Roasted Cauliflower Soup is a delicious and healthy dish that warms you up on a cold day. This creamy soup combines the rich flavors of roasted cauliflower with spices, herbs, and a hint of lemon. It is simple to make and tastes amazing. Whether you need a quick lunch or a comforting dinner, this soup is the perfect choice.
Why make this recipe
Making Roasted Cauliflower Soup offers many benefits. First, cauliflower is a nutritious vegetable that is low in calories but high in vitamins, minerals, and fiber. This soup is a great way to include more vegetables in your diet. Second, the roasting process brings out the natural sweetness of the cauliflower, making the soup flavorful without needing heavy creams. Finally, this recipe is flexible. You can adjust the spices to suit your taste or add your favorite ingredients. It is a wonderful dish for everyone, including vegetarians and vegans if you choose the right milk.
How to make Roasted Cauliflower Soup
Creating Roasted Cauliflower Soup is straightforward. You will roast the cauliflower to enhance its flavor, sauté vegetables, mix in spices, and blend everything together to achieve the desired texture. The process requires about 15 minutes of prep time and 1 hour of cooking time. This recipe yields about 6 servings.
Ingredients:
- 2 heads of cauliflower, about 4 pounds (1.8 kg)
- 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) low sodium vegetable broth (960 ml)
- 2 cups whole milk or unseasoned unsweetened plant-based milk of choice (480 ml)
- Juice of 1/2 lemon
- 1 cup chopped fresh dill (approximately 20 g)
Directions:
- Preheat your oven to 425°F (220°C). Cut the cauliflower in half from top to bottom through the stem. Slice off individual florets, making larger ones smaller.
- In a large bowl, season the cauliflower florets with salt and pepper. Drizzle with olive oil and toss well to coat. Spread the cauliflower evenly on a sheet pan and roast for about 45 minutes, turning it at 25 minutes until tender and browned.
- While the cauliflower roasts, heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and cook until it becomes translucent, about 7 minutes. Next, add chopped garlic, ground cumin, sweet paprika, ground sumac, and ground turmeric. Stir well for about 1 minute to release the spices’ flavors.
- Once the spices and onions are fragrant, add 3/4 of the roasted cauliflower to the pot, reserving the rest for later. Stir to coat the cauliflower with the spices, then add the vegetable broth and 1 cup of water. Bring the mixture to a boil, then lower the heat. Cover the pot partially and simmer until the soup thickens slightly, about 5 to 7 minutes.
- Use an immersion blender to blend the soup until you reach the smoothness you desire. If you do not have an immersion blender, carefully transfer the soup to a blender in batches and blend until smooth.
- Return the blended soup to medium heat. Stir in the milk and lemon juice, along with the reserved roasted cauliflower. Heat the soup thoroughly, adjusting salt as needed. Finally, stir in the chopped dill just before serving.
How to serve Roasted Cauliflower Soup
Roasted Cauliflower Soup is best served hot. You can ladle the soup into bowls and garnish with extra dill for a fresh touch. Add a drizzle of olive oil or a sprinkle of paprika on top for color and flavor. Serve it alongside crusty bread or a light salad for a wholesome meal.
How to store Roasted Cauliflower Soup
If you have leftovers, store the Roasted Cauliflower Soup in an airtight container in the refrigerator. It will keep well for about 3 to 4 days. When you are ready to eat it again, simply reheat on the stove over low heat until warmed through. Stir well as it heats.
Tips to make Roasted Cauliflower Soup
- Fresh Ingredients: Use fresh cauliflower and herbs for the best flavor.
- Blending: If you prefer a chunkier soup, blend only a portion and leave some cauliflower pieces whole.
- Additional Toppings: Try topping the soup with croutons, toasted nuts, or a dollop of yogurt for added texture and taste.
- Spice Adjustments: Feel free to adjust the spices according to your preference. You can add more heat with cayenne pepper or a different herb for variation.
Variation (if any)
For a different twist on the Roasted Cauliflower Soup, consider adding other vegetables. Carrots or potatoes can add sweetness and heartiness to the dish. You can also experiment with different herbs like thyme or rosemary instead of dill. For a spicier version, add a bit of chili powder or cayenne pepper.
FAQs
1. Can I make this soup vegan?
Yes, you can use the unseasoned unsweetened plant-based milk of your choice instead of whole milk to keep this soup vegan.
2. Can I freeze Roasted Cauliflower Soup?
Yes, this soup freezes quite well. Let it cool completely before pouring it into freezer-safe containers. It will keep for about 2 to 3 months. Thaw in the refrigerator overnight before reheating.
3. How can I make this soup thicker?
For a thicker soup, add a bit more cauliflower when blending or incorporate some cooked rice or potatoes before blending.
4. What can I serve with Roasted Cauliflower Soup?
This soup pairs nicely with a variety of foods. Try serving it with sandwiches, salads, or a slice of your favorite bread.
Nutritional Information (per serving)
- Calories: 235
- Protein: 6g
- Fat: 10g
- Carbohydrates: 33g
- Fiber: 4g
- Sugars: 5g
Roasted Cauliflower Soup is a nourishing meal that brings comfort and flavor to your table. By following this recipe, you will enjoy a delicious, healthy dish that everyone can love. So gather your ingredients and enjoy making this delightful soup!