Roasted Cauliflower Soup

This Roasted Cauliflower Soup brings a delightful blend of Mediterranean spices that infuse warmth and depth into every bowl. Perfect for cozy nights, this soup is creamy yet light, making it an ideal choice for any occasion—from a family dinner to a sophisticated gathering. Its unique flavor profile sets it apart from typical cream of cauliflower soups, offering a fresh take that will impress your guests.

Why You’ll Love This Recipe

• flavors: The combination of spices like cumin and sumac elevates the taste and makes this soup truly exciting.
• Creamy texture: Whole milk gives the soup a rich consistency without being too heavy, perfect for all palate preferences.
• Easy preparation: With simple steps and common ingredients, you’ll have this comforting dish ready in no time.
• Versatile serving options: Enjoy it as an appetizer or main course, paired with crusty bread or a fresh salad.
• Vegetarian delight: This soup is suitable for vegetarians and can easily be made vegan with plant-based milk.

Tools and Preparation

To make the best Roasted Cauliflower Soup, you’ll need some essential kitchen tools. Having the right equipment makes cooking easier and more efficient.

Essential Tools and Equipment

• Large sheet pan
• Heavy pot or Dutch oven
• Immersion blender (or regular blender)
• Chopping knife
• Cutting board

Importance of Each Tool

• Large sheet pan: Ensures even roasting of the cauliflower, which enhances its flavor.
• Heavy pot or Dutch oven: Retains heat well, allowing for perfect simmering of the soup ingredients.
• Immersion blender: Makes blending easy without needing to transfer hot liquids to another container.

Ingredients

For this delicious Roasted Cauliflower Soup, you’ll need the following 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 (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: Get Ready

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 with kosher salt and black pepper, then drizzle generously with extra virgin olive oil. Toss to coat well, then spread evenly without overlapping—use two sheet pans if necessary.

Step 3: Roast the Cauliflower

Roast in the oven for about 45 minutes total, turning after about 25 minutes. You want it tender and deeply browned in some spots before removing it 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 the chopped onion and cook until translucent, approximately 7 minutes. Then add chopped garlic, cumin, paprika, sumac, and turmeric; stir until fragrant for about 1 minute.

Step 5: Simmer

Add three-fourths of your roasted cauliflower (reserve some for later). Stir well to coat with spices. Add vegetable broth and one cup of water. Increase heat to high until boiling, then reduce to medium heat and cover partway. Simmer until slightly thickened, around 5 to 7 minutes.

Step 6: Blend

Uncover your pot and temporarily remove it from heat. Use an immersion blender to puree until you reach your desired smoothness; keeping some chunks is perfectly fine! Alternatively, transfer in batches to a standard blender but remember to leave space at the top for steam.

Step 7: Finish and Serve

Return your blended soup to medium heat; stir in whole milk (or plant-based alternative), lemon juice, and reserved roasted cauliflower pieces. Heat briefly until warmed throughout. Taste and adjust salt as needed before stirring in fresh dill. Serve hot for a comforting meal!

How to Serve Roasted Cauliflower Soup

Roasted Cauliflower Soup is a delightful dish that can be served in various ways to enhance its flavor and presentation. Here are some creative serving suggestions that will elevate your soup experience.

With Crusty Bread

• Serve the soup alongside a warm, crusty baguette or sourdough bread for dipping. The bread’s texture pairs perfectly with the creamy soup.

Topped with Fresh Herbs

• Garnish each bowl with a sprinkle of chopped fresh dill or parsley. This adds a burst of color and freshness that complements the Mediterranean spices.

Drizzled with Olive Oil

• A drizzle of high-quality extra virgin olive oil on top not only enhances the flavor but also adds richness to each spoonful.

Accompanied by Salad

• Pair the soup with a light salad, such as a simple arugula salad dressed with lemon vinaigrette. The freshness of the greens balances the creamy soup.

Served with Cheese

• Top each serving with crumbled feta cheese or grated Parmesan. The salty tang from the cheese contrasts beautifully with the soup’s creaminess.

In a Bread Bowl

• For a fun twist, serve your Roasted Cauliflower Soup in hollowed-out bread bowls. This makes for an edible serving vessel that’s sure to impress guests.

How to Perfect Roasted Cauliflower Soup

Creating the perfect Roasted Cauliflower Soup involves attention to detail and following a few essential tips. Here are some key points to consider.

• Choose Fresh Cauliflower: Select firm and unblemished heads of cauliflower for the best flavor and texture.
• Adjust Seasonings: Taste your soup before serving and adjust salt, pepper, or lemon juice as needed to balance flavors.
• Use High-Quality Olive Oil: Invest in good extra virgin olive oil for drizzling; it enhances taste and provides healthy fats.
• Experiment with Herbs: Don’t hesitate to try different herbs like thyme or basil for varied flavor profiles.
• Blend Smoothly: For a super creamy texture, ensure you blend thoroughly but leave some chunks if you prefer more body in your soup.
• Serve Hot: Always serve this soup hot for the best taste experience; reheat gently if necessary.

Best Side Dishes for Roasted Cauliflower Soup

Pairing side dishes with Roasted Cauliflower Soup can enhance your meal and provide additional flavors. Here are some excellent options to consider.

1. Garlic Bread
   A classic side that’s easy to prepare; just spread butter and minced garlic on sliced bread, then toast until golden brown.

2. Mediterranean Quinoa Salad
   This refreshing salad features quinoa, cherry tomatoes, cucumbers, and olives tossed in lemon vinaigrette for a zesty complement.

3. Stuffed Peppers
   Bell peppers filled with rice, beans, and spices make for hearty pairing while adding vibrant colors to your table.

4. Roasted Vegetables
   A medley of seasonal vegetables roasted until caramelized brings additional depth of flavor while keeping everything cozy.

5. Cheese Platter
   A selection of cheeses served with nuts and dried fruits provides delightful textures and flavors that contrast nicely with the soup.

6. Savory Scones
   Cheese or herb scones offer a deliciously crumbly addition; serve warm alongside your soup for an inviting touch.

7. Simple Green Salad
   A light salad made from mixed greens tossed in vinaigrette keeps things fresh while balancing the creamy aspects of the soup.

8. Pita Chips
   Crunchy pita chips can add a fun textural element; serve them on the side for dipping into your delicious Roasted Cauliflower Soup.

Common Mistakes to Avoid

Making Roasted Cauliflower Soup can be simple, but there are a few common pitfalls to watch out for.

• Overcooking the cauliflower: Cauliflower should be tender and slightly browned. Keep an eye on it while roasting to ensure it doesn’t become mushy.
• Not seasoning properly: Seasoning at each step is crucial. Always taste and adjust salt and pepper as you go to enhance the flavors.
• Ignoring the blending technique: If using a blender, fill it only halfway to avoid spills. An immersion blender is ideal for achieving the desired smoothness without mess.
• Skipping the lemon juice: The acidity from lemon juice brightens the soup’s flavor. Don’t skip this step; it balances the richness of the milk and spices.
• Neglecting fresh herbs: Fresh dill adds a delightful freshness. Make sure to include it just before serving for the best flavor.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container.
• It can last up to 4 days in the refrigerator.

Freezing Roasted Cauliflower Soup

• Freeze in freezer-safe containers or bags.
• It will keep well for up to 3 months.

Reheating Roasted Cauliflower Soup

• Oven: Preheat to 350°F, transfer soup to a baking dish, cover with foil, and heat for about 20 minutes or until warmed through.
• Microwave: Place in a microwave-safe bowl, cover loosely, and heat in 1-minute intervals, stirring in between until hot.
• Stovetop: Heat over medium heat in a pot, stirring occasionally until warmed through.

Frequently Asked Questions

Here are some common questions about making Roasted Cauliflower Soup.

Can I use frozen cauliflower for this soup?

Yes, you can use frozen cauliflower. Just make sure it’s thawed and drained before roasting.

What can I substitute for whole milk?

You can substitute unseasoned plant-based milk like almond or oat milk for a lighter version of Roasted Cauliflower Soup.

How do I make my soup thicker?

To thicken your soup, you can blend more of the roasted cauliflower into the mixture or add a little cornstarch mixed with water.

Can I add other vegetables?

Absolutely! Feel free to add carrots, potatoes, or even leeks for extra flavor and nutrition.

How long does it take to make Roasted Cauliflower Soup?

The total time is approximately 75 minutes from start to finish, including prep and cooking time.

Final Thoughts

This Roasted Cauliflower Soup is not only comforting but also versatile. You can customize it with different herbs or spices based on your preferences. Enjoy this delicious recipe on chilly evenings or whenever you’re craving something warm and satisfying!

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Roasted Cauliflower Soup

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• Author: Saphira
• Total Time: 1 hour 15 minutes
• Yield: Serves approximately 6

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Description

Indulge in the comforting embrace of Roasted Cauliflower Soup, a delightful Mediterranean-inspired dish that combines velvety texture with bold flavors. This soup features roasted cauliflower infused with aromatic spices like cumin and sumac, creating a warm and inviting bowl that’s perfect for any occasion. Whether it’s a family dinner or an elegant gathering, this creamy yet light soup is sure to impress. Easy to prepare with common ingredients, it can be served as an appetizer or main course, making it versatile enough to suit any palate. Enjoy it alongside crusty bread or a refreshing salad for a complete meal that warms both body and soul.

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Ingredients

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• 2 heads of cauliflower (about 4 pounds)
• 1 small yellow onion (chopped)
• 5 garlic cloves (chopped)
• 32 ounces low-sodium vegetable broth
• 2 cups whole milk (or plant-based alternative)
• 2 teaspoons ground cumin
• 2 ½ teaspoons sweet paprika
• Juice of 1/2 lemon
• Fresh dill for garnish

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Instructions

1. Preheat oven to 425°F. Cut cauliflower into florets.
2. Toss cauliflower with salt, pepper, and olive oil on a large sheet pan, spreading evenly.
3. Roast for about 45 minutes until tender and browned.
4. In a Dutch oven, sauté onions in oil until translucent, then add garlic and spices; cook until fragrant.
5. Stir in roasted cauliflower and vegetable broth; simmer for 5-7 minutes.
6. Blend the mixture until smooth; stir in milk and lemon juice, adding reserved cauliflower pieces.
7. Heat briefly and serve garnished with fresh dill.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Soup
• Method: Baking/Sautéing/Blending
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 210
• Sugar: 6g
• Sodium: 550mg
• Fat: 10g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 5g
• Protein: 5g
• Cholesterol: 20mg