Description
A cozy and flavorful Roasted Cauliflower Soup infused with Mediterranean spices, roasted to bring out a rich, slightly caramelized taste, then blended with creamy whole milk, fresh lemon juice, and dill for a vibrant, comforting meal perfect for any season.
Ingredients
Scale
Cauliflower Roasting
- 2 heads of cauliflower (about 4 pounds)
- Kosher salt, to taste
- Black pepper, to taste
- Extra virgin olive oil, generous amount for roasting
Sauté and Soup Base
- 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
- 32 ounces (4 cups) low-sodium vegetable broth
- 2 cups whole milk or unseasoned, unsweetened plant-based milk of choice
- Juice of 1/2 lemon
- 1 cup chopped fresh dill
Instructions
- Get ready. Preheat your oven to 425°F. Cut the cauliflower in half from top to bottom through the stem, then use the tip of your knife to slice off each individual floret. Slice any larger florets into smaller pieces so all pieces are about the same size.
- Season the cauliflower. Transfer the cauliflower florets to a large sheet pan. Sprinkle with kosher salt and black pepper and drizzle generously with extra virgin olive oil. Toss all florets to coat evenly, then spread them out in a single layer without overlapping; use two sheet pans if necessary to avoid crowding.
- Roast the cauliflower. Place the sheet pan(s) in the preheated oven and roast the cauliflower for about 45 minutes. Turn the florets once around 25 minutes into cooking to ensure even browning. The cauliflower should be tender and have deep golden-brown spots when done.
- Sauté the onions. While the cauliflower roasts, heat 2 tablespoons of olive oil in a large heavy pot or Dutch oven over medium heat until shimmering but not smoking. Add the chopped onion and cook until translucent, about 7 minutes. Then add chopped garlic, cumin, sweet paprika, ground sumac, and turmeric. Stir and cook just until aromatic, around 1 minute.
- Simmer. Add about three-quarters of the roasted cauliflower florets to the pot, reserving the remainder for garnish. Stir the cauliflower well to coat in the spiced onion mixture. Pour in the vegetable broth and add 1 cup of water. Bring the mixture to a boil over high heat, then reduce to medium heat and cover partially. Allow the soup to simmer for 5 to 7 minutes, letting it thicken slightly.
- Blend. Remove the pot from the heat and uncover. Using an immersion blender, blend the soup to your desired consistency—this recipe favors a slightly chunky texture, but you can blend fully smooth if preferred. Alternatively, carefully transfer the soup to a blender or food processor (leaving steam room) to blend.
- Finish and serve. Return the blended soup to medium heat. Stir in the whole milk (or plant-based milk), fresh lemon juice, and the reserved roasted cauliflower florets. Warm the soup briefly until heated through. Taste and adjust salt as needed. Finally, stir in the fresh chopped dill for a bright finish and serve hot.
Notes
- This soup features bold Mediterranean spices that impart warmth and vibrant flavors.
- Using whole milk creates a creamy texture without heaviness; plant-based unsweetened milk also works for dairy-free versions.
- Roasting the cauliflower first is key to developing deep, caramelized flavors.
- You can adjust the soup’s texture by blending to your preferred smoothness.
- Reserve some roasted cauliflower florets to add texture and lovely garnish to the finished soup.
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
