This roasted cauliflower soup is a cozy, bold-flavored dish infused with warming Mediterranean spices like cumin, turmeric, and paprika. With a creamy texture from whole milk but a light, fresh feel, this soup is a perfect way to enjoy a healthier, flavorful take on classic cauliflower soup. Whether you’re craving a comforting dinner or a flavorful dish to impress your guests, this soup delivers on all fronts.
Why This Soup Works
Cauliflower is an incredibly versatile vegetable, capable of soaking up big, bold flavors. Roasting the cauliflower enhances its natural sweetness while caramelizing the edges, bringing out depth and complexity in every bite. The Mediterranean spices — cumin, paprika, sumac, and turmeric — add layers of warmth, heat, and brightness. Paired with a bit of whole milk, the soup becomes luxuriously creamy without overwhelming the delicate flavors of the cauliflower. A squeeze of lemon juice and a sprinkle of fresh dill finish the soup with a bright, herbal touch that elevates the entire dish.
Perfect for a Cozy Night In
Roasted cauliflower soup is an easy-to-make and comforting dish that works wonders for a cozy evening. The soup’s fragrant spices and creamy texture make it a great dish for a relaxed night or when you need something that feels a bit indulgent without being overly rich.
Ingredients for Roasted Cauliflower Soup
This roasted cauliflower soup comes together with simple ingredients that pack big flavor. Here’s what you’ll need:
- Cauliflower: Fresh and firm heads of cauliflower, free from browning.
- Extra virgin olive oil: A medium-intensity oil adds richness to the roasted cauliflower.
- Aromatics: A yellow onion and garlic cloves provide the savory foundation for the soup.
- Spices: Cumin, sweet paprika, turmeric, and sumac (for its tart, citrusy balance) bring warmth and complexity.
- Broth: A low-sodium vegetable broth to add depth, or you can use homemade or store-bought chicken stock.
- Whole milk: Lighter than cream, whole milk adds just the right amount of creaminess without weighing the soup down.
- Lemon juice: Fresh lemon juice adds brightness and a touch of acidity to balance the richness of the soup.
- Fresh dill: This herb complements the soup with a pop of freshness. You can also use parsley or chives if preferred.
How to Make Roasted Cauliflower Soup
This soup is not only delicious but easy to prepare, perfect for busy weeknights or when you want a comforting meal that looks impressive. Follow these simple steps:
- Preheat the oven to 425°F. Cut the cauliflower into florets, discarding the stem and cutting larger pieces into smaller, bite-sized florets.
- Season the cauliflower: Toss the cauliflower with salt, pepper, and olive oil on a large baking sheet. Make sure it’s spread evenly to roast without overlapping. If needed, use two sheets to avoid overcrowding.
- Roast the cauliflower: Roast for about 45 minutes, turning halfway through, until the cauliflower is tender and caramelized. The edges should be deeply browned and slightly crisp.
- Prepare the aromatics: While the cauliflower roasts, chop the onion and garlic. Sauté the onion in olive oil in a large pot until soft and translucent, about 7 minutes. Add the garlic and spices (cumin, paprika, sumac, and turmeric) and cook for another minute until fragrant.
- Simmer the soup: Add 3/4 of the roasted cauliflower to the pot, saving the rest for later. Stir to coat with the spices, then add the vegetable broth and water. Bring the mixture to a boil, reduce the heat, and simmer for about 5–7 minutes until slightly thickened.
- Blend: Use an immersion blender to blend the soup until you reach your desired consistency. I prefer a chunky texture, but you can blend it until smooth. Alternatively, transfer the soup in batches to a blender or food processor. Be cautious when blending hot liquids.
- Finish the soup: Return the pot to medium heat, then stir in the whole milk, lemon juice, and reserved roasted cauliflower. Let it cook briefly, stirring until everything is warmed through. Adjust the seasoning with salt if needed, then stir in fresh dill for a burst of herbal flavor.
- Serve: Ladle the soup into bowls and garnish with extra fresh dill or a drizzle of olive oil. Enjoy hot!
Storing and Freezing Leftover Soup
This soup keeps well for several days in the fridge. Allow the soup to cool completely, then store in an airtight container for up to 3–4 days. To reheat, warm it gently on the stovetop over medium heat, adding a splash of water or broth if needed to thin it out.
If you want to make the soup ahead of time and freeze it, skip adding the milk before freezing. Let the soup cool completely, then store in a freezer-safe container for up to 2 months. When ready to serve, thaw the soup in the fridge overnight, then heat and stir in the milk before serving.
What to Serve with Roasted Cauliflower Soup
This roasted cauliflower soup is hearty enough to stand on its own, but if you’re looking for sides, try pairing it with some crusty bread for dipping. A salad with fresh greens, like a lemony arugula salad or a citrusy beet salad, would complement the soup beautifully. Focaccia or rustic crusty bread are also excellent choices to serve alongside this dish.
Why You’ll Love This Soup
- Big flavor: The Mediterranean spices bring warmth, heat, and tartness to balance the richness of the cauliflower.
- Light yet creamy: The whole milk makes the soup creamy without being heavy, offering a satisfying texture that’s still light.
- Healthy and satisfying: Roasted cauliflower and aromatic spices create a flavorful, healthy soup that can easily be made vegan or dairy-free by swapping the milk.
- Perfect for meal prep: Make it ahead and store for later, or freeze for a future meal!
Final Thoughts
This Mediterranean-inspired roasted cauliflower soup is a deliciously bold take on a classic, offering complex flavors without heaviness. The roasted cauliflower, with its natural sweetness, pairs beautifully with cumin, paprika, sumac, and turmeric, making every spoonful a comforting and exciting experience. Whether you’re looking for a cozy dish for a chilly night or something a little different for your next dinner party, this soup is sure to impress!