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–+ servings
Roasted Cauliflower Soup

Creamy Roasted Cauliflower Soup with Mediterranean Flair

This Roasted Cauliflower Soup is creamy and light with Mediterranean flavors, perfect for cozy evenings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 cups
Course: Appetizer
Cuisine: Mediterranean
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 heads Cauliflower about 4 pounds; substitute with broccoli if desired.
  • to taste Kosher salt or sea salt as an alternative.
  • to taste Black pepper freshly ground recommended.
  • 4 tablespoons Extra virgin olive oil can substitute with light oil.
  • 1 small Yellow onion chopped; substitute with shallots for milder taste.
  • 5 cloves Garlic chopped; garlic powder can be used as a quick alternative.
  • 2 teaspoons Ground cumin use curry powder for a different profile.
  • 2.5 teaspoons Sweet paprika substitute with smoked paprika for a smoky flavor.
  • 1 teaspoon Ground sumac or lemon zest in a pinch.
  • 0.25 teaspoon Ground turmeric ginger can be an alternative.
  • 32 ounces Low-sodium vegetable broth chicken broth for non-vegetarian variants.
  • 2 cups Whole milk plant-based milk for a dairy-free option.
  • 0.5 of a lemon Juice or vinegar as a substitute.
  • 1 cup Fresh dill chopped; parsley or cilantro can be swapped.

Equipment

  • Oven
  • Large pot
  • immersion blender
  • Baking Sheet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C). Prepare the cauliflowers by halving them and slicing into bite-sized florets. Spread the florets on a large sheet pan, ensuring plenty of space between them.
  2. Drizzle the cauliflower florets with extra virgin olive oil, then sprinkle kosher salt and black pepper. Toss until evenly coated.
  3. Transfer the seasoned cauliflower to the oven and roast for about 40–45 minutes, stirring halfway through until golden brown and tender.
  4. Heat 2 tablespoons of olive oil in a large pot over medium heat. Sauté chopped onion for about 7 minutes until translucent. Add chopped garlic and spices, cooking until fragrant.
  5. Stir in 3/4 of the roasted cauliflower, vegetable broth, and one cup of water. Bring to a gentle boil, then lower the heat and simmer for 5-7 minutes.
  6. Remove from heat and blend the soup until smooth, leaving some chunks for texture if desired.
  7. Stir in whole milk and lemon juice. Add reserved roasted cauliflower for texture, gently warm without boiling, season to taste, and garnish with fresh dill before serving.

Nutrition

Serving: 1cupCalories: 180kcalCarbohydrates: 15gProtein: 5gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 10mgSodium: 300mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 70mgCalcium: 150mgIron: 2mg

Notes

For best results, avoid crowding the baking sheet and adjust spices to taste. Store soup in the fridge for up to 4 days or freeze without milk for up to 3 months.

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