This Roasted Cauliflower Soup is a delightful blend of Mediterranean spices, creating a warm and inviting flavor profile. Perfect for cozy nights or gatherings with friends, this soup stands out with its creamy texture and vibrant taste. With simple ingredients and straightforward instructions, anyone can whip up this delicious dish in no time!
Why You’ll Love This Recipe
- Flavors: The combination of spices like cumin and paprika gives this soup a unique, rich flavor that warms the soul.
- Creamy Yet Light: Made with whole milk, it offers creaminess without being overly heavy, making it suitable for all seasons.
- Versatile Dish: Enjoy it as a starter, main course, or paired with crusty bread for a complete meal.
- Nutritious & Wholesome: Packed with cauliflower and spices, it’s not just delicious but also healthy, full of vitamins and fiber.
- Easy to Make: With just a few steps, you can create an impressive dish that’s sure to impress your family and guests.
Tools and Preparation
To make the perfect Roasted Cauliflower Soup, having the right tools will make your cooking experience smoother.
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: Essential for roasting the cauliflower evenly without overcrowding.
- Heavy pot or Dutch oven: Helps in even cooking and prevents burning while simmering the soup.
- Immersion blender: Allows you to blend the soup directly in the pot for easy cleanup and smooth consistency.
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.
For the Soup Base
- 2 heads of cauliflower (about 4 pounds)
- Kosher salt
- Black pepper
- Extra virgin olive oil
- 1 small yellow onion (chopped)
- 5 garlic cloves (chopped)
For Seasoning
- 2 teaspoons ground cumin
- 2 1/2 teaspoons sweet paprika
- 1 teaspoon ground sumac
- 1/4 teaspoon ground turmeric
For the Liquid
- 32 ounces (4 cups) low-sodium vegetable broth
- 2 cups whole milk or unseasoned plant-based milk of choice
- Juice of 1/2 lemon
For Garnish
- 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 any florets are larger than others, slice them down so they are uniform in size.
Step 2: Season the Cauliflower
Transfer the cut cauliflower to a large sheet pan. Sprinkle generously with kosher salt and black pepper. Drizzle with extra virgin olive oil. Toss everything together until well coated, then spread evenly on the pan without overlapping—use two pans if necessary.
Step 3: Roast the Cauliflower
Place the sheet pan in the oven. Roast for about 45 minutes total, turning at around 25 minutes until tender and browned in some areas. Remove from oven when done.
Step 4: Sauté the Onions
In a large heavy pot or Dutch oven over medium heat, add 2 tablespoons of olive oil until shimmering but not smoking. Add chopped onion and cook until translucent, about 7 minutes. Incorporate garlic along with cumin, paprika, sumac, and turmeric; stir just until fragrant (about 1 minute).
Step 5: Simmer
Add three-quarters of the roasted cauliflower into the pot (reserve some for later). Stir well to coat with spices before adding vegetable broth and one cup of water. Increase heat to high until boiling; then reduce heat to medium and cover part-way. Allow it to simmer until slightly thickened (about 5-7 minutes).
Step 6: Blend
Remove from heat temporarily. Using an immersion blender, blend until you achieve your preferred smoothness—keeping it slightly chunky adds texture! Alternatively, transfer carefully to a standard blender but ensure you leave room at the top due to steam.
Step 7: Finish and Serve
Return mixture to medium heat. Stir in whole milk (or plant-based milk), lemon juice, and reserved cauliflower pieces; cook briefly until warmed through. Adjust salt if needed before stirring in chopped dill. Serve hot!
How to Serve Roasted Cauliflower Soup
Roasted Cauliflower Soup is a versatile dish that can be enjoyed in various ways. Whether you’re looking for a light lunch or a comforting dinner, here are some ideas to elevate your soup experience.
Garnish Ideas
- Fresh Herbs: Top with chopped parsley or cilantro for a burst of color and flavor.
- Croutons: Add crunchy homemade or store-bought croutons for texture.
- Drizzle of Olive Oil: A splash of high-quality extra virgin olive oil enhances the richness.
Accompaniments
- Crusty Bread: Serve with warm, crusty bread or baguette slices for dipping.
- Salad: Pair with a simple mixed green salad to balance the creamy soup.
- Cheese Platter: Offer a selection of cheeses for a delightful contrast.
Additional Toppings
- Toasted Nuts: Sprinkle toasted pine nuts or almonds for added crunch and nutrition.
- Spicy Oil: Drizzle chili oil on top for those who enjoy a bit of heat.
How to Perfect Roasted Cauliflower Soup
Creating the perfect Roasted Cauliflower Soup is all about technique and quality ingredients. Here are some tips to ensure your soup turns out wonderfully every time.
- Use Fresh Cauliflower: Choose firm, white heads of cauliflower for optimal flavor and texture.
- Don’t Skimp on Seasoning: Generously season both the cauliflower before roasting and the soup itself during cooking to enhance flavors.
- Blend Thoroughly: For a creamier texture, blend the soup longer until smooth, but if you prefer some chunkiness, blend just enough to combine.
- Adjust Consistency: If the soup is too thick, add more broth or water until it reaches your desired consistency.
Best Side Dishes for Roasted Cauliflower Soup
Roasted Cauliflower Soup pairs beautifully with several side dishes. Here’s a list of delicious accompaniments that will complement your meal perfectly.
- Garlic Bread: Crispy garlic bread provides a savory crunch that pairs well with the soup.
- Caesar Salad: A classic Caesar salad adds freshness and zest to your meal.
- Grilled Cheese Sandwiches: A melty grilled cheese offers comfort alongside the creamy soup.
- Quinoa Salad: A light quinoa salad with veggies brings additional nutrients and flavors.
- Stuffed Peppers: Colorful stuffed peppers can be an exciting side dish option that’s filling.
- Roasted Vegetables: Seasonal roasted vegetables add variety and complement the Mediterranean flavors of the soup.
Common Mistakes to Avoid
When making Roasted Cauliflower Soup, it’s easy to overlook some key steps. Here are common mistakes to avoid for the best results.
- Overcrowding the Pan: If you place too much cauliflower on one pan, it will steam instead of roast. Use two pans if needed to ensure even roasting.
- Skipping the Seasoning: Not seasoning the cauliflower before roasting can lead to bland soup. Always season generously with salt and pepper.
- Not Preheating the Oven: Cooking in a cold oven can prevent proper roasting and caramelization. Preheat your oven to 425°F before starting.
- Ignoring Texture: Blending the soup too much can make it overly smooth. Aim for a slight chunkiness for better texture and flavor.
- Using Low-Quality Broth: The broth significantly affects the soup’s flavor. Opt for a good quality low-sodium vegetable broth for the best taste.
Storage & Reheating Instructions
Refrigerator Storage
- Store Roasted Cauliflower Soup in an airtight container.
- It will last up to 4 days in the refrigerator.
Freezing Roasted Cauliflower Soup
- Freeze in airtight containers or freezer bags.
- This soup can be frozen for up to 3 months.
Reheating Roasted Cauliflower Soup
- Oven: Preheat your oven to 350°F, transfer soup to an oven-safe dish, cover with foil, and heat for about 20 minutes.
- Microwave: Place in a microwave-safe bowl, cover loosely, and heat in 1-minute intervals until hot.
- Stovetop: Pour into a pot over medium heat and stir occasionally until warmed through.
Frequently Asked Questions
Here are some common questions about Roasted Cauliflower Soup.
What is Roasted Cauliflower Soup?
Roasted Cauliflower Soup is a creamy, flavorful soup made by roasting cauliflower and blending it with spices and broth for depth of flavor.
Can I make Roasted Cauliflower Soup vegan?
Yes! Substitute whole milk with unsweetened plant-based milk for a delicious vegan version of this comforting soup.
How do I enhance the flavor of Roasted Cauliflower Soup?
You can add additional spices like cayenne pepper or nutritional yeast for extra depth. Fresh herbs like parsley or cilantro also work well.
Can I use frozen cauliflower?
Absolutely! Just ensure it’s thawed and drained before using it in the recipe for optimal flavor and texture.
Final Thoughts
Roasted Cauliflower Soup is not only delicious but also versatile. You can customize it by adding different spices or toppings like croutons or seeds. This cozy meal is perfect for any night in, so give it a try!
Roasted Cauliflower Soup
Indulge in the warmth of Roasted Cauliflower Soup, a creamy delight infused with Mediterranean spices that elevate this comforting dish to new heights. This easy-to-make soup combines roasted cauliflower with aromatic ingredients like garlic, cumin, and paprika, creating a rich and vibrant flavor profile. It’s perfect for cozy evenings at home or as an impressive starter for gatherings. With its light yet creamy texture, this soup appeals to all seasons and palates. Enjoy it on its own or pair it with crusty bread for a fulfilling meal that will leave your guests asking for seconds.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves 6
- Category: Soup
- Method: Roasting and Blending
- Cuisine: Mediterranean
Ingredients
- 2 heads of cauliflower
- Olive oil
- Yellow onion
- Garlic cloves
- Ground cumin
- Sweet paprika
- Low-sodium vegetable broth
- Whole milk (or plant-based alternative)
- Fresh dill
Instructions
- Preheat the oven to 425°F. Cut cauliflower into uniform florets.
- On a large sheet pan, toss florets with olive oil, salt, and pepper. Roast for 45 minutes, turning halfway.
- In a heavy pot, sauté chopped onion in olive oil until translucent. Add garlic and spices, cooking until fragrant.
- Stir in three-quarters of the roasted cauliflower along with vegetable broth and water; simmer for 5-7 minutes.
- Blend the mixture until smooth or desired consistency is reached.
- Return to heat, add milk and reserved cauliflower; cook until warmed through before serving with fresh dill.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 18mg
