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Cream of Cauliflower Soup

Velvety Cream of Cauliflower Soup
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This Cream of Cauliflower Soup is luxuriously smooth, deeply flavorful, and easy to make. Roasted cauliflower blended with cream, garlic, and broth creates a cozy, comforting bowl finished with chili oil and crispy florets for texture.

Ingredients

Scale
  • 1 large head cauliflower, cut into florets
  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 2 tbsp butter
  • Salt, to taste
  • Black pepper, to taste
  • 1/2 tsp smoked paprika (optional)
  • Chili oil, for drizzling
  • Chopped chives or parsley, for garnish
  • Reserved roasted cauliflower florets, for topping

Instructions

  1. Preheat oven to 220°C (425°F). Line a baking sheet with parchment paper.
  2. Toss cauliflower florets with 1 tbsp olive oil, salt, and pepper. Roast for 25 minutes until golden. Reserve some for garnish.
  3. In a large pot, heat 1 tbsp olive oil and butter. Sauté diced onion for 5 minutes until soft. Add garlic and cook 1 more minute.
  4. Add roasted cauliflower (except reserved), vegetable broth, and smoked paprika. Simmer 10–15 minutes.
  5. Blend until smooth using a blender or immersion blender. Return to pot and stir in cream. Simmer gently for 5 minutes. Season to taste.
  6. Ladle into bowls. Swirl in cream, drizzle chili oil, and top with reserved roasted florets and herbs.

Notes

  • Roasting the cauliflower brings out sweetness and depth.
  • Use coconut cream for a dairy-free version.
  • A splash of lemon juice can brighten the flavor.

Find it online: https://dishmio.com/cream-of-cauliflower-soup/