15 Easy Roasted Cauliflower Soup Recipes for Cozy Meals

Roasted cauliflower soup is creamy, comforting, and packed with flavor.

Roasting the cauliflower brings out a natural sweetness and adds depth to any soup.

From rich and velvety bowls to light and herby blends, cauliflower is versatile and nutritious.

These soups can be vegan, dairy-free, or enhanced with spices and toppings for extra taste.

If you love easy, healthy, and warming meals, roasted cauliflower soups are a must-try.

Here are 15 roasted cauliflower soup recipes to inspire your next cozy, delicious meal.

15 Easy Roasted Cauliflower Soup Recipes for Cozy Meals

Roasted cauliflower soup proves that healthy meals can be full of flavor and texture.

Each recipe in this list allows for creativity with spices, herbs, and additional vegetables.

Soups can be smooth and creamy, chunky, or lightly seasoned to suit your preference.

Perfect for weeknight dinners, meal prep, or warming lunches, cauliflower soup is simple yet satisfying.

Try one recipe at a time and enjoy the comforting, wholesome goodness.

With roasted cauliflower as your base, endless soup variations are possible.

Roasted Cauliflower and Garlic Soup

A creamy, flavorful soup highlighting the natural sweetness of roasted cauliflower enhanced with roasted garlic.

The roasting process caramelizes the cauliflower, creating deep, nutty flavors.

It is smooth, comforting, and perfect for chilly evenings.

Warm, satisfying, and aromatic.

Ingredients:

• 1 large head cauliflower, cut into florets
• 1 whole head garlic
• 3 tbsp olive oil
• 1 onion, chopped
• 4 cups vegetable broth
• ½ tsp dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

• Preheat the oven to 400°F so the cauliflower and garlic roast evenly.
• Cut the top off the garlic head and drizzle with 1 tsp olive oil.
• Wrap the garlic in foil and place on a baking sheet.
• Toss cauliflower florets with olive oil, salt, and pepper until fully coated.
• Spread the cauliflower on the same baking sheet, ensuring a single layer to prevent steaming.
• Roast for 25–30 minutes, flipping halfway through, until golden and caramelized.
• In a large pot, sauté chopped onion over medium heat until translucent and soft.
• Squeeze roasted garlic cloves from the head and add them to the pot with onions.
• Transfer roasted cauliflower to the pot and pour in vegetable broth, stirring gently to combine.
• Sprinkle thyme, adjust salt and pepper, and bring the mixture to a gentle boil.
• Reduce heat and simmer for 10 minutes to allow flavors to meld.
• Blend the soup with an immersion blender until smooth and creamy.
• Serve hot, garnished with fresh parsley.

The soup is creamy, nutty, and rich in roasted flavors.

The roasted garlic adds depth without overpowering the natural sweetness.

It is low-carb, comforting, and perfect for any season.

Smooth, aromatic, and satisfying.

Curried Roasted Cauliflower Soup

A warming, spiced soup featuring roasted cauliflower and mild curry spices.

The roasted vegetables add natural sweetness that balances the aromatic spices.

It is rich, flavorful, and low in carbohydrates.

Comforting, spicy, and aromatic.

Ingredients:

• 1 large head cauliflower, cut into florets
• 1 onion, chopped
• 3 garlic cloves, minced
• 3 tbsp olive oil
• 1 tsp curry powder
• 4 cups vegetable broth
• ½ tsp ground cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

• Preheat the oven to 400°F so the cauliflower roasts evenly and develops natural caramelization.
• Toss cauliflower florets with 2 tbsp olive oil, salt, and pepper until fully coated.
• Spread the florets in a single layer on a baking sheet.
• Roast for 25–30 minutes, flipping halfway through, until golden and tender.
• In a large pot, heat 1 tbsp olive oil over medium heat and sauté chopped onion until soft and translucent.
• Add minced garlic, curry powder, and cumin, stirring for 1–2 minutes until fragrant without burning.
• Transfer roasted cauliflower to the pot and pour in vegetable broth, stirring gently.
• Bring to a gentle boil, then reduce heat and simmer for 10 minutes so flavors meld.
• Blend the soup with an immersion blender until smooth and creamy.
• Adjust seasoning with salt and pepper, then serve hot garnished with fresh cilantro.

The soup is aromatic, flavorful, and lightly spiced.

The roasted cauliflower enhances sweetness while the curry adds warmth.

It is hearty, low-carb, and perfect for lunch or dinner.

Rich, smooth, and satisfying.

Roasted Cauliflower and Cheddar Soup

A creamy, indulgent low-carb soup combining roasted cauliflower with sharp cheddar cheese.

The roasting brings out a nutty sweetness that complements the cheese perfectly.

It is rich, smooth, and comforting.

Cheesy, flavorful, and satisfying.

Ingredients:

• 1 large head cauliflower, cut into florets
• 1 onion, chopped
• 3 garlic cloves, minced
• 3 tbsp olive oil
• 4 cups vegetable broth
• 1 cup shredded cheddar cheese
• ½ tsp smoked paprika
• Salt and pepper to taste
• Fresh chives for garnish

Instructions:

• Preheat the oven to 400°F to roast the cauliflower evenly.
• Toss cauliflower florets with olive oil, salt, and pepper until fully coated.
• Spread the florets on a baking sheet in a single layer for even roasting.
• Roast for 25–30 minutes, flipping halfway through, until golden and caramelized.
• In a large pot, sauté chopped onion over medium heat until soft and translucent.
• Add minced garlic and smoked paprika, cooking for 1–2 minutes until fragrant.
• Transfer roasted cauliflower to the pot and pour in vegetable broth, stirring gently.
• Bring the mixture to a gentle boil, then reduce heat and simmer for 10 minutes to blend flavors.
• Blend the soup with an immersion blender until smooth and creamy.
• Stir in shredded cheddar until fully melted and incorporated.
• Serve hot, garnished with chopped fresh chives.

The soup is rich, cheesy, and deeply flavorful.

The roasted cauliflower adds sweetness and nutty depth.

It is comforting, indulgent, and perfect for a low-carb dinner.

Smooth, savory, and satisfying.

Roasted Cauliflower and Leek Soup

A delicate, low-carb soup blending roasted cauliflower with tender leeks for a subtly sweet, earthy flavor.

The roasting process adds nuttiness while the leeks provide a gentle aromatic base.

It is silky, comforting, and elegant.

Light, flavorful, and aromatic.

Ingredients:

• 1 large head cauliflower, cut into florets
• 2 leeks, cleaned and sliced
• 3 garlic cloves, minced
• 3 tbsp olive oil
• 4 cups vegetable broth
• ½ tsp dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

• Preheat the oven to 400°F so the cauliflower roasts evenly and develops caramelized edges.
• Toss cauliflower florets with olive oil, salt, and pepper until fully coated.
• Spread on a baking sheet in a single layer for even roasting.
• Roast for 25–30 minutes, flipping halfway through, until golden and tender.
• In a large pot, sauté sliced leeks over medium heat until soft and fragrant.
• Add minced garlic and thyme, cooking for 1–2 minutes until aromatic.
• Transfer roasted cauliflower to the pot and pour in vegetable broth, stirring gently.
• Bring to a gentle boil, then reduce heat and simmer for 10 minutes to allow flavors to meld.
• Blend the soup with an immersion blender until smooth and creamy.
• Adjust seasoning with salt and pepper, then serve hot garnished with fresh parsley.

The soup is smooth, delicate, and subtly sweet.

The roasted cauliflower adds depth while leeks provide gentle aromatic flavor.

It is comforting, low-carb, and elegant enough for any meal.

Silky, flavorful, and satisfying.

Roasted Cauliflower and Coconut Curry Soup

A creamy, fragrant soup combining roasted cauliflower with coconut milk and curry spices.

The coconut milk adds richness while roasting enhances natural sweetness.

It is warming, exotic, and low-carb.

Aromatic, creamy, and comforting.

Ingredients:

• 1 large head cauliflower, cut into florets
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tsp curry powder
• 3 tbsp olive oil
• 4 cups vegetable broth
• 1 cup coconut milk
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

• Preheat the oven to 400°F so the cauliflower roasts evenly and develops caramelized edges.
• Toss cauliflower florets with olive oil, salt, and pepper until fully coated.
• Spread on a baking sheet in a single layer to ensure even roasting.
• Roast for 25–30 minutes, flipping halfway through, until golden and tender.
• In a large pot, sauté chopped onion over medium heat until soft and translucent.
• Add minced garlic, grated ginger, and curry powder, cooking 1–2 minutes until fragrant.
• Transfer roasted cauliflower to the pot and pour in vegetable broth, stirring gently to combine.
• Bring to a gentle boil, then reduce heat and simmer for 10 minutes to blend flavors.
• Blend the soup with an immersion blender until smooth and creamy.
• Stir in coconut milk and adjust seasoning with salt and pepper.
• Serve hot, garnished with fresh cilantro.

The soup is creamy, aromatic, and lightly spiced.

The roasted cauliflower and coconut milk create depth and richness.

It is exotic, comforting, and perfect for a low-carb meal.

Smooth, warming, and satisfying

Harissa Roasted Cauliflower Soup

A bold, spicy soup with roasted cauliflower and fragrant harissa paste.

The roasting enhances natural sweetness while harissa adds warmth and depth.

It is creamy, comforting, and full of Mediterranean-inspired flavor.

Spicy, aromatic, and satisfying.

Ingredients:

• 1 large head cauliflower, cut into florets
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 tbsp harissa paste
• 3 tbsp olive oil
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish

Instructions:

• Preheat the oven to 400°F so the cauliflower roasts evenly and develops golden edges.
• Toss cauliflower florets with 2 tbsp olive oil, salt, and pepper until fully coated.
• Spread the florets on a baking sheet in a single layer to prevent steaming.
• Roast for 25–30 minutes, flipping halfway through, until tender and caramelized.
• In a large pot, heat 1 tbsp olive oil over medium heat and sauté onions until soft and translucent.
• Add minced garlic and harissa paste, cooking 1–2 minutes until fragrant without burning.
• Transfer roasted cauliflower to the pot and pour in vegetable broth, stirring gently to combine.
• Bring to a gentle boil, then reduce heat and simmer for 10 minutes to meld flavors.
• Blend the soup with an immersion blender until smooth and creamy.
• Adjust seasoning with salt and pepper, then serve hot garnished with fresh cilantro or parsley.

The soup is creamy, smoky, and slightly spicy.

The roasted cauliflower balances the heat with natural sweetness.

It is perfect for low-carb meals with a bold, vibrant flavor.

Warm, satisfying, and aromatic.

Roasted Cauliflower and White Bean Soup

A hearty, protein-packed soup combining roasted cauliflower with creamy white beans.

The roasting adds depth, while beans provide richness and texture.

It is smooth, comforting, and low-carb friendly.

Nutritious, hearty, and flavorful.

Ingredients:

• 1 large head cauliflower, cut into florets
• 1 can white beans, drained and rinsed
• 1 onion, chopped
• 3 garlic cloves, minced
• 3 tbsp olive oil
• 4 cups vegetable broth
• ½ tsp dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

• Preheat the oven to 400°F so the cauliflower roasts evenly and caramelizes naturally.
• Toss cauliflower florets with olive oil, salt, and pepper until fully coated.
• Spread on a baking sheet in a single layer to ensure even roasting.
• Roast for 25–30 minutes, flipping halfway through, until golden and tender.
• In a large pot, sauté chopped onion over medium heat until soft and translucent.
• Add minced garlic and dried thyme, cooking 1–2 minutes until fragrant.
• Transfer roasted cauliflower and white beans to the pot and pour in vegetable broth, stirring gently.
• Bring to a gentle boil, then reduce heat and simmer for 10 minutes to blend flavors.
• Blend with an immersion blender until smooth and creamy, leaving some bean texture if desired.
• Adjust seasoning with salt and pepper, and serve hot, garnished with fresh parsley.

The soup is creamy, nutty, and slightly sweet.

The white beans add richness and protein without overpowering the cauliflower.

It is low-carb, filling, and perfect for lunch or dinner.

Hearty, smooth, and satisfying.

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Roasted Cauliflower and Parmesan Bisque

A rich, low-carb bisque featuring roasted cauliflower and nutty Parmesan cheese.

The roasting enhances natural sweetness while cheese adds creamy depth.

It is elegant, comforting, and perfect for dinner parties.

Savory, smooth, and indulgent.

Ingredients:

• 1 large head cauliflower, cut into florets
• 1 onion, chopped
• 3 garlic cloves, minced
• 3 tbsp olive oil
• 4 cups vegetable broth
• ½ cup grated Parmesan cheese
• ½ tsp smoked paprika
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

• Preheat the oven to 400°F so the cauliflower roasts evenly and develops caramelized edges.
• Toss cauliflower florets with olive oil, salt, and pepper until fully coated.
• Spread on a baking sheet in a single layer to roast evenly.
• Roast for 25–30 minutes, flipping halfway through, until golden and tender.
• In a large pot, sauté chopped onion over medium heat until soft and translucent.
• Add minced garlic and smoked paprika, cooking for 1–2 minutes until fragrant.
• Transfer roasted cauliflower to the pot and pour in vegetable broth, stirring gently to combine.
• Bring to a gentle boil, then reduce heat and simmer for 10 minutes to allow flavors to meld.
• Blend the soup with an immersion blender until smooth and creamy.
• Stir in grated Parmesan and adjust seasoning with salt and pepper.
• Serve hot, garnished with fresh thyme.

The bisque is creamy, cheesy, and deeply flavorful.

The roasted cauliflower adds nutty sweetness and complexity.

It is low-carb, luxurious, and perfect for special meals.

Smooth, indulgent, and satisfying.

Roasted Cauliflower and Coconut Lemongrass Soup

A tropical, fragrant soup with roasted cauliflower, coconut milk, and lemongrass.

The coconut adds richness while lemongrass adds bright, fresh flavor.

It is light, aromatic, and comforting.

Refreshing, creamy, and flavorful.

Ingredients:

• 1 large head cauliflower, cut into florets
• 1 stalk lemongrass, bruised and chopped
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 3 tbsp olive oil
• 4 cups vegetable broth
• 1 cup coconut milk
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

• Preheat the oven to 400°F so the cauliflower roasts evenly and develops caramelized edges.
• Toss cauliflower florets with olive oil, salt, and pepper until fully coated.
• Spread on a baking sheet in a single layer to roast evenly.
• Roast for 25–30 minutes, flipping halfway through, until golden and tender.
• In a large pot, sauté chopped onion over medium heat until soft and translucent.
• Add minced garlic, grated ginger, and chopped lemongrass, cooking 2–3 minutes until aromatic.
• Transfer roasted cauliflower to the pot and pour in vegetable broth, stirring gently to combine.
• Bring to a gentle boil, then reduce heat and simmer for 10–12 minutes to blend flavors.
• Blend the soup with an immersion blender until smooth and creamy.
• Stir in coconut milk and adjust seasoning with salt and pepper.
• Serve hot, garnished with fresh cilantro.

The soup is aromatic, creamy, and slightly exotic.

The roasted cauliflower adds depth while lemongrass and coconut lift flavors.

It is low-carb, comforting, and perfect for cozy meals.

Fragrant, smooth, and satisfying.

Smoky Roasted Cauliflower Soup with Paprika

A smoky, flavorful soup with roasted cauliflower and smoked paprika.

The roasting brings caramelized sweetness while paprika adds warm, smoky depth.

It is creamy, bold, and low-carb.

Smoky, savory, and comforting.

Ingredients:

• 1 large head cauliflower, cut into florets
• 1 onion, chopped
• 3 garlic cloves, minced
• 3 tbsp olive oil
• 4 cups vegetable broth
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

• Preheat the oven to 400°F so the cauliflower roasts evenly and develops golden, caramelized edges.
• Toss cauliflower florets with olive oil, salt, and pepper until fully coated.
• Spread on a baking sheet in a single layer to ensure even roasting.
• Roast for 25–30 minutes, flipping halfway through, until tender and caramelized.
• In a large pot, sauté chopped onion over medium heat until soft and translucent.
• Add minced garlic and smoked paprika, cooking 1–2 minutes until aromatic.
• Transfer roasted cauliflower to the pot and pour in vegetable broth, stirring gently.
• Bring to a gentle boil, then reduce heat and simmer for 10 minutes to meld flavors.
• Blend the soup with an immersion blender until smooth and creamy.
• Adjust seasoning with salt and pepper, and serve hot garnished with fresh parsley.

The soup is smoky, creamy, and flavorful.

The roasted cauliflower adds sweetness and richness to the bold paprika notes.

It is low-carb, comforting, and perfect for winter meals.

Smooth, aromatic, and satisfying

Moroccan-Spiced Roasted Cauliflower Soup

A vibrant soup with roasted cauliflower, warm Moroccan spices, and a hint of citrus.

The roasting brings out the cauliflower’s natural sweetness while cumin and coriander add depth.

It is rich, aromatic, and low-carb.

Exotic, warm, and satisfying.

Ingredients:

• 1 large head cauliflower, cut into florets
• 1 onion, chopped
• 3 garlic cloves, minced
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp cinnamon
• ½ tsp paprika
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish
• Juice of ½ lemon

Instructions:

• Preheat the oven to 400°F so the cauliflower roasts evenly and develops golden caramelized edges.
• Toss the cauliflower florets with olive oil, salt, and pepper until fully coated.
• Spread the florets on a baking sheet in a single layer to ensure even roasting.
• Roast for 25–30 minutes, flipping halfway through, until tender and slightly golden.
• In a large pot, sauté chopped onion over medium heat until soft and translucent.
• Add minced garlic, cumin, coriander, cinnamon, and paprika, stirring constantly for 1–2 minutes until aromatic.
• Transfer roasted cauliflower to the pot and pour in vegetable broth, stirring gently to combine.
• Bring the mixture to a gentle boil, then reduce heat and simmer for 10 minutes to allow the flavors to meld.
• Blend the soup with an immersion blender until smooth and creamy, ensuring all spices are fully incorporated.
• Stir in fresh lemon juice and adjust seasoning with salt and pepper.
• Serve hot, garnished with chopped cilantro for freshness.

The soup is aromatic, warm, and flavorful.

The roasted cauliflower adds sweetness that balances the spices.

It is low-carb, comforting, and perfect for a winter meal.

Exotic, rich, and satisfying.

Thai Coconut Roasted Cauliflower Soup

A creamy, aromatic soup blending roasted cauliflower with coconut milk and Thai flavors.

Lemongrass, ginger, and lime create bright, exotic notes.

It is light, refreshing, and low-carb.

Fragrant, smooth, and comforting.

Ingredients:

• 1 large head cauliflower, cut into florets
• 1 stalk lemongrass, bruised and chopped
• 1 tbsp fresh ginger, grated
• 3 garlic cloves, minced
• 3 tbsp olive oil
• 1 onion, chopped
• 4 cups vegetable broth
• 1 cup coconut milk
• 1 tbsp lime juice
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

• Preheat the oven to 400°F so the cauliflower roasts evenly and develops caramelized edges.
• Toss cauliflower florets with olive oil, salt, and pepper until fully coated.
• Spread on a baking sheet in a single layer to ensure even roasting.
• Roast for 25–30 minutes, flipping halfway through, until tender and lightly golden.
• In a large pot, sauté chopped onion over medium heat until soft and translucent.
• Add minced garlic, grated ginger, and lemongrass, cooking 2–3 minutes until fragrant and aromatic.
• Transfer roasted cauliflower to the pot and pour in vegetable broth, stirring gently to combine.
• Bring to a gentle boil, then reduce heat and simmer for 10 minutes so the flavors meld.
• Blend the soup with an immersion blender until smooth and creamy.
• Stir in coconut milk and lime juice, adjusting salt and pepper to taste.
• Serve hot, garnished with fresh cilantro leaves.

The soup is creamy, bright, and lightly exotic.

The roasted cauliflower adds natural sweetness and depth.

It is low-carb, comforting, and perfect for a quick lunch or dinner.

Smooth, fragrant, and satisfying.

Italian Roasted Cauliflower Soup with Basil

A rustic soup featuring roasted cauliflower, garlic, and fresh basil.

Parmesan adds subtle richness, while roasted cauliflower enhances sweetness.

It is smooth, comforting, and low-carb.

Savory, fresh, and satisfying.

Ingredients:

• 1 large head cauliflower, cut into florets
• 1 onion, chopped
• 3 garlic cloves, minced
• 3 tbsp olive oil
• 4 cups vegetable broth
• ½ cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

• Preheat the oven to 400°F to allow the cauliflower to roast evenly and caramelize.
• Toss cauliflower florets with olive oil, salt, and pepper until fully coated.
• Spread on a baking sheet in a single layer to prevent steaming.
• Roast for 25–30 minutes, flipping halfway through, until golden and tender.
• In a large pot, sauté chopped onion over medium heat until soft and translucent.
• Add minced garlic and cook for 1–2 minutes until fragrant, ensuring it does not burn.
• Transfer roasted cauliflower to the pot and pour in vegetable broth, stirring gently.
• Bring to a gentle boil, then reduce heat and simmer for 10 minutes to blend flavors.
• Blend the soup with an immersion blender until smooth and creamy.
• Stir in Parmesan cheese, adjusting seasoning with salt and pepper.
• Serve hot, garnished with fresh basil leaves.

The soup is creamy, rich, and aromatic.

The roasted cauliflower adds natural sweetness and depth.

It is low-carb, comforting, and perfect with a crusty low-carb bread.

Rustic, smooth, and satisfying.

Roasted Cauliflower and Turmeric Soup

A golden, anti-inflammatory soup featuring roasted cauliflower and turmeric.

The roasting enhances flavor while turmeric adds earthiness and health benefits.

It is creamy, warming, and low-carb.

Healthy, comforting, and aromatic.

Ingredients:

• 1 large head cauliflower, cut into florets
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 3 tbsp olive oil
• 4 cups vegetable broth
• 1 tsp turmeric powder
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

• Preheat the oven to 400°F so the cauliflower roasts evenly and develops caramelized edges.
• Toss cauliflower florets with olive oil, salt, and pepper until fully coated.
• Spread on a baking sheet in a single layer to ensure even roasting.
• Roast for 25–30 minutes, flipping halfway through, until golden and tender.
• In a large pot, sauté chopped onion over medium heat until soft and translucent.
• Add minced garlic, grated ginger, and turmeric, cooking for 1–2 minutes until fragrant.
• Transfer roasted cauliflower to the pot and pour in vegetable broth, stirring gently to combine.
• Bring to a gentle boil, then reduce heat and simmer for 10 minutes so flavors meld.
• Blend the soup with an immersion blender until smooth and creamy.
• Adjust seasoning with salt and pepper, and serve hot garnished with fresh parsley.

The soup is golden, warming, and flavorful.

The roasted cauliflower adds sweetness while turmeric provides earthy depth.

It is low-carb, healthy, and perfect for cozy evenings.

Golden, smooth, and satisfying.

Roasted Cauliflower and Red Pepper Soup

A sweet and smoky soup featuring roasted cauliflower and red bell peppers.

The roasting enhances natural sweetness while the peppers add depth and color.

It is creamy, low-carb, and visually vibrant.

Bold, flavorful, and comforting.

Ingredients:

• 1 large head cauliflower, cut into florets
• 2 red bell peppers, roasted and peeled
• 1 onion, chopped
• 3 garlic cloves, minced
• 3 tbsp olive oil
• 4 cups vegetable broth
• ½ tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

• Preheat the oven to 400°F so the cauliflower roasts evenly and caramelizes.
• Toss cauliflower florets with olive oil, salt, and pepper until fully coated.
• Spread on a baking sheet in a single layer to ensure even roasting.
• Roast for 25–30 minutes, flipping halfway through, until golden and tender.
• In a large pot, sauté chopped onion over medium heat until soft and translucent.
• Add minced garlic and smoked paprika, cooking for 1–2 minutes until fragrant.
• Roast red bell peppers under a broiler until skin blisters, then peel and chop.
• Transfer roasted cauliflower and peppers to the pot and pour in vegetable broth, stirring gently.
• Bring to a gentle boil, then reduce heat and simmer for 10 minutes to blend flavors.
• Blend the soup with an immersion blender until smooth and creamy.
• Adjust seasoning with salt and pepper, and serve hot garnished with fresh parsley.

The soup is smoky, sweet, and vibrant in flavor.

The roasted cauliflower and peppers create depth and richness.

It is low-carb, comforting, and perfect for lunch or dinner.

Bold, smooth, and satisfying.