As the weather cools and cravings for warm, comforting meals set in, there’s nothing quite like a bowl of velvety roasted cauliflower soup to satisfy your hunger and warm your soul. This recipe takes the humble cauliflower and elevates it with a medley of aromatic spices, creating a rich, flavorful soup that’s both nourishing and delicious. Roasting the cauliflower adds a depth of flavor that pairs beautifully with the creamy texture of the broth. Whether you’re looking for a cozy dinner option or a sophisticated starter for a dinner party, this roasted cauliflower soup is sure to impress.
Ingredients:
- 2 large heads of cauliflower (approximately 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) of low-sodium vegetable stock
- 2 cups of whole milk or your preferred unsweetened plant-based milk
- Juice of 1/2 lemon
- 1 cup chopped fresh dill
Instructions:
- Preheat and Prepare: Begin by preheating your oven to 425°F (220°C). While the oven heats, take the two heads of cauliflower and remove the leaves and stems. Break the cauliflower into evenly sized florets and place them on a large baking sheet. Drizzle with extra virgin olive oil, and season generously with kosher salt and black pepper.
- Roast the Cauliflower: Spread the cauliflower florets out on the baking sheet in a single layer. Roast in the preheated oven for about 25-30 minutes, or until the cauliflower is tender and lightly browned, stirring halfway through to ensure even cooking. The roasting process will bring out the natural sweetness of the cauliflower, adding a depth of flavor to the soup.
- Sauté the Aromatics: While the cauliflower is roasting, heat 2 tablespoons of extra virgin olive oil in a large pot over medium heat. Add the chopped yellow onion and sauté for about 5 minutes, or until the onion is soft and translucent. Next, add the chopped garlic and continue to sauté for another 1-2 minutes, until fragrant.
- Add the Spices: Stir in the ground cumin, sweet paprika, ground sumac, and ground turmeric. Cook the spices with the onions and garlic for about 1 minute, allowing the flavors to bloom and infuse the oil. The combination of these spices will give the soup a warm, earthy flavor with a hint of citrus from the sumac.
- Combine and Simmer: Once the cauliflower is roasted, add it to the pot with the sautéed aromatics and spices. Cover the pot and let the soup cook for about 15-20 minutes, allowing the flavors to meld together.
- Blend to Perfection: After simmering, remove the pot from heat. Blend the soup until smooth and creamy using an immersion blender. Alternatively, if you don’t have one, transfer the soup in batches to a regular blender and process it carefully. Once the soup is blended, return it to the pot and stir in the whole milk (or your choice of unseasoned, unsweetened plant-based milk).
- Finish with Freshness: Stir in the juice of half a lemon and half of the chopped fresh dill. The lemon juice adds a bright, tangy note that balances the richness of the soup, while the dill adds a fresh, herbaceous touch.
- Serve and Garnish: Ladle the soup into bowls and garnish with the remaining chopped dill. For an extra touch, you can drizzle a little more olive oil on top or sprinkle some paprika for color.
Conclusion:
This velvety roasted cauliflower soup is a delightful blend of flavors and textures that’s both comforting and satisfying. The roasting process intensifies the cauliflower’s natural sweetness, while the combination of spices adds warmth and complexity to every spoonful. Finished with a touch of lemon and fresh dill, this soup is as refreshing as it is hearty. Whether enjoyed on a chilly evening or served as an elegant appetizer, this roasted cauliflower soup is a recipe you’ll want to make again and again. Pair it with your favorite bread or a simple salad, and you’ve got a meal that’s sure to please any crowd.