This Roasted Cauliflower Soup is an inviting dish that brings warmth to any table. Perfect for cozy nights or gatherings, this soup features Mediterranean spices that elevate its flavor. The creamy texture, derived from whole milk, strikes a balance between rich and light, making it suitable for any occasion. With its vibrant taste and comforting qualities, this dish will surely become a favorite in your recipe collection.
Why You’ll Love This Recipe
- Flavor: Infused with Mediterranean spices like cumin and sumac, this soup offers a unique taste experience.
- Creamy Yet Light: Made with whole milk, it’s indulgent but not overly heavy, making it perfect for any meal.
- Easy Preparation: Simple steps make this roasted cauliflower soup accessible for all cooking levels.
- Versatile Dish: Enjoy it as a main course or a side; this soup pairs wonderfully with crusty bread or a fresh salad.
- Healthy Ingredients: Packed with nutrients from cauliflower and herbs, it’s a wholesome addition to your diet.
Tools and Preparation
To create the best roasted cauliflower soup, you’ll need some essential tools. Having the right equipment ensures that the process is smooth and enjoyable.
Essential Tools and Equipment
- Immersion blender
- Large sheet pan
- Heavy pot or Dutch oven
- Chopping knife
Importance of Each Tool
- Immersion blender: This tool allows you to blend the soup directly in the pot, reducing mess and making blending easier.
- Heavy pot or Dutch oven: Ideal for even heat distribution, ensuring your ingredients cook properly without burning.
- Large sheet pan: Provides ample space for roasting cauliflower evenly while allowing moisture to escape.
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 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 your knife to slice off each individual floret. If you have larger florets, slice them into smaller pieces so they are uniform in 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 and toss to coat well. Spread the florets evenly on the pan without overlapping; use two sheet pans if needed.
Step 3: Roast the Cauliflower
Roast the cauliflower in the preheated oven for about 45 minutes, turning it halfway through at around 25 minutes. The goal is to have tender florets that are deeply browned in some parts. Once done roasting, remove them from the oven.
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 (about 7 minutes). Stir in garlic, cumin, sweet paprika, sumac, and turmeric; cook just until fragrant (about 1 minute).
Step 5: Simmer
Add three-fourths of the roasted cauliflower to the pot (reserve some for later). Stir well to coat with spices. Pour in vegetable broth and one cup of water. Increase heat to high until boiling; then lower heat to medium and cover partially. Let simmer until slightly thickened (approximately 5–7 minutes).
Step 6: Blend
Uncover your pot and remove it from heat momentarily. Use an immersion blender to puree until you reach your desired smoothness; many prefer leaving it slightly chunky. If using a traditional blender or food processor, ensure plenty of room at the top while blending.
Step 7: Finish and Serve
Return blended soup to medium heat. Stir in whole milk (or plant-based alternative), lemon juice, and reserved cauliflower pieces. Cook briefly until everything is warmed through; adjust salt as needed before serving hot. Finally, stir in chopped fresh dill for added flavor!
How to Serve Roasted Cauliflower Soup
This roasted cauliflower soup is a versatile dish that can be enjoyed in various ways. Whether you’re serving it as a main course or alongside other dishes, these suggestions will enhance your dining experience.
With Crusty Bread
- Pair with rustic, crusty bread for a comforting meal. The bread can be used to soak up the creamy soup.
Garnished with Fresh Herbs
- Top each bowl with freshly chopped herbs like parsley or dill. This adds a burst of freshness and enhances the presentation.
Drizzled with Olive Oil
- A drizzle of high-quality extra virgin olive oil can elevate the flavor. It adds richness and a lovely finish to the dish.
Served Chilled
- Enjoy this soup chilled for a refreshing summer dish. Just prepare as usual and let it cool before serving.
Accompanied by Cheese
- Add a sprinkle of feta or goat cheese on top for a tangy contrast. This complements the flavors beautifully.
With a Side Salad
- Serve with a light salad for added texture and nutrition. A simple green salad with vinaigrette works well.
How to Perfect Roasted Cauliflower Soup
To achieve the best roasted cauliflower soup, consider these helpful tips that enhance both flavor and texture.
- Roast until caramelized – Ensure your cauliflower is deeply browned for maximum flavor development.
- Use fresh spices – Freshly ground spices deliver more robust flavors than pre-ground ones.
- Adjust creaminess – For lighter soup, use less milk or substitute with plant-based milk.
- Blend thoroughly – Adjust the blending time according to your desired smoothness; shorter for chunky, longer for creamy.
- Taste as you go – Always taste and adjust seasoning during cooking to ensure balanced flavor.
- Experiment with toppings – Try different toppings like toasted nuts or seeds for added crunch.
Best Side Dishes for Roasted Cauliflower Soup
This roasted cauliflower soup pairs wonderfully with many side dishes. Here are some great options to complement your meal:
- Garlic Bread – Crispy and buttery, perfect for dipping into the soup.
- Caesar Salad – The creamy dressing balances well with the soup’s flavors.
- Grilled Cheese Sandwich – A classic comfort food pairing that kids will love too.
- Roasted Vegetables – Seasoned seasonal veggies add both color and nutrition to your table.
- Quinoa Salad – A light quinoa salad brings additional protein and texture.
- Stuffed Peppers – Colorful peppers stuffed with grains make an attractive side dish that’s filling too.
- Pita Chips – Crunchy and fun, they add a delightful texture contrast when served alongside.
- Hummus Platter – A variety of hummus served with fresh veggies is a great appetizer before digging into the soup.
Common Mistakes to Avoid
Making Roasted Cauliflower Soup can be a delightful experience, but a few common mistakes can affect the final result.
- Overcooking the cauliflower: This can lead to a mushy texture. Roast until tender and slightly browned for the best flavor.
- Ignoring seasoning: Not seasoning adequately can make the soup bland. Use salt, pepper, and spices generously to enhance the taste.
- Using cold liquids: Adding cold broth or milk can cool down your soup’s temperature. Always warm your liquids before adding them to keep it hot.
- Skipping blending properly: Not blending long enough can leave chunks in your soup. Aim for a smooth consistency unless you prefer some texture.
- Neglecting herbs: Fresh herbs add brightness and depth. Don’t skip adding dill at the end for an aromatic finish.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 3–4 days.
- Let the soup cool completely before sealing to prevent condensation.
Freezing Roasted Cauliflower Soup
- Freeze in freezer-safe containers for up to 3 months.
- Leave space at the top of containers as the soup will expand when frozen.
Reheating Roasted Cauliflower Soup
- Oven: Preheat to 350°F, pour into an oven-safe dish, cover with foil, and heat for about 20–30 minutes until warmed through.
- Microwave: Place in a microwave-safe bowl, cover loosely, and heat in 1-minute intervals until hot, stirring between each interval.
- Stovetop: Pour into a pot over medium heat, stirring frequently until heated through.
Frequently Asked Questions
Here are some common questions about Roasted Cauliflower Soup.
Can I make Roasted Cauliflower Soup vegan?
Absolutely! Use plant-based milk instead of whole milk and ensure your vegetable broth is vegan-friendly.
How do I achieve a creamy texture in my soup?
Using whole milk or cream is key. For a lighter version, blend in cashews or soaked nuts for creaminess without dairy.
What spices work well with Roasted Cauliflower Soup?
Mediterranean spices like cumin, paprika, and sumac enhance flavor beautifully. Feel free to experiment with others like curry powder!
Can I use frozen cauliflower?
Yes! Frozen cauliflower works well; just adjust cooking times accordingly as it may cook faster than fresh.
Final Thoughts
Roasted Cauliflower Soup is not only comforting and delicious but also versatile. You can customize it by adding other vegetables or adjusting spices according to your taste. This recipe is perfect for cozy nights or impressing guests—give it a try!
Roasted Cauliflower Soup
Roasted Cauliflower Soup is a warm, inviting dish that effortlessly combines comfort and flavor. This creamy soup features roasted cauliflower blended with Mediterranean spices like cumin and sumac, creating a delightful taste experience. Perfect for cozy nights or gatherings, this recipe strikes a beautiful balance between richness and lightness, making it an ideal choice for any occasion. With easy preparation steps and wholesome ingredients, it’s bound to become a staple in your recipe collection.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves about 6 portions
- Category: Soup
- Method: Roasting/Sautéing/Blending
- Cuisine: Mediterranean
Ingredients
- 2 heads of cauliflower (about 4 pounds)
- 1 small yellow onion (chopped)
- 5 garlic cloves (chopped)
- 2 teaspoons ground cumin
- 2 ½ teaspoons sweet paprika
- 1 teaspoon ground sumac
- 32 ounces low-sodium vegetable broth
- 2 cups whole milk or plant-based milk
- Fresh dill for garnish
Instructions
- Preheat the oven to 425°F. Cut cauliflower into florets and season with salt, pepper, and olive oil on a large sheet pan.
- Roast for about 45 minutes until tender and browned, turning halfway through.
- In a heavy pot, sauté onion in olive oil until translucent; add garlic and spices, cooking until fragrant.
- Stir in three-fourths of the roasted cauliflower, vegetable broth, and water; simmer for 5–7 minutes.
- Blend the soup to your desired smoothness using an immersion blender.
- Return to heat; stir in milk and reserved cauliflower pieces. Cook briefly until warmed through and adjust seasoning as needed.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 6g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 15mg
