Place the cauliflower florets on a baking sheet. Drizzle with olive oil, then sprinkle with garlic powder, smoked paprika, salt, and pepper. Toss well to coat evenly.
Spread the florets out in a single layer, ensuring they aren’t overcrowded for even roasting.
Roast for 20–25 minutes, turning halfway through, until the cauliflower is golden brown and slightly caramelized.
Step 2: Sauté the Aromatics
While the cauliflower roasts, heat butter or olive oil in a large soup pot over medium heat.
Add the diced onion and sauté for 4–5 minutes until softened and translucent.
Stir in the minced garlic and cook for another minute, being careful not to burn it.
Step 3: Combine the Ingredients
Once the cauliflower is roasted, add it to the pot with the sautéed onions and garlic. Stir well to combine.
Pour in the vegetable broth and bring to a gentle simmer. Cover the pot and let it cook for 10 minutes to allow the flavors to meld.
Step 4: Blend the Soup
Use an immersion blender to puree the soup directly in the pot until smooth and creamy. Alternatively, transfer the soup in batches to a regular blender and blend until smooth, then return it to the pot.
Stir in the heavy cream or coconut milk and season with nutmeg, salt, and pepper. Adjust seasoning to taste.
Step 5: Heat and Serve
Heat the soup gently over low heat, being careful not to let it boil, as this can affect the creaminess.
Ladle the soup into bowls and garnish with your choice of toppings: a drizzle of olive oil, a handful of croutons, or a sprinkle of fresh herbs.
Tips for Perfect Roasted Cauliflower Soup:
Flavor Boost: For a more robust flavor, add a splash of white wine or lemon juice during the simmering stage.
Consistency: If you prefer a thicker soup, reduce the amount of broth slightly or add a small boiled potato during the blending stage. For a thinner soup, simply add more broth or cream.
Add-Ins: Roasted garlic or a pinch of curry powder can elevate the flavor profile even further.
