Roasted Cauliflower Soup
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
6
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Calories
1266 kcal
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Course
Soup
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Cuisine
Mediterranean
Roasted Cauliflower Soup
Description
The recipe begins by roasting trimmed cauliflower florets until tender and browned, which adds caramelized depth to the soup. Onions and garlic are sautéed with a blend of cumin, paprika, sumac, and turmeric to build fragrant layers. Most of the roasted cauliflower and broth are simmered together to blend flavors before pureeing to a smooth consistency. Milk is stirred in last to enrich the texture without boiling to avoid separation.
Lemon juice and fresh chopped dill are added to brighten the flavor profile and add an herbal note. The soup's texture is velvety and balanced between gentle spice, roasted vegetable richness, and fresh acidity. It is suitable as a starter or light meal, pairing well with bread.
For storage, the soup keeps refrigerated for up to 4 days. It can be frozen without milk; add milk after reheating. When reheating, warming gently and stirring continuously prevents milk curdling. A splash of water or broth can be added if thinning is desired during reheating.
Ingredients
- 2 cauliflower about 4 pounds, heads
- kosher salt
- black pepper
- extra virgin olive oil
- 1 onion chopped, small, yellow
- 5 garlic chopped, cloves
- 2 teaspoons cumin ground
- 2 1/2 teaspoons paprika sweet
- 1 teaspoon sumac ground
- 1/4 teaspoon Turmeric ground
- 32 ounces vegetable broth low-sodium, 4 cups
- 2 cups whole milk unsweetened plant-based milk of choice, or unseasoned whole milk
- lemon juice of half
- 1 cup dill chopped, fresh
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
- Store the soup covered in the refrigerator for up to 4 days.
- Freeze the soup without milk, leaving headspace in freezer-safe containers and labeling with the date and note to add milk after reheating.
- Defrost frozen soup overnight in the refrigerator, then reheat gently over medium heat with stirring and add milk once hot to prevent curdling.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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