Description
This Roasted Cauliflower Soup is a comforting and flavorful dish made with tender roasted cauliflower, aromatic spices, and fresh dill. It combines the richness of roasted vegetables with a creamy texture, enhanced by a blend of cumin, paprika, sumac, and turmeric. Perfect for a cozy meal, this soup is both nourishing and easy to prepare.
Ingredients
Scale
Vegetables & Aromatics
- 2 heads of cauliflower (about 4 pounds)
- 1 small yellow onion, chopped
- 5 garlic cloves, chopped
- 1 cup chopped fresh dill
Spices & Seasoning
- 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 & Fats
- Extra virgin olive oil
- 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
Instructions
- Preheat and prepare cauliflower: 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. Cut larger florets into smaller pieces to ensure uniform size for even roasting.
- Season the cauliflower: Transfer the cauliflower florets to a large sheet pan. Sprinkle with kosher salt and black pepper, then drizzle generously with extra virgin olive oil. Toss well to coat all the pieces evenly, then spread them out in a single layer without overlapping. Use two sheet pans if necessary to avoid crowding.
- Roast the cauliflower: Roast the cauliflower in the preheated oven, turning the florets at about 25 minutes. Continue roasting until the cauliflower is tender and has deep golden-brown spots, about 45 minutes in total. Once done, remove from the oven and set aside.
- Sauté the onions and spices: In a large heavy pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat until it shimmers but does not smoke. Add the chopped onion and cook until translucent, approximately 7 minutes. Stir in the garlic, ground cumin, sweet paprika, sumac, and turmeric, cooking for about 1 minute until the spices are fragrant.
- Simmer the cauliflower mixture: Add 3/4 of the roasted cauliflower to the pot, reserving the rest for later. Stir well to coat the cauliflower with the spices. Pour in the low-sodium vegetable broth and 1 cup of water. Bring the mixture to a boil, then lower the heat to medium and cover partially. Let it simmer until it thickens slightly, about 5 to 7 minutes.
- Blend the soup: Remove the pot from heat and uncover. Use an immersion blender to puree the soup to your preferred consistency, leaving it slightly chunky if desired. Alternatively, transfer the mixture carefully to a blender or food processor, blending with the steam vent open to avoid pressure build-up.
- Finish and serve: Return the blended soup to medium heat. Stir in the milk, lemon juice, and the reserved roasted cauliflower florets. Warm the soup briefly, then taste and adjust salt as needed. Stir in the fresh chopped dill just before serving. Serve the soup hot for best flavor.
Notes
- Roasting the cauliflower enhances its natural sweetness and adds depth to the soup’s flavor.
- If you prefer a vegan soup, opt for unsweetened plant-based milk instead of whole milk.
- Adjust the level of blending for texture preference—from completely smooth to slightly chunky.
- The reserved roasted cauliflower adds a nice contrast in texture when stirred in at the end.
- Ground sumac can sometimes be found in Middle Eastern markets and adds a tangy, lemony note to the soup.
- For a richer soup, you can use cream or a combination of milk and cream instead of milk alone.
- Leftovers keep well refrigerated for up to 3 days, and the soup can be frozen for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Roasting
- Cuisine: Mediterranean
Keywords: roasted cauliflower soup, creamy cauliflower soup, vegetarian soup, healthy soup, Mediterranean soup, comfort food
