Roasted Cauliflower Soup
Roasted Cauliflower Soup is a comforting and vibrant dish that brings the delightful flavors of the Mediterranean right to your table. This creamy soup, made with roasted cauliflower and aromatic spices, offers a satisfying depth of flavor while remaining light and nourishing. Ideal for cozy nights in or as a starter for dinner parties, it features simple ingredients that come together effortlessly. Enjoy this wholesome meal topped with fresh herbs, croutons, or a drizzle of olive oil for an inviting presentation.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves 6
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 2 heads of cauliflower
- 1 small yellow onion
- 5 garlic cloves
- 32 oz low-sodium vegetable broth
- 2 cups whole milk (or plant-based milk)
- Extra virgin olive oil
- 2 teaspoons ground cumin
- 2 1/2 teaspoons sweet paprika
- 1 teaspoon ground sumac
- 1/4 teaspoon ground turmeric
- 1 cup chopped fresh dill
Instructions
- Preheat oven to 425°F. Cut cauliflower into florets and arrange on a sheet pan. Drizzle with olive oil and season with salt and pepper.
- Roast for about 45 minutes, turning halfway through until tender and browned.
- In a heavy pot, heat olive oil over medium heat, sauté onions until translucent; add garlic and spices.
- Stir in three-fourths of roasted cauliflower; add broth and water. Simmer for 5-7 minutes.
- Blend soup using an immersion blender until desired smoothness is reached.
- Return to heat; stir in milk, lemon juice, reserved cauliflower, and fresh dill before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 3g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 20mg
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