Roasted cauliflower and pancetta soup –
Hey y’all! Today, we’re diving into a deliciously creamy roasted cauliflower soup that’s perfect for that cozy vibe at home. This recipe is not only easy to whip up, but it’s also packed with flavor that’ll warm you right up. So, let’s grab our aprons and get to cooking!
Creamy Roasted Cauliflower Soup
First things first, let’s take a look at this beautiful image of the finished dish. It’s creamy, dreamy, and just waiting for you to take a spoonful!
Now that we’re feeling inspired, let’s break down the ingredients you’ll need for this delightful soup. Gather these items and let’s get cooking:
Ingredients:
- 1 large head of cauliflower, chopped into florets
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk (or heavy cream for a richer taste)
- Salt and pepper to taste
- 1 teaspoon smoked paprika (for that extra kick)
- Fresh parsley or chives for garnish (optional)
Alrighty, now that we’ve got all our goodies ready, let’s move on to the cooking part. Just follow these simple steps and you’ll have a bowl of creamy goodness in no time.
Instructions:
- Preheat your oven to 425°F (220°C). While it’s heating up, toss those cauliflower florets in a bowl with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for about 25-30 minutes until they get a nice golden brown color.
- While the cauliflower is roasting, heat up a large pot over medium heat. Add the chopped onion and sauté until it turns translucent, about 5 minutes.
- Stir in the minced garlic and let it cook for another minute, releasing those amazing aromas!
- Once the cauliflower is done roasting, add it to the pot with the onions and garlic. Pour in the vegetable broth and bring it to a boil.
- Lower the heat and let it simmer for about 10-15 minutes. This allows all those flavors to meld beautifully.
- After simmering, carefully blend the soup using an immersion blender or transfer it to a standard blender in batches. Blend until it’s nice and smooth.
- Stir in the coconut milk and smoked paprika, and let it heat through on low for about 5 minutes. Taste and adjust seasoning if needed.
- Serve hot, garnished with fresh parsley or chives if you’re feeling fancy!
And there you go! A warm bowl of creamy roasted cauliflower soup that’s bound to make your taste buds dance. Enjoy it with some crusty bread or all on its own—either way, you’re in for a treat!