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Roasted Cauliflower Soup

Roasted Cauliflower Soup
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Roasted Cauliflower Soup is a warm and inviting dish that blends the creamy texture of cauliflower with the vibrant flavors of Mediterranean spices. Perfect for cozy evenings, this soup strikes a balance between indulgence and lightness, making it suitable for everything from family dinners to elegant gatherings. The roasted cauliflower creates an irresistible depth of flavor, while fresh herbs add a touch of brightness. Easy to prepare in under 75 minutes, this recipe yields six hearty servings, making it ideal for sharing or meal prepping. Dive into a bowl of comfort that promises to become a staple in your home.

Ingredients

Scale
  • 2 heads of cauliflower (about 4 pounds)
  • Kosher salt
  • Black pepper
  • Extra virgin olive oil
  • 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 low-sodium vegetable broth
  • 2 cups whole milk or plant-based milk
  • Juice of 1/2 lemon
  • 1 cup chopped fresh dill

Instructions

  1. Preheat the oven to 425°F. Cut cauliflower into florets and place on a large sheet pan.
  2. Season with kosher salt, black pepper, and drizzle with olive oil; toss to coat evenly.
  3. Roast for about 45 minutes until tender and browned, turning halfway through.
  4. In a heavy pot over medium heat, sauté onions in olive oil until translucent; add garlic and spices.
  5. Stir in three-quarters of the roasted cauliflower; pour in vegetable broth and bring to a boil.
  6. Simmer for 5–7 minutes until slightly thickened; blend until smooth using an immersion blender.
  7. Return soup to heat, stir in milk and reserved cauliflower pieces; adjust seasoning as needed before serving hot.

Nutrition

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