Description
This Roasted Cauliflower Soup features deeply caramelized cauliflower infused with warm Mediterranean spices for a comforting, flavorful, and creamy dish. Roasting the cauliflower enhances its natural sweetness, while the blend of cumin, paprika, sumac, and turmeric adds a vibrant depth of flavor. Finished with fresh dill and a splash of lemon juice, this soup is a cozy and healthy option perfect for any season.
Ingredients
Scale
Roasted Cauliflower
- 2 heads of cauliflower (about 4 pounds)
- Kosher salt, to taste
- Black pepper, to taste
- Extra virgin olive oil, for drizzling
Sautéed Base and Spices
- 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
Liquids and Finishing
- 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)
Instructions
- Prepare the cauliflower: Preheat your oven to 425°F. Cut the cauliflower in half lengthwise through the stem, then carefully separate each floret using the tip of your knife. Slice larger florets into smaller, uniform pieces for even roasting.
- Season the cauliflower: Place the cauliflower pieces on a large sheet pan. Sprinkle generously with kosher salt and black pepper, then drizzle with extra virgin olive oil. Toss well to coat evenly. Spread the florets out in a single layer without overlapping. Use two sheet pans if needed.
- Roast the cauliflower: Place the sheet pan(s) in the preheated oven. Roast for about 45 minutes, turning the florets halfway through (around 25 minutes). The cauliflower should be tender and have some deeply browned, caramelized spots. Remove from the oven and set aside.
- Sauté the aromatics and spices: In a large heavy pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat until shimmering but not smoking. Add the chopped onion and cook, stirring occasionally, until translucent, about 7 minutes. Add the garlic, cumin, paprika, sumac, and turmeric and cook, stirring, until fragrant, about 1 minute.
- Simmer the soup: Add about three-quarters of the roasted cauliflower to the pot, reserving the rest for garnish. Stir to coat the cauliflower well with the spices. Pour in the vegetable broth and 1 cup of water. Bring the mixture to a boil over high heat, then reduce to medium and partially cover. Let it simmer for 5 to 7 minutes, allowing flavors to meld and the soup to thicken slightly.
- Blend the soup: Remove the pot from heat briefly. Using an immersion blender, blend the soup to your desired consistency—this recipe keeps it slightly chunky for texture, but you can blend completely smooth if you prefer. Alternatively, transfer the soup in batches to a blender or food processor, taking care to vent steam to avoid pressure build-up.
- Finish and season: Return the blended soup to medium heat. Stir in the milk, lemon juice, and the reserved roasted cauliflower florets. Warm through gently without boiling. Taste and adjust the seasoning with salt as needed.
- Serve: Stir in the fresh chopped dill just before serving. Ladle the soup into bowls and enjoy hot as a comforting and flavorful meal.
Notes
- This soup’s depth comes from the Mediterranean spices which brighten the creamy roasted cauliflower base.
- Using whole milk provides creaminess without heaviness, but plant-based milk can be used for a dairy-free option.
- Roasting the cauliflower deeply caramelizes it, adding a rich, nutty sweetness that elevates the soup’s flavor.
- You can adjust the thickness by varying the amount of broth or how much you blend.
- Fresh dill adds a lovely bright herbal note that complements the spices and lemon perfectly.
Nutrition
- Serving Size: 1 serving
- Calories: 127 kcal
- Sugar: 9.2 g
- Sodium: 96 mg
- Fat: 3.5 g
- Saturated Fat: 1.8 g
- Unsaturated Fat: 1.1 g
- Trans Fat: 0 g
- Carbohydrates: 19.4 g
- Fiber: 5.4 g
- Protein: 7.9 g
- Cholesterol: 9.8 mg
