Description
Roasted Cauliflower Soup is a delightful comfort dish that warms the heart and nourishes the soul. This creamy yet light soup features an aromatic blend of Mediterranean spices, transforming simple cauliflower into an unforgettable culinary experience. Perfect for cozy nights in or as a stunning starter for gatherings, this recipe is not only easy to make but also packed with nutrients. Enjoy its velvety texture and customizable toppings to create your own perfect bowl of goodness.
Ingredients
Scale
- 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 milk
- 2 teaspoons ground cumin
- 2 ½ teaspoons sweet paprika
- Juice of ½ lemon
- Fresh dill for garnish
- Kosher salt
- Black pepper
- Extra virgin olive oil
Instructions
- Preheat oven to 425°F. Cut cauliflower into florets and place on a large sheet pan. Season with salt, pepper, and olive oil; toss to coat.
- Roast cauliflower for about 45 minutes, turning halfway through until tender and browned.
- In a heavy pot, heat olive oil over medium heat and sauté onions until translucent. Add garlic and spices; cook until fragrant.
- Stir in three-fourths of the roasted cauliflower, then add vegetable broth and water. Bring to a boil, then simmer for 5–7 minutes.
- Blend the 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 hot.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 230
- Sugar: 5g
- Sodium: 490mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 20mg