Ingredients:

  • 2 lbs cauliflower, cut into small florets
  • 3 tbsp extra virgin olive oil
  • 1 tbsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 6 cups vegetable broth
  • 1 tsp dried thyme
  • 1/2 cup heavy cream
  • 1/2 cup smoked cheddar, shredded
  • 1 tbsp fresh lemon juice

Instructions:

  1. Preheat oven to 425°F (220°C). Toss cauliflower florets on a baking sheet with olive oil, smoked paprika, salt, and pepper. Roast for 20–25 minutes, tossing halfway through, until edges are mahogany-colored and tender.
  2. Heat butter in a Dutch oven or heavy-bottomed pot over medium heat. Sauté the diced onion until translucent and starting to brown, approximately 5 minutes.
  3. Stir in the minced garlic and dried thyme, cooking for another 60 seconds until fragrant.
  4. Transfer the roasted cauliflower into the pot. Pour in the vegetable broth, scraping the bottom of the pot to release browned bits.
  5. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
  6. Use an immersion blender or high-speed blender to puree the soup until completely smooth.
  7. Stir in the heavy cream, fresh lemon juice, and optional smoked cheddar. Season with additional salt and pepper to taste.