Roasted Cauliflower Soup
This Roasted Cauliflower Soup is a smooth, flavorful vegetable soup made with roasted cauliflower, onion, garlic, vegetable stock, and olive oil, finished with a smoky paprika drizzle for a comforting and elegant bowl.
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Servings: 4
Ingredients
- 1 large head cauliflower approximately 2 pounds, trimmed and cut into florets
- 1 large onion thinly sliced, or 1 leek, halved lengthwise, thoroughly cleaned, and sliced
- 4 large garlic cloves unpeeled (optional)
- 5 tablespoons olive oil divided
- 4 cups vegetable stock
- Salt to taste
- 2 teaspoons smoked paprika
Instructions
Preheat the Oven
- Preheat the oven to 425°F (220°C). If desired, line a large sheet pan with parchment paper to facilitate easier cleanup.
Roast the Vegetables
- Place the cauliflower florets, sliced onion or leek, and optional garlic cloves directly on the prepared sheet pan. Drizzle the vegetables with 3 tablespoons of olive oil and toss until evenly coated.
- Spread the vegetables into a single layer to ensure proper roasting. Roast in the preheated oven for approximately 30 minutes, or until the cauliflower florets develop well-browned edges and the vegetables are tender.
Combine with the Stock
- Transfer the roasted vegetables to a large saucepan. If garlic cloves were roasted, remove and discard the skins before adding the softened garlic to the pot.
- Pour the vegetable stock into the saucepan and bring the mixture to a rolling boil over high heat. Once boiling, immediately turn off the heat.
Purée the Soup
- Using an immersion blender, purée the soup directly in the pot until the mixture becomes smooth and creamy.
- Alternatively, transfer the soup in batches to a countertop blender and blend carefully until smooth.
- Taste the soup and season with salt as needed.
Finish and Serve
- In a small bowl, combine the remaining 2 tablespoons olive oil with the smoked paprika, stirring until well blended.
- Ladle the hot Roasted Cauliflower Soup into serving bowls and drizzle the paprika oil over the surface of the soup before serving.
- Serve immediately while hot.
Notes
This Roasted Cauliflower Soup is naturally gluten-free, provided that the vegetable stock used is certified gluten-free. Some commercially prepared broths may contain additives or flavorings that include gluten.
Always verify the ingredient label on the vegetable stock before using it in the recipe. Otherwise, no substitutions are necessary.