Description
This Roasted Cauliflower Soup recipe offers a warm, comforting bowl of creamy, mildly spiced soup made from deeply roasted cauliflower, aromatic spices, and fresh dill. Roasting the cauliflower intensifies its nutty flavor, while a blend of cumin, paprika, sumac, and turmeric adds depth and complexity. Finished with a splash of lemon juice and the richness of whole or plant-based milk, this soup is perfect for a cozy meal any time of year.
Ingredients
Vegetables & Aromatics
- 2 heads of cauliflower (about 4 pounds)
- 1 small yellow onion, chopped
- 5 garlic cloves, chopped
- 1 cup chopped fresh dill
Spices & Seasonings
- Kosher salt, to taste
- Black pepper, to taste
- 2 teaspoons ground cumin
- 2 1/2 teaspoons sweet paprika
- 1 teaspoon ground sumac
- 1/4 teaspoon ground turmeric
Liquids & Oils
- Extra virgin olive oil (about 2 tablespoons plus more for roasting)
- 32 ounces (4 cups) low-sodium vegetable broth
- 2 cups whole milk or unsweetened, unseasoned plant-based milk of choice
- Juice of 1/2 lemon
- 1 cup water (used during simmering)
Instructions
- Preheat and Prepare Cauliflower: Preheat your oven to 425°F. Cut each cauliflower head in half vertically through the stem, then slice off individual florets. Cut larger florets into smaller, even-sized pieces for uniform roasting.
- Season the Cauliflower: Spread the cauliflower florets on a large sheet pan (use two if necessary to avoid overcrowding). Sprinkle generously with kosher salt and black pepper, drizzle with extra virgin olive oil, and toss everything together to coat evenly.
- Roast the Cauliflower: Place the sheet pan in the oven and roast the cauliflower for about 45 minutes, turning once around the 25-minute mark. The cauliflower should be tender and have some deeply browned spots, enhancing its nutty flavor. Remove from oven when done.
- Sauté Onions and Spices: Heat 2 tablespoons of olive oil in a large heavy pot or Dutch oven over medium heat until shimmering. Add the chopped onion and cook until translucent, about 7 minutes. Stir in the garlic, cumin, paprika, sumac, and turmeric, cooking just until fragrant—about 1 minute.
- Add Cauliflower and Broth, Then Simmer: Add about three-quarters of the roasted cauliflower to the pot, reserving the rest for later. Stir to coat the cauliflower 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 the pot. Let it simmer gently for 5 to 7 minutes until slightly thickened.
- Blend the Soup: Remove the pot from the heat and uncover. Use an immersion blender to puree the soup to your preferred consistency—somewhere between chunky and smooth. Alternatively, carefully transfer the soup in batches to a blender or food processor, leaving room for steam to escape to prevent splashing.
- Finish and Serve: Return the blended soup to medium heat. Stir in the milk, lemon juice, and the reserved roasted cauliflower pieces. Heat briefly until warmed through. Taste and adjust salt and pepper as needed. Finally, stir in fresh chopped dill and serve hot.
Notes
- You can substitute whole milk with any unsweetened plant-based milk for a vegan or dairy-free option.
- Adjust the level of spices according to your taste preferences.
- Leftover soup keeps well refrigerated for up to 3 days or can be frozen for longer storage.
- For a smoother texture, blend the soup longer or strain after blending.
- If you prefer a richer soup, add a splash of cream or coconut milk instead of plant milk.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Roasting
- Cuisine: Mediterranean
