This Roasted Cauliflower Soup is a delightful dish that combines bold Mediterranean spices with creamy goodness, making it perfect for any cozy night in. Its versatility allows you to serve it as a main course or a starter, and its unique flavors will impress your family and friends. The warmth from the spices adds a comforting touch, while the vibrant freshness of the ingredients keeps it light.
Why You’ll Love This Recipe
- flavors: The combination of spices creates a rich, savory taste that elevates classic cauliflower soup.
- Creamy texture: Whole milk adds creaminess without being overly heavy, making this soup feel indulgent yet healthy.
- Easy to make: With straightforward steps and minimal prep time, you’ll have a delicious soup ready in no time.
- Versatile serving options: Enjoy it as a warm appetizer or pair it with crusty bread for a satisfying main dish.
- Nutritious ingredients: Packed with vegetables and herbs, this soup is both tasty and good for you.
Tools and Preparation
To create your roasted cauliflower soup, having the right tools on hand will make the process smoother. Here’s what you’ll need to gather before starting.
Essential Tools and Equipment
- Large sheet pan
- Heavy pot or Dutch oven
- Immersion blender (or standard blender)
- Knife
- Chopping board
Importance of Each Tool
- Large sheet pan: Provides enough space for roasting cauliflower evenly without overcrowding.
- Heavy pot or Dutch oven: Retains heat well, allowing for even cooking when sautéing onions and simmering the soup.
- Immersion blender: Makes blending the soup easy without needing to transfer hot liquid to another container, reducing mess.
Ingredients
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.
- 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
How to Make Roasted Cauliflower Soup
Step 1: Preheat the Oven
Preheat your oven to 425°F. Cut the cauliflower in half from top to bottom through the stem. Use the tip of your knife to slice off each individual floret. Slice any larger florets into smaller pieces so all are about the same size.
Step 2: Season the Cauliflower
Transfer the cauliflower to a large sheet pan. Sprinkle generously with kosher salt and black pepper. Drizzle with extra virgin olive oil. Toss well to coat, then spread evenly without overlapping—use two sheet pans if necessary.
Step 3: Roast the Cauliflower
Roast in the preheated oven for about 45 minutes, turning at around 25 minutes. The cauliflower should be tender with some parts deeply browned when done. Remove from the oven.
Step 4: Sauté the Onions
In a heavy pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat until shimmering but not smoking. Add chopped onion and cook until translucent (about 7 minutes). Stir in chopped garlic along with cumin, paprika, sumac, and turmeric; cook just until fragrant (about 1 minute).
Step 5: Simmer
Add about three-fourths of the roasted cauliflower to the pot (reserve the rest). Stir well to coat with spices. Pour in vegetable broth and one cup of water. Increase heat to high until boiling; reduce heat to medium and cover part-way. Simmer for about 5 to 7 minutes until slightly thickened.
Step 6: Blend
Uncover and momentarily remove from heat. Use an immersion blender to blend until you reach your desired smoothness—keeping some chunks can add texture! If using a standard blender or food processor, be careful not to fill too full; blend with steam cap off.
Step 7: Finish and Serve
Return pot to medium heat. Stir in whole milk, lemon juice, and reserved roasted cauliflower pieces. Cook briefly until everything is warmed through—check seasoning and adjust salt as needed. Finally, mix in chopped fresh dill before serving hot.
Enjoy your delicious homemade roasted cauliflower soup!
How to Serve Roasted Cauliflower Soup
Roasted Cauliflower Soup is not only delicious but also versatile. Here are some creative ways to enjoy your soup, whether you’re hosting a dinner or enjoying a cozy meal at home.
Pair with Fresh Bread
- Crusty Baguette – A warm, crusty baguette pairs perfectly for dipping.
- Garlic Bread – Adds a flavorful kick that complements the spices in the soup.
- Homemade Focaccia – Soft and fluffy, it’s great for soaking up every drop of soup.
Add a Garnish
- Chopped Fresh Herbs – Sprinkle cilantro or parsley for a fresh touch.
- Drizzle of Olive Oil – Adds richness and enhances the Mediterranean flavors.
- Toasted Nuts – Almonds or pine nuts add texture and crunch.
Serve as an Appetizer
- Small Bowls – Serve in small bowls for a light starter before the main course.
- Shot Glasses – For a fun twist, serve soup shots at parties.
Create a Soup Bar
- Variety of Toppings – Offer toppings like croutons, cheese, and chili flakes for guests to customize their bowls.
- Different Broths – Provide chicken or vegetable broth options for varying flavors.
How to Perfect Roasted Cauliflower Soup
Perfecting your Roasted Cauliflower Soup is all about technique and ingredient choice. Here are some tips to elevate your dish.
- Use Fresh Cauliflower – Opt for firm heads of cauliflower with tightly packed florets for the best flavor.
- Don’t Skimp on Roasting Time – Allowing the cauliflower to roast longer brings out its natural sweetness and depth of flavor.
- Adjust Seasoning Carefully – Always taste as you go. Adjust salt and spices according to your preference.
- Blend to Your Liking – If you prefer a chunkier texture, blend only half of the soup, leaving some pieces intact.
- Experiment with Spices – Feel free to add other spices like coriander or chili powder for extra warmth.
- Serve Warm, Not Hot – Letting the soup cool slightly before serving enhances its flavors.
Best Side Dishes for Roasted Cauliflower Soup
To make your meal complete, consider pairing your Roasted Cauliflower Soup with these delightful side dishes. Each option adds its own unique flavor profile to your dining experience.
- Mixed Green Salad – A light salad with vinaigrette balances the creaminess of the soup.
- Quinoa Salad – Nutty quinoa tossed with veggies makes for a hearty yet healthy side.
- Grilled Cheese Sandwiches – Classic comfort food that complements the soup perfectly.
- Stuffed Peppers – Colorful peppers filled with grains and beans provide a satisfying addition.
- Savory Scones – Cheesy or herb scones offer a delightful, flaky contrast to the smooth soup.
- Roasted Vegetables – Seasonal roasted veggies enhance the Mediterranean theme and add color to your plate.
Common Mistakes to Avoid
When making Roasted Cauliflower Soup, it’s easy to overlook some details. Here are common mistakes and how to avoid them.
- Skipping the seasoning: Not seasoning the cauliflower before roasting can lead to bland soup. Always sprinkle salt and pepper generously for flavor.
- Overcrowding the pan: Placing too much cauliflower on one sheet pan can cause steaming instead of roasting. Use multiple pans if necessary to allow even browning.
- Not using fresh herbs: Relying on dried herbs can dull the soup’s brightness. Fresh dill adds a wonderful flavor, so don’t skip this ingredient.
- Ignoring texture: Some may blend the soup too finely, losing its hearty texture. Aim for a slightly chunky consistency for better mouthfeel.
- Not adjusting seasoning: Failing to taste and adjust salt after cooking can lead to an unseasoned dish. Always taste before serving for optimal flavor.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- It will last up to 4 days in the fridge.
Freezing Roasted Cauliflower Soup
- Use freezer-safe containers or bags for storage.
- This soup can be frozen for up to 3 months.
Reheating Roasted Cauliflower Soup
- Oven: Preheat to 350°F and heat soup in an oven-safe dish until warmed through.
- Microwave: Heat in a microwave-safe bowl, stirring occasionally, until hot.
- Stovetop: Reheat over medium heat in a pot, stirring frequently until warmed.
Frequently Asked Questions
What makes Roasted Cauliflower Soup creamy?
The use of whole milk contributes to its creaminess while keeping it light. You can substitute with plant-based milk for a vegan option.
Can I customize my Roasted Cauliflower Soup?
Absolutely! Feel free to add spices like cayenne for heat or more vegetables like carrots for added nutrition.
How do I store leftover Roasted Cauliflower Soup?
Store leftovers in an airtight container in the refrigerator for up to four days or freeze them for up to three months.
Is this soup suitable for meal prep?
Yes! Roasted Cauliflower Soup is perfect for meal prep as it reheats well and can easily be portioned out.
Can I make this soup vegan?
Yes! Simply replace whole milk with unseasoned plant-based milk and ensure all other ingredients are vegan-friendly.
Final Thoughts
Roasted Cauliflower Soup is not only delicious but also versatile, making it perfect for any occasion. Feel free to customize it with your favorite herbs or spices, ensuring every bowl meets your taste preferences. Enjoy this cozy dish on chilly nights or as a delightful appetizer at gatherings!
Roasted Cauliflower Soup
Roasted Cauliflower Soup is a comforting and creamy dish that showcases the rich, earthy flavors of roasted cauliflower infused with Mediterranean spices. This velvety soup is perfect for chilly evenings, serving as an elegant starter or a satisfying main course. With its nutritious ingredients and simple preparation, this recipe is sure to impress your family and friends while keeping you warm and cozy.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves approximately 6 people
- Category: Soup
- Method: Roasting, Blending
- Cuisine: Mediterranean
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 1/2 teaspoons sweet paprika
- 1 teaspoon ground sumac
- 1/4 teaspoon ground turmeric
- 32 ounces low-sodium vegetable broth
- 2 cups whole milk (or plant-based alternative)
- Juice of 1/2 lemon
- 1 cup chopped fresh dill
Instructions
- Preheat oven to 425°F. Cut cauliflower into florets and place on a large sheet pan. Season with salt, pepper, and olive oil; toss to coat.
- Roast cauliflower for about 45 minutes, turning halfway through until tender and browned.
- In a heavy pot, heat olive oil over medium heat. Sauté onion until translucent, then add garlic and spices; cook until fragrant.
- Stir in three-fourths of roasted cauliflower, vegetable broth, and water. Bring to a boil, reduce heat, and simmer for about 5 minutes.
- Blend the soup using an immersion blender until desired smoothness is reached.
- Return to heat; stir in whole milk, lemon juice, reserved cauliflower pieces, and fresh dill. Warm through before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 6g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 15mg
