Creamy Roasted Cauliflower Soup with Pompeian Smooth EVOO
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Cooking tools:
- Immersion blender
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Pot
- Wooden spoon
- Mixing bowl
- Measuring cup
- Measuring spoon
Ingredients
- 1 large head cauliflower (about 2 pounds, cut into bite-sized pieces)
- 1 head garlic
- 2½ tablespoons Pompeian Smooth EVOO, 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 (e.g., 2%)
- Optional: 1 tablespoon fresh lemon juice
- Salt
- pepper
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