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Roasted Cauliflower Soup with Spiced Broth and Fresh Dill Recipe

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4.3 from 49 reviews

This creamy roasted cauliflower soup is a comforting and flavorful dish featuring tender roasted cauliflower, aromatic spices, and fresh dill. Perfect for a cozy meal, it’s made by roasting cauliflower until deeply browned, then blending it with sautéed onions, garlic, and warming spices before finishing with milk and lemon juice for a bright, rich finish.

  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings

Ingredients

Roasted Cauliflower

  • 2 heads of cauliflower (about 4 pounds)
  • Kosher salt, to taste
  • Black pepper, to taste
  • Extra virgin olive oil, for drizzling

Sautéed Base and Spices

  • 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
  • 2 tablespoons extra virgin olive oil (for sautéing)

Soup Liquids and Garnish

  • 32 ounces (4 cups) low-sodium vegetable broth
  • 2 cups whole milk or unsweetened plant-based milk of choice
  • Juice of 1/2 lemon
  • 1 cup chopped fresh dill
  • 1 cup water (added during simmering)

Instructions

  1. Get ready. Preheat your oven to 425°F. Cut cauliflower into individual florets of uniform size by slicing in half through the stem, then trimming florets as needed.
  2. Season the cauliflower. Place the cauliflower on a large sheet pan, sprinkle with salt and pepper, and drizzle generously with olive oil. Toss to coat evenly and spread out in a single layer without overlapping. Use two pans if necessary.
  3. Roast the cauliflower. Roast the cauliflower, turning once around 25 minutes, until tender and browned in spots, about 45 minutes total. Remove from oven.
  4. Sauté the onions. Heat 2 tablespoons olive oil in a large heavy pot or Dutch oven over medium heat until shimmering. Add chopped onion and cook until translucent, about 7 minutes. Add garlic and spices (cumin, paprika, sumac, turmeric) and stir until fragrant, about 1 minute.
  5. Simmer. Add 3/4 of the roasted cauliflower to the pot, stirring to coat with spices. Pour in the vegetable broth and 1 cup water. Bring to a boil over high heat, then reduce heat to medium and partially cover. Simmer for 5 to 7 minutes until the soup thickens slightly.
  6. Blend. Remove from heat and use an immersion blender to puree to your desired consistency, keeping some texture if you prefer. Alternatively, carefully transfer to a blender or food processor to blend, leaving steam vent open.
  7. Finish and serve. Return soup to medium heat and stir in the milk, lemon juice, and the reserved 1/4 roasted cauliflower florets. Warm through briefly, then taste and adjust seasoning with salt as needed. Stir in fresh dill before serving.

Notes

  • Use low-sodium broth to better control the salt level in the soup.
  • For a vegan version, use plant-based milk such as oat or almond milk in place of whole milk.
  • If you prefer a smoother soup, blend for longer to achieve a creamier texture.
  • Roasting the cauliflower brings out a deep, caramelized flavor that adds richness to the soup.
  • Sumac adds a tangy, lemony flavor – if unavailable, you can substitute with a small squeeze of extra lemon juice.
  • Fresh dill brightens the soup and complements the spices well; substitute with fresh parsley if desired.
  • Store leftovers covered in the refrigerator for up to 3 days; reheat gently to prevent curdling.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Soup
  • Method: Roasting
  • Cuisine: Mediterranean
  • Diet: Vegetarian

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