Creamy Roasted Cauliflower Soup with Pompeian Smooth EVOO

PREPARATION

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone mat for easy cleanup.
2. Slice the top off the garlic head to expose the cloves.
3. Drizzle with 1 teaspoon of Pompeian Smooth EVOO, wrap in foil, and roast for 45 minutes, until soft and golden. Let cool before handling.
4. Toss the cauliflower florets with 1 tablespoon of Pompeian Smooth EVOO, salt, and pepper.
5. Spread them evenly on the prepared baking sheet and roast alongside the garlic for 30 minutes, flipping halfway through for even caramelization.
6. In a large pot, heat the remaining 1½ tablespoons of Pompeian Smooth EVOO over medium heat.
7. Add the diced onions and sauté for 5 minutes until softened. Stir in the carrots and celery, cooking for another 3 minutes.
8. Add the smoked paprika, all-purpose seasoning, and a pinch of salt for added depth.
9. Pour in the vegetable broth and bring to a simmer.
10. Add the roasted cauliflower and squeeze in the roasted garlic cloves (use your hands or a butter knife to extract the soft cloves from the peel).
11. Simmer everything together for 10 minutes.
12. Remove the pot from the heat and add the milk.
13. Use an immersion blender directly in the pot or carefully transfer the mixture to a blender. Blend until the soup is creamy and smooth.
14. Return the soup to the pot over medium heat and stir in the lemon juice, if using.
15. Ladle the soup into bowls and finish with a drizzle of Pompeian Smooth EVOO for extra richness.
16. Add a squeeze of lemon juice for brightness, if desired.

Tip: Pompeian Smooth EVOO enhances the caramelization of roasted veggies and adds a velvety finish to the soup. This is how you elevate soup season!