Roasted Cauliflower Soup with Spiced Broth and Fresh Dill Recipe

Introduction

This roasted cauliflower soup is a comforting, flavorful dish that highlights the natural sweetness and earthiness of cauliflower. Roasting the florets adds a deep, caramelized taste, while warming spices and fresh dill brighten every spoonful. It’s a perfect cozy meal for any season.

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, unsweetened plant-based milk of choice
• Juice of 1/2 lemon
• 1 cup chopped fresh dill

Instructions

1. Step 1: Preheat your oven to 425°F. Cut each cauliflower head in half lengthwise through the stem, then slice off individual florets. Cut larger florets into smaller, evenly sized pieces.
2. Step 2: Spread the cauliflower on a large sheet pan. Season with salt and pepper, drizzle generously with olive oil, and toss to coat. Arrange in a single layer without overlapping; use two pans if necessary.
3. Step 3: Roast the cauliflower for about 45 minutes, turning once around the 25-minute mark. The cauliflower should be tender and browned in spots. Remove from the oven.
4. Step 4: In a large heavy pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat until shimmering. Add the chopped onion and cook until translucent, about 7 minutes. Stir in garlic, cumin, paprika, sumac, and turmeric and cook for 1 minute until fragrant.
5. Step 5: Add 3/4 of the roasted cauliflower to the pot, reserving the rest for later. Stir to coat well with the spices. Pour in the vegetable broth and 1 cup of water. Bring to a boil over high heat, then reduce to medium and partially cover. Simmer for 5 to 7 minutes until slightly thickened.
6. Step 6: Remove the pot from heat. Use an immersion blender to blend the soup to your preferred texture; it can be smooth or slightly chunky. Alternatively, carefully transfer to a blender or food processor in batches and blend, leaving space for steam to escape.
7. Step 7: Return the soup to medium heat. Stir in the milk, lemon juice, and the reserved roasted cauliflower. Warm through briefly, then adjust salt to taste. Stir in fresh dill and serve hot.

Tips & Variations

• For a richer flavor, substitute whole milk with cream or coconut milk.
• Add a pinch of cayenne or smoked paprika for a spicier kick.
• Serve with crusty bread or a sprinkle of toasted nuts for texture.
• To make the soup vegan, use plant-based milk and ensure the broth is vegetable-based.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat to prevent curdling of the milk. This soup also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cauliflower instead of fresh?

While frozen cauliflower can be used in a pinch, fresh cauliflower roasted in the oven gives the soup a deeper, caramelized flavor that frozen florets won’t achieve as well.

Is there a substitute for sumac?

If you don’t have sumac, a squeeze of lemon juice can add a similar tangy brightness to the soup. Alternatively, a small amount of vinegar can work in a pinch.

Roasted Cauliflower Soup with Spiced Broth and Fresh Dill Recipe

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4.4 from 147 reviews

This Roasted Cauliflower Soup is a comforting and flavorful dish featuring deeply roasted cauliflower blended with aromatic spices and creamy milk. It combines roasted, sautéed, and simmered techniques to create a smooth yet slightly chunky soup that’s perfect for a cozy meal. The addition of fresh dill and lemon juice brightens the earthy flavor, making it a deliciously balanced and nourishing soup.

• Author: rami
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Vegetables and Aromatics

• 2 heads of cauliflower (about 4 pounds)
• 1 small yellow onion, chopped
• 5 garlic cloves, chopped
• 1 cup chopped fresh dill

Spices

• 2 teaspoons ground cumin
• 2 1/2 teaspoons sweet paprika
• 1 teaspoon ground sumac
• 1/4 teaspoon ground turmeric
• Kosher salt, to taste
• Black pepper, to taste

Liquids and Oils

• Extra virgin olive oil (generous amounts for roasting and sautéing, approximately 4-5 tablespoons total)
• 32 ounces (4 cups) low-sodium vegetable broth
• 2 cups whole milk or unseasoned unsweetened plant-based milk of choice
• Juice of 1/2 lemon

Instructions

1. Get ready. Preheat your oven to 425°F. Cut the cauliflower in half from top to bottom through the stem, then use the tip of your knife to slice off each individual floret. Slice any larger florets into smaller pieces so all of them are about the same size.
2. Season the cauliflower. Transfer the cauliflower florets to a large sheet pan. Sprinkle them with kosher salt and black pepper, then drizzle generously with extra virgin olive oil. Toss thoroughly to evenly coat all florets. Spread them out in a single layer without overlapping; use two sheet pans if necessary.
3. Roast the cauliflower. Place the sheet pan(s) in the preheated oven. Roast the cauliflower at 425°F, turning the florets about halfway through the cooking time (approximately 25 minutes). Continue roasting until the cauliflower is tender and deeply browned in some spots, about 45 minutes total. Remove from the oven and set aside.
4. Sauté the onions and spices. 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, stirring occasionally, until translucent, about 7 minutes. Add the chopped garlic, ground cumin, sweet paprika, ground sumac, and ground turmeric. Stir everything quickly until fragrant, about 1 minute.
5. Simmer the soup base. Add three-quarters of the roasted cauliflower to the pot, reserving the remaining quarter for later. Stir the cauliflower to coat it well with the spices. Pour in the vegetable broth and add 1 cup of water. Increase the heat to high to bring the mixture to a boil, then reduce the heat to medium and partially cover the pot. Let it simmer until the soup thickens slightly, about 5 to 7 minutes.
6. Blend the soup. Remove the pot from heat and uncover. Use an immersion blender to blend the soup to your desired consistency—this recipe keeps it a bit chunky. Alternatively, carefully transfer the soup to a blender or food processor, leaving plenty of room at the top and removing the steam vent, then blend until smooth or slightly chunky as preferred.
7. Finish and serve. Return the blended soup to medium heat. Stir in the milk, lemon juice, and the reserved roasted cauliflower florets. Cook briefly just to heat everything through. Taste and adjust salt as needed. Finally, stir in the fresh chopped dill. Serve the soup hot, garnished if desired.

Notes

• You can substitute whole milk with any plant-based milk for a vegan version.
• Adjust the thickness by adding more or less vegetable broth or water according to preference.
• For more spice, consider adding a pinch of cayenne or chili powder with the cumin and paprika.
• Leftover soup can be refrigerated for up to 3 days or frozen for longer storage.
• The roasted reserved cauliflower adds texture and visual appeal—don’t skip this step.

Keywords: Roasted Cauliflower Soup, Cauliflower Soup, Vegetarian Soup, Autumn Soup, Comfort Soup, Healthy Soup