Roasted Cauliflower Soup

Name: Roasted Cauliflower Soup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6 serving
Ingredients: 2 heads of cauliflower; kosher salt; black pepper; extra virgin olive oil; 1 small yellow onion; 5 garlic cloves; 2 teaspoons ground cumin; 2 1/2 teaspoons sweet paprika; 1 teaspoon ground sumac; 1/4 teaspoon ground turmeric; 32 ounces (4 cups) low-sodium vegetable broth; 2 cups whole milk or unseasoned; Juice of 1/2 lemon; 1 cup chopped fresh dill

User Reviews

4.8

444 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings
6
Calories
1266 kcal
Course
Soup
Cuisine
Mediterranean

Roasted Cauliflower Soup

Frida Fisher

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This cauliflower soup is boldly flavored with Mediterranean spices that bring a nice warmth and vibrant depth of flavor. Made with whole milk, it’s nice and creamy but not overly heavy. Make this light, fresh, and flavorful take on cream of cauliflower soup for a cozy night in.

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Ingredients

Servings

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 (4 cups) low-sodium vegetable broth
2 cups whole milk or unseasoned, unsweetened plant-based milk of choice
Juice of 1/2 lemon
1 cup chopped fresh dill

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Instructions

Get ready. 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. Slice any larger florets into smaller pieces so all of them are about the same size.
Season the cauliflower. Transfer the cauliflower to a large sheet pan. Sprinkle with salt and pepper and drizzle generously with olive oil. Toss to coat, then spread evenly without overlapping–use two sheet pans if you need to.
Roast the cauliflower. Roast, turning at about 25 minutes, until the cauliflower is tender and deeply browned in some parts, about 45 minutes in total. Remove from the oven.
Sauté the onions. In a large heavy pot or Dutch oven, heat 2 tablespoons of olive oil over medium until shimmering but not smoking. Add the onion and cook until translucent, about 7 minutes. Add the garlic, cumin, paprika, sumac, and turmeric and and stir just until fragrant, about 1 minute.
Simmer. Add 3/4 of the cauliflower (reserve the remaining for later). Stir to coat well with the spices, then add the broth and 1 cup of water. Turn the heat to high to bring to a boil, then lower heat to medium and cover part-way. Simmer until thickened slightly, 5 to 7 minutes.
Blend. Uncover and remove from heat momentarily. Use an immersion blender to blend until you achieve your desired smoothness–I keep mine a bit on the chunky side. You can also transfer to a blender or food processor, just be sure to leave plenty of room at the top and blend with the steam cap off.
Finish and serve. Return to a medium heat and stir in the milk, lemon juice, and reserved cauliflower. Cook briefly so that the soup is all warmed through. Test and adjust salt as needed. Finally, stir in the dill and serve hot.

Notes

Reheat over medium, stirring constantly and adding a splash more water or broth as necessary. Be careful not to let the soup come to a boil or the milk may separate.
Allow to cool completely before transferring it to freezer safe containers, leaving some room at the top. Cover and label with the date and an “Add Milk” note to self. Freeze for up to 2 months. Allow to defrost in your refrigerator overnight, then reheat over medium and stir in the milk once the soup is hot.
to browse quality Mediterranean ingredients including
olive oils
,
honey
,
jams
, and
spices
.
Store, covered in your refrigerator, for up to 4 days. Reheat over medium, stirring constantly and adding a splash more water or broth as necessary. Be careful not to let the soup come to a boil or the milk may separate.
If you’d like to freeze this soup, do not add milk. Allow to cool completely before transferring it to freezer safe containers, leaving some room at the top. Cover and label with the date and an “Add Milk” note to self. Freeze for up to 2 months. Allow to defrost in your refrigerator overnight, then reheat over medium and stir in the milk once the soup is hot.
Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.

Nutrition Information

Show Details

Calories 126.6kcal (6%) Carbohydrates 19.4g (6%) Protein 7.9g (16%) Fat 3.5g (5%) Saturated Fat 1.8g (9%) Polyunsaturated Fat 0.3g Monounsaturated Fat 0.8g Cholesterol 9.8mg (3%) Sodium 96.1mg (4%) Potassium 826.6mg (24%) Fiber 5.4g (22%) Sugar 9.2g (18%) Vitamin A 1156.1IU (23%) Vitamin C 102.7mg (114%) Calcium 175.7mg (18%) Iron 2.1mg (12%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 1266 kcal

% Daily Value*

Calories	126.6kcal	6%
Carbohydrates	19.4g	6%
Protein	7.9g	16%
Fat	3.5g	5%
Saturated Fat	1.8g	9%
Polyunsaturated Fat	0.3g	2%
Monounsaturated Fat	0.8g	4%
Cholesterol	9.8mg	3%
Sodium	96.1mg	4%
Potassium	826.6mg	18%
Fiber	5.4g	22%
Sugar	9.2g	18%
Vitamin A	1156.1IU	23%
Vitamin C	102.7mg	114%
Calcium	175.7mg	18%
Iron	2.1mg	12%