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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.

Ingredients

Scale

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

Find it online: https://cheframiflavor.com/roasted-cauliflower-soup-with-spiced-broth-and-fresh-dill-recipe/