saute for 5 minutes. Add in the carrots and celery and cook for 3 more minutes. Add in the paprika and some salt.2 ½ tablespoons extra virgin olive oil, 2 small carrots, 2 stalks celery, 1 small yellow onion, 1 teaspoon smoked paprika
- Add in the veggie broth and bring to a simmer. Add in the roasted cauliflower as well as the roasted garlic cloves (once cool enough to touch, squeeze the garlic out of the peel with your hands. You can use a butter knife to help the ones that get stuck).4 cups vegetable broth
- Return the pot to a simmer and cook for 10 minutes, stirring a few times. Remove from the heat.
- Add in the milk. Using an immersion blender or by carefully transferring the soup to a blender, blend the soup until it’s creamy and smooth. Return to the pot over medium heat and add in the lemon juice if using. Cook for 2 more minutes and enjoy!2 cups milk of choice, Optional: 1 tablespoon fresh lemon juice
Notes
Store leftover roasted cauliflower soup in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 3 months. You can reheat it gently on the stovetop or covered in the microwave. When reheating, stir in a bit of broth or milk if it’s too thick.
Nutrition
Calories: 163kcal | Carbohydrates: 17g | Protein: 6g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 10mg | Sodium: 714mg | Potassium: 641mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3421IU | Vitamin C: 71mg | Calcium: 149mg | Iron: 1mg
