This Roasted Cauliflower Soup is a delightful blend of Mediterranean spices that adds warmth and depth to your meal. Perfect for cozy nights or elegant gatherings, it’s creamy yet light, making it an ideal dish for any occasion. Enjoy this vibrant soup that transforms simple cauliflower into a hearty, comforting bowl of goodness.
Why You’ll Love This Recipe
- flavors: The combination of spices like cumin and paprika enhances the natural sweetness of the cauliflower.
- Easy to make: With straightforward steps, this recipe is perfect for both beginner and seasoned cooks.
- Versatile: This soup can be served as a starter or main dish, and it pairs well with crusty bread or a fresh salad.
- Healthy choice: Packed with nutrients from the cauliflower and herbs, this soup is as nourishing as it is delicious.
- Perfect for meal prep: Make a big batch ahead of time, and enjoy leftovers throughout the week.
Tools and Preparation
Before diving into this flavorful soup, gather your tools to ensure a smooth cooking experience.
Essential Tools and Equipment
- Large sheet pan
- Heavy pot or Dutch oven
- Immersion blender (or regular blender)
- Chopping board
- Knife
Importance of Each Tool
- Large sheet pan: Provides ample space to roast the cauliflower evenly without overcrowding.
- Heavy pot or Dutch oven: Retains heat well for even cooking when sautéing onions and simmering the soup.
- Immersion blender: Allows for easy blending directly in the pot, reducing cleanup time compared to transferring to a traditional blender.
Ingredients
This Roasted Cauliflower Soup features an array of fresh ingredients that create a rich flavor profile:
- 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 larger florets into smaller pieces so they are evenly sized.
Step 2: Season the Cauliflower
Transfer the cauliflower to a large sheet pan. Sprinkle with salt and pepper, then drizzle generously with olive oil. Toss to coat well. Spread out on the sheet pan without overlapping; use two sheet pans if necessary.
Step 3: Roast the Cauliflower
Roast the cauliflower in the oven, turning it at about 25 minutes. Cook until tender and deeply browned in some areas, which should take around 45 minutes total. Remove from the oven once done.
Step 4: Sauté the Onions
In a large 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, which takes about 7 minutes. Then add garlic, cumin, paprika, sumac, and turmeric; stir just until fragrant for about one minute.
Step 5: Simmer
Add three-fourths of the roasted cauliflower (reserve some for later). Stir well to coat with spices. Then add vegetable broth and one cup of water. Increase heat to high until boiling; lower heat to medium and cover partway. Simmer until slightly thickened, about 5 to 7 minutes.
Step 6: Blend
Uncover and remove from heat momentarily. Use an immersion blender to blend until you reach your desired smoothness—keeping it slightly chunky adds texture! If using a regular blender or food processor, leave room at the top when blending due to steam.
Step 7: Finish and Serve
Return the soup mixture to medium heat. Stir in whole milk (or plant-based milk), lemon juice, and reserved roasted cauliflower. Cook briefly until heated through; taste and adjust salt if needed. Finally, mix in chopped dill before serving hot.
Enjoy your delicious bowl of Roasted Cauliflower Soup, perfect for sharing or savoring alone!
How to Serve Roasted Cauliflower Soup
Roasted Cauliflower Soup is not just a dish; it’s an experience. Its creamy texture and vibrant flavors make it perfect for various serving suggestions that enhance its appeal.
Garnish with Fresh Herbs
- Chopped parsley – Adds a fresh, bright flavor that complements the soup.
- Crispy shallots – Provides a delightful crunch and sweetness.
- Extra dill – A sprinkle of fresh dill enhances the Mediterranean notes.
Pair with Crusty Bread
- Sourdough bread – Perfect for dipping and adds a tangy contrast.
- Garlic bread – The buttery, garlicky flavors work beautifully with the soup’s spices.
Add Protein
- Grilled chicken – Slices can be added on top for a hearty meal.
- Chickpeas – Roasted or sautéed chickpeas add texture and protein.
Serve with a Salad
- Mixed greens salad – Lightens up the meal while offering fresh crunch.
- Mediterranean quinoa salad – Complements the soup’s flavor profile and adds nutrients.
How to Perfect Roasted Cauliflower Soup
To achieve the best version of Roasted Cauliflower Soup, keep these tips in mind:
- Choose fresh cauliflower – Look for firm heads without brown spots for the best flavor.
- Roast until caramelized – Ensure the cauliflower is deeply browned for maximum flavor.
- Adjust seasoning – Taste before serving and adjust salt and pepper as needed.
- Use full-fat milk – For creaminess, whole milk works best but feel free to use plant-based alternatives if desired.
- Blend thoroughly – Adjust blending time until you reach your preferred smoothness.
- Garnish before serving – Fresh herbs or toppings should be added just before serving for optimal freshness.
Best Side Dishes for Roasted Cauliflower Soup
A well-paired side dish can elevate your Roasted Cauliflower Soup into a complete meal. Here are some great options:
- Grilled Cheese Sandwich – A classic pairing that brings comforting flavors together.
- Caesar Salad – Crisp romaine lettuce with Caesar dressing offers a refreshing balance.
- Stuffed Bell Peppers – Filled with grains and proteins, they round out the meal nicely.
- Olive Tapenade Crostini – Adds Mediterranean flair that complements the soup’s spices.
- Baked Sweet Potatoes – Their sweetness contrasts beautifully with the savory soup.
- Roasted Vegetable Platter – Seasonal roasted veggies enhance the overall earthy taste.
Common Mistakes to Avoid
Making Roasted Cauliflower Soup can be simple, but avoiding common mistakes is key to perfection. Here are some pitfalls to steer clear of:
- Overcrowding the Pan – If you place too much cauliflower on one pan, it will steam rather than roast. Spread the florets out evenly or use multiple pans.
- Neglecting Seasoning – Skipping salt and pepper can lead to bland soup. Always season your ingredients well before roasting for maximum flavor.
- Not Prepping Ingredients Properly – Cutting cauliflower into uneven sizes results in inconsistent cooking. Aim for uniform florets for even roasting and blending.
- Skipping the Simmer Step – Rushing through the simmering phase can prevent your soup from thickening properly. Allow enough time for flavors to meld.
- Ignoring Texture Preferences – Blending too much can create a completely smooth soup if you prefer some chunkiness. Blend according to your desired texture.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftover Roasted Cauliflower Soup in an airtight container.
- It lasts up to 3-4 days in the fridge.
Freezing Roasted Cauliflower Soup
- Place cooled soup in freezer-safe containers or bags.
- It can be frozen for up to 3 months; just label them with the date.
Reheating Roasted Cauliflower Soup
- Oven – Preheat your oven to 350°F and bake in an oven-safe dish until warmed through, about 20-25 minutes.
- Microwave – Heat on medium power in a microwave-safe bowl, stirring every minute until hot.
- Stovetop – Gently reheat on medium heat in a pot, stirring frequently until evenly warmed.
Frequently Asked Questions
Here are some common queries regarding Roasted Cauliflower Soup:
Can I use frozen cauliflower for this recipe?
Yes, you can use frozen cauliflower! Just make sure to thaw and drain any excess moisture before roasting.
What spices work best with Roasted Cauliflower Soup?
Mediterranean spices like cumin, paprika, and turmeric enhance the flavor beautifully. Feel free to experiment with others!
How do I make this soup vegan?
To make it vegan, substitute whole milk with unsweetened plant-based milk and omit any dairy toppings.
Can I add other vegetables to Roasted Cauliflower Soup?
Absolutely! Carrots, potatoes, or even a handful of spinach can add extra nutrients and flavor.
Final Thoughts
This Roasted Cauliflower Soup is not only delicious but also versatile. You can customize it by adding various spices or vegetables based on your preference. Perfect for cozy nights or meal prep, this recipe is sure to delight!
Roasted Cauliflower Soup
Indulge in the warm comfort of Roasted Cauliflower Soup, a creamy delight infused with Mediterranean spices. This vibrant dish transforms simple cauliflower into a hearty bowl of goodness, perfect for cozy nights or elegant gatherings. With its bold flavors from cumin and paprika, this soup not only nourishes but also pleases the palate. Easy to prepare and versatile enough to serve as a starter or main dish, it’s a wholesome choice that pairs beautifully with crusty bread or a fresh salad. Enjoy this delicious soup as part of your meal prep, relishing leftovers throughout the week.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves approximately 6 servings 1x
- Category: Soup
- Method: Roasting and 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 unsweetened plant-based milk
- Juice of 1/2 lemon
- 1 cup chopped fresh dill
Instructions
- Preheat your oven to 425°F. Cut cauliflower into florets and spread them on a large sheet pan.
- Season with salt, pepper, and olive oil. Roast for about 45 minutes until tender and browned.
- In a heavy pot, heat olive oil and sauté chopped onions until translucent. Add garlic and spices; stir until fragrant.
- Mix in three-fourths of the roasted cauliflower, followed by vegetable broth and water. Simmer for about 5–7 minutes.
- Blend the mixture until smooth using an immersion blender. Stir in milk, lemon juice, and reserved roasted cauliflower.
- Heat through before serving, garnished with dill.
Nutrition
- Serving Size: 1 serving
- Calories: 241
- Sugar: 6g
- Sodium: 590mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 14mg
