Name: Roasted Cauliflower Soup with Mediterranean Spices Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Mediterranean
Ingredients: 2 heads of cauliflower (about 4 pounds); Kosher salt, to taste; Black pepper, to taste; Extra virgin olive oil, for drizzling; 1 small yellow onion, chopped; 5 garlic cloves, chopped; 2 teaspoons ground cumin; 2 1/2 teaspoons sweet paprika; 1 teaspoon ground sumac; 1/4 teaspoon ground turmeric; 2 tablespoons extra virgin olive oil; 32 ounces (4 cups) low-sodium vegetable broth; 2 cups whole milk or unsweetened plant-based milk of choice; Juice of 1/2 lemon; 1 cup chopped fresh dill; 1 cup water (added during simmering)

If you’re in the mood for something cozy, vibrant, and totally comforting, then this Roasted Cauliflower Soup with Mediterranean Spices Recipe is exactly what you need. I absolutely love how the roasting process brings out a deep, nutty flavor in the cauliflower, and those warm Mediterranean spices give it a beautiful depth that’s anything but boring. When I first tried this recipe, I was surprised at how creamy and satisfying it felt without being heavy. Trust me, once you make this, it’ll become your go-to soup for chilly nights or casual dinners.

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Why You’ll Love This Recipe

Rich, comforting flavors: Roasting the cauliflower adds a caramelized depth that pairs beautifully with smoky and citrusy Mediterranean spices.
Simple, wholesome ingredients: You probably already have most of these spices in your pantry, making cleanup easy and the recipe hassle-free.
Versatile and nourishing: This soup is creamy without cream, and adaptable for plant-based diets with a simple swap in milk.
Perfect for any season: It’s light enough for spring but cozy enough for fall and winter, so you’ll find yourself making it year-round.

A white bowl filled with a creamy yellow soup topped with golden brown roasted cauliflower pieces. The soup surface is shiny with olive oil and sprinkled with fresh green dill. The soup has soft visible chunks mixed in the creamy base. The bowl sits on a white marbled surface with blurred green herbs in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

All the ingredients in this Roasted Cauliflower Soup with Mediterranean Spices Recipe come together for a harmonious and vibrant bowl. The spices are key here—each one brings its own magic. When you shop, look for good-quality fresh cauliflower and fresh herbs if you can. They really make a difference!

Cauliflower: Fresh heads with tight, white florets work best—avoid any brown spots for the best taste.
Kosher salt and black pepper: Essential for seasoning, and I like to add a bit during roasting and adjust at the end.
Extra virgin olive oil: Choose a flavorful, high-quality one; it lends richness and helps the cauliflower roast beautifully.
Yellow onion: Adds sweetness and backbone to the soup; finely chopped for even cooking.
Garlic cloves: Fresh, chopped garlic gives that lovely aromatic punch.
Ground cumin: Brings earthiness and warmth; don’t skip it.
Sweet paprika: Adds color and a gentle smoky note that balances the soup.
Ground sumac: This tangy spice brightens the whole dish—if you can find it, definitely grab it.
Ground turmeric: Adds warmth and a gorgeous hue without overpowering.
Low-sodium vegetable broth: Keeps it light but flavorful; low-sodium helps control saltiness.
Whole milk or plant-based milk: For creaminess—use whatever you prefer, I often swap coconut or oat milk for a dairy-free version.
Lemon juice: Freshly squeezed adds that fresh zing that cuts through the richness.
Fresh dill: Tossed in at the end for a bright herbal finish that’s just irresistible.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love experimenting with this soup to match whatever mood or dietary preference I have. You’ll enjoy making it your own, whether you want it richer, dairy-free, spicier, or with a different herbal twist.

Dairy-Free Version: I swap the whole milk with creamy coconut or oat milk, and it still tastes wonderfully rich without a hint of coconut flavor.
More Heat: Throw in a pinch of cayenne or some red pepper flakes if you like a little kick—my husband always asks me to up the heat!
Herb Swap: If dill isn’t your thing, try fresh parsley, cilantro, or even mint for a fresh twist that changes the flavor profile subtly.
Extra Protein: Adding cooked chickpeas or white beans makes it a heartier meal perfect for lunch or a light dinner.

How to Make Roasted Cauliflower Soup with Mediterranean Spices Recipe

Step 1: Prep and Roast the Cauliflower to Perfection

Start by preheating your oven to 425°F. Cutting the cauliflower evenly into similarly sized florets is key here—it helps everything roast uniformly, so you get those golden, caramelized edges that really deepen the soup’s flavor. I like to spread them out on a large sheet pan without crowding because steam is the enemy of roasting. Toss with kosher salt, pepper, and a generous drizzle of olive oil before roasting. Don’t skip tossing the cauliflower halfway through, around 25 minutes in—it ensures you get color on all sides. The total roasting time is about 45 minutes until tender and lightly browned.

Step 2: Build a Flavor Base by Sautéing Aromatics and Spices

While the cauliflower roasts, heat a couple of tablespoons of olive oil in a heavy pot over medium heat. Add the chopped onion and let it soften and become translucent—this usually takes about 7 minutes and is essential for a sweet, mellow base. Next, add the garlic along with cumin, sweet paprika, ground sumac, and turmeric. Stir just until fragrant, which is roughly a minute. This step is where the magic happens—the spices bloom in the oil and coat everything beautifully.

Step 3: Simmer and Blend for Creamy Goodness

Add about three-quarters of your roasted cauliflower to the pot, stirring so it gets coated with the spices and onions. Then, pour in the vegetable broth and a cup of water. Bring this up to a boil over high heat, then reduce it to medium so it simmers gently for 5 to 7 minutes. You’ll notice the flavors starting to harmonize and the soup thickening slightly. When ready, remove from heat and blend using an immersion blender until you reach your desired texture; I like to leave a bit of chunk for body, but smooth works great too. If you use a blender, leave space for the steam to escape to avoid splatters!

Step 4: Finish with Creaminess, Lemon, and Fresh Dill

Return the blended soup to medium heat, stir in your milk (or plant-based alternative), lemon juice, and the reserved roasted cauliflower florets for texture. Heat everything through gently—don’t boil at this point or the milk might separate. Taste and adjust the salt if needed. Finally, stir in the fresh dill, which adds a brightness that lifts the entire dish. Serve it hot, and prepare yourself for compliments!

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Pro Tips for Making Roasted Cauliflower Soup with Mediterranean Spices Recipe

Even Roasting Matters: Make sure your cauliflower pieces are uniform in size so they roast evenly and get that perfect caramelization.
Spice Blooming: Never rush adding spices straight to liquids—sautéing them in oil first enhances their aroma and flavor depth.
Blending Safety: When using a blender for hot soup, vent the lid partially and blend in batches to avoid splatters and burns.
Salt at the End: Wait until you finish the soup before adjusting salt—roasted veggies and broth concentration can change how salty it tastes.

How to Serve Roasted Cauliflower Soup with Mediterranean Spices Recipe

A white bowl is filled with a creamy yellow soup that has small pieces of browned cauliflower floating on top, creating a textured and hearty look. The soup surface glistens with a thin layer of oil, and it is garnished with fresh green dill sprigs scattered around and on the cauliflower. The bowl sits on a wooden surface with some blurred greenery in the background, adding a fresh and natural feel. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m a big fan of adding a dollop of Greek yogurt or a swirl of extra virgin olive oil on top for that extra creaminess and a pretty finish. A sprinkle of toasted pine nuts or chopped pistachios adds a lovely crunch that contrasts with the smooth soup perfectly. And don’t forget a few fresh dill sprigs or a pinch of sumac on top for that burst of color and flavor that really impresses guests!

Side Dishes

This soup shines best with rustic, crusty bread to soak up every last drop. I often serve it alongside a simple Mediterranean salad with cucumbers, tomatoes, and olives tossed in lemon vinaigrette. For something heartier, grilled halloumi or a warm flatbread stuffed with herbs pairs beautifully.

Creative Ways to Present

For dinner parties, I like to serve this soup in small espresso cups as an elegant appetizer. Another fun idea is layering the roasted cauliflower bits and soup in clear glass mugs to showcase the textures and vibrant colors. A drizzle of bright red harissa or a sprinkle of dukkah on top amps up the visual appeal and flavor complexity when you want to impress.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and it keeps beautifully for up to 4 days. The flavors deepen over time, which I find makes second-day soup taste even better. Just give it a good stir before reheating.

Freezing

This soup freezes well, which is a big plus when I make a big batch. I cool it completely, then pour it into freezer-safe containers. Just leave some space at the top for expansion. When I thaw it, the texture stays nice and creamy.

Reheating

I always reheat on the stove over low to medium heat, stirring often to prevent sticking and ensure even warming. If the soup seems too thick, adding a splash of milk or broth helps bring it back to that perfect silky consistency. Microwaving works too, but I prefer the stovetop method to keep control over the texture.

FAQs

Can I make this Roasted Cauliflower Soup with Mediterranean Spices Recipe vegan?

Absolutely! Just swap out the whole milk for your favorite plant-based milk, such as oat or coconut milk. Make sure your vegetable broth is vegan-friendly, and you’ll have a delicious, creamy vegan soup without losing any flavor.
What if I don’t have sumac—can I substitute it?

If you can’t find sumac, a sprinkle of lemon zest or a dash of lemon juice can provide similar brightness. Sumac’s tangy, slightly fruity taste is unique, but lemon brings that fresh citrus note that works well here.
How can I make this soup thicker or thinner?

For a thicker soup, use less broth or simmer it a bit longer uncovered. To thin it out, simply add more broth or milk when reheating until you reach your desired consistency.
Can I prepare this soup ahead of time for guests?

Yes! You can roast the cauliflower and even sauté the aromatics a day in advance. Then, assemble and blend the soup just before serving for the freshest taste and texture.

Final Thoughts

This Roasted Cauliflower Soup with Mediterranean Spices Recipe holds a special place in my kitchen rotation because it feels comforting and elegant at once—easy enough for weeknights, but impressive enough to serve friends. I hope you’ll fall in love with the layers of flavor and the cozy warmth it brings on cool evenings. Make a batch, share it with loved ones, and enjoy that feeling of making something nourishing and delicious from scratch. You’re going to want this soup bookmarked for all your seasonal menus!