Description
This creamy Roasted Cauliflower Soup is packed with golden caramelized cauliflower, garlic, warm Mediterranean spices, and fresh dill. Rich, comforting, and easy to make, this homemade soup is perfect for cozy dinners, healthy lunches, and meal prep. A splash of lemon adds a refreshing finish to every delicious spoonful!
Ingredients
– 2 heads cauliflower (about 4 pounds), cut into florets
– Kosher salt, to taste
– Freshly ground black pepper, to taste
– Extra virgin olive oil, for roasting, plus 2 tablespoons for sautéing
– 1 small yellow onion, chopped
– 5 garlic cloves, chopped
– 2 teaspoons ground cumin
– 2½ teaspoons sweet paprika
– 1 teaspoon ground sumac
– ¼ teaspoon ground turmeric
– 4 cups (32 ounces) low-sodium vegetable broth
– 1 cup water
– 2 cups whole milk or unsweetened plant-based milk
– Juice of ½ lemon
– 1 cup fresh dill, chopped
Instructions
Preheat the Oven: Preheat your oven to 425°F (220°C). Remove the cauliflower leaves and cut the heads into evenly sized florets.
Season the Cauliflower: Arrange the florets on large baking sheets. Drizzle generously with olive oil, season with salt and pepper, and toss to coat. Spread into a single layer without overcrowding.
Roast the Cauliflower: Roast for approximately 45 minutes, turning after 25 minutes, until tender and golden brown with caramelized edges.
Sauté the Aromatics: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and sauté for 7 minutes until translucent.
Add the Spices: Stir in the garlic, cumin, paprika, sumac, and turmeric. Cook for 1 minute until fragrant, stirring frequently.
Simmer the Soup: Reserve ¼ of the roasted cauliflower. Add the remaining cauliflower to the pot with the vegetable broth and 1 cup of water. Bring to a boil, reduce the heat, partially cover, and simmer for 5–7 minutes.
Blend Until Creamy: Remove from heat and carefully blend using an immersion blender until smooth or slightly chunky, depending on your preference.
Finish the Soup: Return to medium-low heat. Stir in the milk, lemon juice, and reserved roasted cauliflower. Heat gently until warmed through.
Season and Serve: Taste and adjust the salt and pepper. Stir in the fresh dill, ladle into bowls, and serve warm.
Notes
For Extra Flavor: Roast the cauliflower until deeply golden for the best caramelized flavor.
Vegan Option: Substitute whole milk with unsweetened oat or almond milk.
Consistency: Add extra vegetable broth if the soup becomes too thick.
Extra Creaminess: Blend thoroughly for a silky-smooth texture.
Storage: Refrigerate in an airtight container for up to 3–4 days.
Freezing: For best results, freeze before adding the milk and fresh dill. Store frozen for up to 3 months for best quality.
Serving Suggestion: Garnish with fresh dill, roasted cauliflower florets, and a drizzle of olive oil. Serve with crusty bread.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Roasting, Stovetop
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1/8 recipe (about 1½–2 cups)
- Calories: 220 kcal
- Sugar: 11 g
- Sodium: 330 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 12 mg