This Roasted Cauliflower Soup is an inviting dish that captures the essence of Mediterranean flavors. With a creamy texture and a harmonious blend of spices, it’s perfect for cozy dinners or gatherings. The soup balances lightness with richness, making it suitable for various occasions, from a casual weeknight meal to a festive gathering. Enjoy the vibrant taste and comforting warmth that this cauliflower soup offers.
Why You’ll Love This Recipe
- Flavors: The Mediterranean spices elevate the taste, providing depth and warmth.
- Creamy Yet Light: Made with whole milk, the soup is rich without being too heavy.
- Versatile Dish: Perfect as a starter or main course, it fits any dining occasion.
- Easy Preparation: Simple steps make this flavorful soup easy to prepare.
- Healthy Ingredients: Packed with nutrients from cauliflower and herbs, this soup is both delicious and wholesome.
Tools and Preparation
To make your cooking experience smooth, gather the necessary tools before you start.
Essential Tools and Equipment
- Large sheet pan
- Heavy pot or Dutch oven
- Immersion blender (or blender/food processor)
- Knife
- Cutting board
Importance of Each Tool
- Large sheet pan: Essential for roasting the cauliflower evenly without overcrowding.
- Heavy pot or Dutch oven: Great for simmering the soup and ensuring even heat distribution.
- Immersion blender: Allows you to blend the soup directly in the pot for easy cleanup.
Ingredients
This roasted cauliflower soup features ingredients that create a delightful medley of flavors:
- 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 floret. Make sure larger florets are cut into smaller pieces so they cook evenly.
Step 2: Season the Cauliflower
Transfer the cut cauliflower to a large sheet pan. Sprinkle with kosher salt and black pepper. Drizzle generously with extra virgin olive oil. Toss everything together until well coated and spread them out evenly on the pan—use two pans if necessary.
Step 3: Roast the Cauliflower
Roast in the preheated oven for about 45 minutes, turning once at around 25 minutes. The cauliflower should be tender and have some deep brown spots when done. Remove from 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 sauté until translucent, approximately 7 minutes. Stir in chopped garlic, cumin, paprika, sumac, and turmeric; cook until fragrant (about 1 minute).
Step 5: Simmer
Add three-fourths of your roasted cauliflower to the pot (reserve some for later). Stir well to coat all ingredients with spices. Pour in vegetable broth and one cup of water. Bring to a boil over high heat, then reduce heat to medium and cover partially. Let it simmer until slightly thickened, about 5 to 7 minutes.
Step 6: Blend
Remove from heat temporarily before blending. Use an immersion blender directly in the pot until you reach your desired smoothness; leave some chunks if preferred. Alternatively, transfer batches into a blender but leave room at the top due to steam.
Step 7: Finish and Serve
Return blended soup to medium heat and stir in whole milk (or plant-based), lemon juice, and reserved roasted cauliflower pieces. Heat briefly until warmed through while adjusting salt as needed. Finally, mix in fresh dill before serving hot.
Enjoy this creamy yet light Roasted Cauliflower Soup, perfect for any occasion!
How to Serve Roasted Cauliflower Soup
Roasted Cauliflower Soup is a warm and comforting dish that can be enjoyed in various delightful ways. Here are some serving suggestions to elevate your soup experience.
Garnish with Fresh Herbs
- Dill or Parsley: A sprinkle of fresh dill or parsley adds a burst of color and freshness.
- Chives: Finely chopped chives lend a mild onion flavor that complements the soup nicely.
Add a Drizzle of Olive Oil
- Extra Virgin Olive Oil: A light drizzle of high-quality olive oil enhances the flavors and adds richness.
- Flavored Olive Oil: Consider using garlic or chili-infused olive oil for an extra kick.
Serve with Crusty Bread
- Sourdough Bread: The tangy flavor of sourdough pairs perfectly with the creamy texture of the soup.
- Garlic Bread: For those who love bold flavors, garlic bread makes an excellent companion.
Top with Cheese
- Feta Cheese: Crumbled feta adds a salty flavor that beautifully contrasts the sweetness of the cauliflower.
- Parmesan Cheese: Freshly grated Parmesan offers a nutty taste that enriches each spoonful.
Create a Soup Bar
- Toppings Station: Set up a variety of toppings like croutons, seeds, and spices so everyone can customize their bowl.
- Condiments: Offer options like hot sauce or balsamic glaze for added depth.
Pair with a Side Salad
- Mixed Greens Salad: A light salad with lemon vinaigrette complements the richness of the soup well.
- Caesar Salad: The crispness and creaminess of Caesar salad make it an indulgent pairing.
How to Perfect Roasted Cauliflower Soup
To make the best Roasted Cauliflower Soup, follow these helpful tips to enhance your dish further.
- Choose Fresh Cauliflower: Select firm, white heads of cauliflower for the best flavor and texture.
- Don’t Rush the Roasting: Allowing the cauliflower to roast until deeply browned brings out its natural sweetness.
- Adjust Consistency: If you prefer a thicker soup, reduce the broth; for a thinner soup, add more liquid as needed.
- Experiment with Spices: Feel free to adjust spices like cumin and paprika according to your taste preferences.
- Blend Thoroughly: For an ultra-smooth texture, blend longer or use a high-speed blender instead of an immersion blender.
- Serve Hot: Enjoy this soup fresh off the stove for the best taste and warmth.
Best Side Dishes for Roasted Cauliflower Soup
Pairing side dishes with your Roasted Cauliflower Soup can create a more satisfying meal. Here are some great options to consider.
- Garlic Bread: Crispy on the outside and soft inside, it’s perfect for dipping into your soup.
- Green Salad: A simple green salad with vinaigrette balances out the richness of the soup beautifully.
- Grilled Cheese Sandwich: This classic comfort food adds heartiness when served alongside your creamy soup.
- Quinoa Bowl: A light quinoa bowl topped with veggies can provide extra nutrition and texture.
- Stuffed Peppers: Colorful stuffed peppers filled with grains or beans make for a filling side dish option.
- Roasted Vegetables: Seasoned roasted vegetables complement the flavors in your soup while adding more nutrients.
Common Mistakes to Avoid
When making Roasted Cauliflower Soup, a few common mistakes can hinder your results. Here are some tips to ensure your soup turns out perfectly.
- Ignoring the cauliflower size: Make sure to cut the cauliflower into evenly sized florets. This ensures they roast uniformly and cook consistently in the soup.
- Overcrowding the baking sheet: If you place too many florets on one sheet, they will steam instead of roast. Use multiple sheets if necessary for even roasting.
- Not seasoning enough: Seasoning is key for flavor. Don’t skimp on salt and pepper; taste as you go to achieve a well-balanced flavor.
- Skipping the blending step: Blending the soup creates a creamy texture. If you’re aiming for chunkiness, blend only part of it or use an immersion blender briefly.
- Forgetting about garnishes: Fresh herbs like dill add brightness and flavor. Don’t forget to sprinkle them on top before serving for that extra pop!
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- The soup can last up to 4 days in the fridge.
Freezing Roasted Cauliflower Soup
- Allow the soup to cool completely before freezing.
- Freeze in portion-sized airtight containers for easy reheating.
- It can be kept frozen for up to 3 months.
Reheating Roasted Cauliflower Soup
- Oven: Preheat to 350°F, transfer the soup to a baking dish covered with foil, and heat until warmed through.
- Microwave: Heat in short intervals, stirring in between, until hot.
- Stovetop: Heat in a pot over medium heat, stirring frequently until warmed through.
Frequently Asked Questions
Here are some common questions regarding Roasted Cauliflower Soup.
How do I make my Roasted Cauliflower Soup thicker?
You can add more cauliflower or reduce the broth during cooking. Blending longer also helps achieve a thicker consistency.
Can I use other types of milk?
Yes! You can substitute whole milk with any unseasoned plant-based milk for a dairy-free option without losing creaminess.
What spices pair well with Roasted Cauliflower Soup?
In addition to cumin and paprika, consider adding coriander or nutmeg for additional warmth and complexity in flavor.
Can I add protein to this soup?
Absolutely! Adding cooked chicken, chickpeas, or lentils can enhance the nutritional value while making it more filling.
Is Roasted Cauliflower Soup suitable for meal prep?
Yes! This soup stores well and is perfect for meal prep; just follow storage instructions above for best results.
Final Thoughts
Roasted Cauliflower Soup is not only comforting but also versatile. You can customize it by adding your favorite spices or garnishes. Try this delightful recipe for a warm, satisfying meal that’s perfect for any cozy night in!
Roasted Cauliflower Soup
Roasted Cauliflower Soup is a delightful blend of creamy texture and Mediterranean flavors, making it the perfect comfort food for chilly evenings. This nourishing soup combines roasted cauliflower with aromatic spices, resulting in a rich yet light dish that suits any occasion—from weeknight dinners to festive gatherings. With its easy preparation and wholesome ingredients, this soup is not only delicious but also packed with nutrients. Enjoy it garnished with fresh herbs or paired with crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves approximately 6
- Category: Soup
- Method: Roasting, Blending, Sautéing
- 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 unseasoned plant-based milk of choice
- Juice of 1/2 lemon
- 1 cup chopped fresh dill
Instructions
- Preheat the oven to 425°F. Cut and prepare the cauliflower florets.
- Season the florets with olive oil, salt, and pepper on a large sheet pan.
- Roast for about 45 minutes until tender and browned.
- In a pot, sauté onions and garlic before adding spices.
- Stir in roasted cauliflower, broth, and water; simmer until thickened.
- Blend until smooth using an immersion blender.
- Stir in milk, lemon juice, and reserved cauliflower; heat through.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 6g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 15mg
