4.8 from 252 votes
Roasted Cauliflower Soup
Roasted Cauliflower Soup uses deep-roasted cauliflower combined with sautéed onions, garlic, and warming spices like cumin, paprika, sumac, and turmeric. It is pureed with vegetable broth and milk to create a creamy, flavorful soup with a subtle spice backdrop. Fresh dill and lemon juice add brightness at the end. This soup can be served warm as a comforting starter or light meal.
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings:
6
Calories:
1266 kcal
Course:
Soup
Cuisine:
Mediterranean
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 1266
% 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.