Description

This Roasted Cauliflower Soup is a creamy, comforting dish featuring deeply roasted cauliflower florets blended with aromatic spices and fresh dill. It combines the hearty flavors of cumin, paprika, and turmeric with a smooth texture achieved by blending roasted veggies and simmering them in vegetable broth and milk. Perfect as a warming appetizer or a light meal, this soup is both flavorful and nutritious.

Ingredients

Scale

Main Ingredients

2 heads of cauliflower (about 4 pounds)
1 small yellow onion, chopped
5 garlic cloves, chopped
32 ounces low-sodium vegetable broth
2 cups whole milk or plant-based milk

Seasonings

Kosher salt, to taste
Black pepper, to taste
Extra virgin olive oil, for roasting and sautéing
2 teaspoons ground cumin
2 1/2 teaspoons sweet paprika
1 teaspoon ground sumac
1/4 teaspoon ground turmeric
Juice of 1/2 lemon
1 cup chopped fresh dill

Instructions

Preheat and Prepare Cauliflower: Preheat your oven to 425°F (220°C). Cut cauliflower into florets and spread them evenly on a large sheet pan.
Season and Roast: Drizzle the cauliflower florets with extra virgin olive oil and season with kosher salt and black pepper. Toss to coat evenly. Roast in the preheated oven for about 45 minutes until the cauliflower is tender and nicely browned.
Sauté Aromatics and Spices: In a heavy pot over medium heat, heat some olive oil. Add chopped onions and sauté until translucent, about 5-7 minutes. Add chopped garlic, ground cumin, sweet paprika, ground sumac, and ground turmeric. Cook, stirring frequently, until fragrant, about 1-2 minutes.
Add Roasted Cauliflower and Simmer: Stir in three-quarters of the roasted cauliflower into the pot. Pour in the low-sodium vegetable broth and bring to a gentle simmer. Let it cook for 5-7 minutes to meld flavors.
Blend the Soup: Using an immersion blender, blend the cauliflower mixture directly in the pot until smooth and creamy. Adjust texture as desired.
Finish and Serve: Return the blended soup to medium heat. Stir in the milk and lemon juice. Taste and adjust seasoning with additional salt and pepper if needed. Ladle soup into bowls and garnish each serving with the reserved roasted cauliflower florets and chopped fresh dill.

Notes

For a vegan version, use plant-based milk instead of whole milk.
Adjust the spices according to your taste preference; smoked paprika could also be a great alternative.
The soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
Use freshly squeezed lemon juice for the best brightness.
Roasting the cauliflower adds depth and sweetness to the soup.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Soup
Method: Roasting
Cuisine: Mediterranean

Keywords: Roasted Cauliflower Soup, Creamy Cauliflower Soup, Vegetarian Soup, Roasted Vegetable Soup, Comfort Food