Roasted Cauliflower Soup Recipe

This cauliflower soup is boldly flavored with warming Mediterranean spices like cumin, turmeric, and paprika. Made with whole milk, it’s nice and creamy but not heavy. Make this light, fresh, and flavorful take on roasted cauliflower soup for a cozy night in.

Cauliflower takes on flavor and texture like a champ, which makes it the ideal vegetable for pairing with big flavors. Why waste an opportunity to throw a flavor party?

For my vegetarian cauliflower soup recipe, I first roast the florets in the oven, which carmelizes the edges to bring out some of its natural sweetness. Next, I add cumin for warmth, paprika for a mild kick, sumac for citrusy balance, and turmeric for an earthy, peppery undertone. Typical cauliflower soup is often loaded with heavy cream, which I don’t think it needs. Whole milk adds enough creaminess without dulling the flavor.

While, roasted cauliflower soup is one of my favorite recipes to make when the weather turns, this sturdy vegetable is also incredible.

Prep Time: 15 mins

Cook Time: 1 hr

Total Time: 1 hr 15 mins

Servings: 6

Ingredients:

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 ½ teaspoons sweet paprika

1 teaspoon ground sumac

¼ 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 ½ lemon

1 cup chopped fresh dill

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.

Saute 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 ¾ 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, 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.

Nutritional Info:

Roasted Cauliflower Soup Recipe

Ingredients:

Instructions:

Notes:

Nutritional Info:

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