Creamy Roasted Cauliflower Soup 

If you want to know how to make Creamy Roasted Cauliflower Soup please find below the recipe and if you want to see more don't forget to subscribe!
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Ingredients:
• 1 Large Head Cauliflower (about 2 pounds), cut into bite-size florets
• 3 tbsp Olive Oil, divided
• 1 Medium Onion, chopped
• 3 Cloves Garlic, minced
• 4 cups (32 ounces) Vegetable Broth
• 1 cup Milk
• 2 tbsp Unsalted Butter
• Salt
• Paprika
• Parsley
Step 1
Start by cutting the cauliflower and place the pieces on a baking sheet lined with parchment paper. Toss them with 2 tablespoons of olive oil, season with salt and sprinkle some paprika on top for an extra flavor. Bake it at 180°C until the cauliflower is tender and caramelized on the edges, 25 to 35 minutes.
Step 2
Chop the onion and mince the cloves garlic. In a medium saucepan, warm the remaining 1 tablespoon of olive oil and add the onion and the garlic. Cook until they are softened and turning translucent, 5 to 7 minutes.
Step 3
Add the vegetable broth. Remove the cauliflower from the oven and add it on our sauce pan. Reserve 2 or 3 of the prettiest roasted cauliflower florets for garnish. Bring the mixture to simmer for about 20 minutes to give the flavors time to meld.
Step 4
Once done, transfer the mixture on a larger pan, and blend until creamy. Add the milk and continue blending until well incorporated. Place the pan back on the heat, stir a little bit and add the butter. Stir continuously for 2 minutes and then blend again in case you want the soup to become creamier.
Step 5
Once ready, transfer the cauliflower soup on a bowl and top it with 2 or 3 cauliflower florets. Sprinkle some paprika on top for an extra flavor and add some fresh parsley leaves.
Bon Appetite!
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