Print

Roasted Cauliflower Soup

Roasted Cauliflower Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the warmth and richness of Roasted Cauliflower Soup, a delightful blend of roasted cauliflower and Mediterranean spices that creates a creamy, comforting dish perfect for any occasion. This soup captures the essence of cozy nights in, with its bold flavors enhanced by aromatic herbs and spices. Whether served as a hearty main course or an elegant starter at dinner parties, this easy-to-make recipe will impress your guests and nourish your soul. With fresh ingredients like whole milk and dill, every bowl is a guilt-free indulgence that’s sure to warm you from the inside out.

Ingredients

Scale
  • 2 heads cauliflower (about 4 pounds)
  • 1 small yellow onion
  • 5 garlic cloves
  • 32 ounces low-sodium vegetable broth
  • 2 cups whole milk (or plant-based milk)
  • Olive oil
  • 2 teaspoons ground cumin
  • 2 1/2 teaspoons sweet paprika
  • 1 teaspoon ground sumac
  • 1/4 teaspoon ground turmeric
  • Kosher salt
  • Black pepper
  • Juice of 1/2 lemon
  • Fresh dill for garnish

Instructions

  1. Preheat the oven to 425°F. Cut cauliflower into florets and spread on a sheet pan. Season with salt, pepper, and olive oil.
  2. Roast for about 45 minutes until tender and browned.
  3. In a Dutch oven, heat olive oil over medium heat and sauté chopped onion until translucent. Add garlic and spices; cook until fragrant.
  4. Stir in roasted cauliflower, then add vegetable broth. Simmer for 5-7 minutes.
  5. Blend the soup until smooth using an immersion blender. Stir in milk and lemon juice; heat through.
  6. Garnish with reserved cauliflower pieces and fresh dill before serving.

Nutrition

save me