Roasted Cauliflower Soup with Garlic & Lemon

Silky, deeply savory cauliflower soup made extra flavorful by roasting the vegetables until caramelized, then blending with a bright squeeze of lemon.

Ingredients

• 1 large cauliflower (about 2 lb / 900 g), cut into florets (reserve tender leaves if you have them)
• 1 large onion, sliced
• 6 cloves garlic, peeled
• 3 tbsp olive oil, divided
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1 tsp ground cumin
• 1/2 tsp smoked paprika (optional but excellent)
• 4 cups (1 liter) low-sodium vegetable broth (or chicken broth)
• 1 cup (240 ml) water, plus more as needed to thin
• 2 tbsp lemon juice (about 1 lemon)
• Optional garnish: extra olive oil, black pepper, pinch of smoked paprika

Method

• 1

  Step 1: Roast for big flavor

  Heat oven to **425°F / 220°C**. On a large sheet pan, toss cauliflower florets (and any tender leaves), onion, and garlic with **2 tbsp olive oil**, **salt**, **pepper**, **cumin**, and **smoked paprika**. Spread out well (crowding = steaming). Roast **25–30 minutes**, tossing once halfway, until the cauliflower has **deep golden edges** and the onion is lightly browned.

• 2

  Step 2: Simmer briefly

  Tip roasted vegetables into a pot. Add **broth** and **1 cup water**. Bring to a simmer over medium-high heat, then reduce to medium-low and simmer **8–10 minutes** to meld flavors.

• 3

  Step 3: Blend until silky

  Blend with an immersion blender прямо in the pot, or carefully transfer to a blender in batches. Blend until **very smooth** (a full minute longer than you think makes it noticeably silkier). If too thick, add a splash of water/broth until it pours like heavy cream.

• 4

  Step 4: Finish and serve

  Stir in **lemon juice** and the remaining **1 tbsp olive oil**. Taste and adjust salt and pepper. Serve hot with a drizzle of olive oil and a pinch of paprika/black pepper.

Tips

• **No blender?** Mash very well, then whisk hard; it won’t be as silky but still tasty.
• **Make it heartier**: Add an extra 1–2 cups broth and simmer longer for a lighter “sippable” soup, or keep it thick and serve with bread.
• **Storage**: Refrigerate up to **4 days**. Reheat gently, adding a splash of water/broth as it thickens in the fridge.
• **What to serve with**: Crusty bread, a simple green salad with lemony vinaigrette, or roasted chickpeas on top for crunch.

Nutrition (per serving, estimate)