Creamy Roasted Cauliflower Soup

Ingredients

For the Soup:

• 1 large head cauliflower (about 2 pounds), cut into bite-sized florets
• 1 whole head garlic
• 2½ tablespoons extra virgin olive oil, divided
• 2 small carrots, chopped
• 2 stalks celery, chopped
• 2 small yellow onions, diced
• 1 teaspoon smoked paprika
• 1 teaspoon all-purpose seasoning
• 4 cups vegetable broth
• 2 cups milk of choice 
• 1 tablespoon fresh lemon juice (optional but recommended)
• Kosher salt, to taste
• Freshly ground black pepper, to taste

For Serving:

• Extra virgin olive oil, for drizzling
• Fresh lemon wedges (optional)

Instructions

1. Get the Oven Ready Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat for easy cleanup.
2. Prep and Roast the Garlic Take your whole head of garlic and slice about ¼ inch off the top to expose all the cloves inside. Drizzle 1 teaspoon of olive oil all over the exposed cloves, letting it seep down into all the gaps. Wrap the entire head tightly in aluminum foil and place it on the prepared baking sheet. Roast for 45 minutes until the cloves are soft, golden, and sweet. Once done, let it cool for a few minutes before handling.
3. Roast the Cauliflower While the garlic is roasting, toss your cauliflower florets with 1 tablespoon of olive oil, a good pinch of salt, and some freshly ground black pepper in a large bowl. Make sure every piece is coated. Spread the cauliflower in an even layer on the baking sheet next to the garlic (or use a second sheet if needed). Roast for 30 minutes, flipping the pieces halfway through so they get nice and caramelized on all sides. You want them golden brown with some crispy edges.
4. Start the Soup Base In a large pot or Dutch oven, heat the remaining 1½ tablespoons of olive oil over medium heat. Once it's shimmering, add the diced onions and sauté for about 5 minutes, stirring occasionally, until they're soft and translucent. Toss in the chopped carrots and celery, and cook for another 3 minutes until they start to soften. Sprinkle in the smoked paprika, all-purpose seasoning, and another pinch of salt. Stir everything together and let those spices bloom for about 30 seconds.
5. Simmer Everything Together Pour in the vegetable broth and bring the whole thing to a gentle simmer. Add your beautiful roasted cauliflower to the pot. Now for the garlic, carefully unwrap the roasted head and squeeze out those soft, golden cloves right into the pot (you can also use a butter knife to pop them out if that's easier). Let everything simmer together for about 10 minutes so all the flavors can get to know each other.
6. Blend Until Silky Take the pot off the heat and pour in your milk of choice. Now grab your immersion blender and blend everything right in the pot until it's completely smooth and creamy. If you don't have an immersion blender, carefully transfer the soup in batches to a regular blender (let it cool slightly first and don't fill the blender more than halfway since hot liquids expand). Blend until silky smooth, then pour it back into the pot. Put the pot back on medium heat and stir in that tablespoon of lemon juice if you're using it. It really brightens everything up!
7. Taste and Adjust Give your soup a taste and season with more salt and pepper if needed. Remember, the flavors should be balanced, rich and savory from the roasted veggies, slightly sweet from the garlic and cauliflower, and bright from the lemon.
8. Serve It Up Ladle the soup into bowls and drizzle each serving with a little extra olive oil. That finishing drizzle adds such a gorgeous richness and brings everything together. Add an extra squeeze of lemon juice if you want more brightness. Serve hot with crusty bread!