Roasted Cauliflower Garlic Soup

Creamy without cream, old-school technique with a modern glow-up.

Ingredients

1 large head cauliflower, chopped

1 whole head garlic, tops trimmed

1 medium onion, diced

3–4 tbsp olive oil (don’t be shy—fat equals flavor)

4 cups vegetable or chicken broth

½ tsp smoked paprika (optional, adds gentle depth)

Salt & black pepper, to taste

Optional finishers: thyme, rosemary, white pepper, or a splash of cream

Instructions:

  1. Preheat the oven to 425°F. Toss the cauliflower with olive oil, salt, and pepper. Wrap the garlic in foil with a drizzle of oil. Roast until tender and golden, about 35–40 minutes.

  2. In a large pot, sauté the onion in olive oil over medium heat until soft and fragrant.

  3. Add the roasted cauliflower and squeeze in the softened garlic. Pour in the broth and simmer for 10 minutes.

  4. Blend until smooth. Season to taste and add any optional herbs or cream if desired.

Season & Refine
Add smoked paprika if using. Adjust salt and pepper.
Want richer? Add cream or a knob of butter.
Want lighter? Leave it pure—still a win.