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Cream of Roasted Cauliflower Soup with a Mediterranean Twist

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If you’re looking for a comforting meal that is simple but tastes, dare I say, “fancy,” this cream of cauliflower soup will deliver! With no cheese added, this soup is still plenty creamy. But what makes it extra special are it’s rustic nature and a rich combination of flavors that will surprise you in the best way possible! Be sure to see the video for how to make this cauliflower soup (below.)

Cream of Cauliflower Soup with Mediterranean spices and fresh dill

Nutrition-packed cauliflower is quite cerebrated for its antioxidants and anti-inflammatory benefits. But, on its own, cauliflower can taste boring–I’m not one to eat it plain, boiled, or steamed (I mean, I will, if I really have to.)

Luckily, there are many fun ways to dress it up. Three of my favorites: roasted cauliflower and chickpea stew; herbed couscous with roasted cauliflower; and this  roasted cauliflower tahini dip.

VIDEO TUTORIALS

Adding to the list, today’s cream of cauliflower soup.

Roasted cauliflower with charred portions

Why this Cauliflower Soup Recipe works?

This is not a cheesy cauliflower soup as you might expect. But even with no cheese involved, this soup is plenty hearty and creamy.  What makes this soup extra special are two important things:

1- This cauliflower soup has a decidedly rustic texture. It begins with perfectly roasted cauliflower. I like to roast the cauliflower on high, long enough to achieve super tender, and nicely caramelized (even charred) florets. Once combined with the liquid, I briefly used an immersion blender to mash the florets (this allows me some freedom to control the texture…I can go super creamy, or keep the soup chunky.) I keep some roasted florets aside to be added at the very end for great texture and presentation!

One Pot Cauliflower Soup with Roasted Cauliflower and Fresh Dill added

2- Another thing that makes this cauliflower soup amazing is the rich flavor profile. We’ve already started the flavoring process by roasting the cauliflower. When we’re ready to build the soup, we start with aromatics in the form of onions and garlic. Then, a foursome of earthy Mediterranean spices–turmeric, cumin, sumac, and paprika— take things up a ton of notches!

A surprising finish, highly recommended, is a splash of lemon juice and a handful of fresh dill. They bring balance and brightness that makes this cauliflower soup so much more exciting!

Using an immersion blender, blend cauliflower and liquid to form the creamy soup base

 

Can this Cream of Cauliflower Soup Recipe be made dairy-free or vegan?

The main liquid in this cauliflower soup is simply low-sodium vegetable broth. But the creamy nature comes from unsweetened, fat-free half and half (or heavy cream, if you prefer), stirred in towards the end.

If you’re looking to make a dairy-free or vegan version of this cauliflower soup, simply swap that out for an unsweetened, plant-based creamer or milk such as cashew milk or coconut milk. The flavor profile will change slightly, but the spices in this soup will still work beautifully.

How Long will this Cream of Cauliflower Soup Keep? Storing Instructions

Now, this cauliflower soup will yield about 5-6 good servings. If you have leftovers, let the soup cool completely, then store in the fridge in tight-lid glass containers for 3 to 4 days (always use common sense, if it doesn’t smell great to you at some point, don’t eat it. ) Warm over medium heat, stirring often. Do not boil.

What about freezing the leftovers? Remember, soups that contain milk or cream won’t hold up so well in your freezer. They tend to develop a weird grainy texture and separate when defrosted. If you plan to prepare this soup way ahead for any reason, you will need to do two important things: 1) Under-cook the cauliflower 2) Do not add the cream.

Watch how to make this cauliflower soup:

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Cream of cauliflower soup recipe

Cream of Roasted Cauliflower Soup with Paprika, Cumin and Fresh Dill

★★★★★

5 from 21 reviews
  • Author: The Mediterranean Dish
  • Prep Time: 15 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 15 minutes
  • Yield: 6
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mediterranean
Print Recipe

Description

This cream of roasted cauliflower soup is decidedly rustic in texture and boasts a rich Mediterranean flavor combination that will surprise you in the best way possible!

Ingredients

  • 2 heads of cauliflower, cut into florets
  • Private Reserve Greek extra virgin olive oil
  • Salt and pepper
  • 1 small sweet onion, chopped
  • 5 garlic cloves, chopped
  • 2 1/2 tsp Sweet Spanish paprika
  • 2 tsp ground cumin
  • 1 tsp ground sumac
  • 1/4 tsp ground turmeric
  • 4 cups low-sodium vegetable broth
  • 1 cup water
  • 2 1/2 cups fat-free half and half (or heavy cream, if you prefer)
  • 1/2 lemon, juice of
  • 1 cup chopped fresh dill

Instructions

  1. Preheat oven to 425 degrees F.
  2. Place cauliflower florets on a large sheet pan (use two sheets if you need to.) Sprinkle cauliflower with salt and pepper and drizzle generously with extra virgin olive oil. Toss to coat. Spread evenly on sheet pan. Roast in 425 degree F-heated oven for 45 minutes, or until cauliflower is tender and caramelized in some parts, turning over midway through. Remove from oven.
  3. In a large heavy pot or Dutch oven like this one, eat 2 tbsp olive oil until shimmering but not smoking. Add onions and saute onion, over medium heat, until translucent. Add chopped garlic and spices. Stir for a brief few seconds until fragrant.
  4. Now add 3/4 the amount of roasted cauliflower (reserve the rest of the florets for later.) Stir to coat cauliflower well with the spices, then add vegetable broth and water.
  5. Bring to a boil, then lower heat to medium. Cover part-way and let simmer for 5 to 7 minutes.
  6. Uncover and remove from heat momentarily. Using and immersion blender, blend cauliflower and liquid until you achieve desired smoothness (I keep mine a bit on the chunky side).
  7. Return to a medium heat and stir in the fat-free half and half (or heavy cream, or plant-based milk), and lime juice. Then stir in the remainder of roasted cauliflower florets you reserved earlier. Cook briefly so that the soup is all warmed through. Test and adjust salt as needed.
  8. Finally, stir in the chopped dill.
  9. Serve hot with your favorite crusty whole wheat bread.

Notes

  1. Pro Tip. If you do not have an immersion blender, you can use a food processor or a regular blender. So for step #6, you can carefully transfer the cauliflower and cooking liquid to a food processor or blender. Pulse or blend to achieve desired smoothness, and then return to the cooking pot and follow remaining instructions.
  2. Pro Tip for Dairy-Free or Vegan. If you’re looking to make a dairy-free or vegan version of this cauliflower soup, simply swap that out for an unsweetened, plant-based creamer or milk such as cashew milk or coconut milk. The flavor profile will change slightly, but the spices in this soup will still work beautifully.
  3. Pro Tip for Storing Leftovers. If you have leftovers, let the soup cool completely, then store in the fridge in tight-lid glass containers for 3 to 4 days (always use common sense, if it doesn’t smell great to you at some point, don’t eat it. ) Warm over medium heat, stirring often. Do not boil. What about freezing leftovers? Remember, soups that contain milk or cream won’t hold up so well in your freezer. They tend to develop a weird grainy texture and separate when defrosted. If you plan to prepare this soup way ahead for any reason, you will need to do two important things: 1) Under-cook the cauliflower 2) Do not add the cream.
  4. Recommended for this Recipe: from our all-natural and organic spice collections, sweet Spanish paprika, cumin, sumac, and turmeric. SAVE! Try our Ultimate Mediterranean Spice Bundle or create your own 6-Pack of spices!
  5. Recommended for this Recipe: Private Reserve Greek extra virgin olive oil. SAVE! Try our Greek EVOO Bundle! 

Keywords: Cauliflower Soup, Cream of Cauliflower Soup, Roasted Cauliflower Recipe

More Recipes to Try

Lebanese Style Cinnamon Meatballs

Wine-Braised Chicken Thighs

Mediterranean Roasted Vegetable Barley

Sicilian Style Fish Stew Recipe

 

*This post was updated with new information for readers’ benefit.

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  1. I didn’t have the sumac spice. But this was delicious anyway. My husband loved it too! I would love to get the spices to actually give my food the Mediterranean flare!

    Reply

  2. This looks delicious! I just bought an air fryer today. Can I roast the cauliflower in the air fryer? Do you know how long & at what temperature? Thank you!

    Reply

  3. We love roasted cauliflower! I used smoked paprika because that was what I had on hand. This soup was so good on this cold evening.

    ★★★★★

    Reply

  10. Hi Suzy

    Such a fan and always make a point of trying at least one of your dishes each week.

    I think you may have made a little error with the instructions. In step 7 you suggest lime but in the ingredients lemon not lime is stated. Which should it be.

    Also, being in the Uk could you possible also use grams as well as cups (how many grams in a cup ?)

    Anyway please keep doing what you do as for the first time we’ll be having cauliflower soup.

    Reply

    • I did a quick online search and 1 cup of vegetable broth is 235 grams. It’s not going to be the same for everything but once you do make that switch to weighing (especially liquids) instead of measuring, it’s fun to see the differences (as a US cook).

      Reply

  11. Oh that cauliflower looks so gorgeous ! Absolutely delicious combination of flavors and beautiful presentation, our fall favorite!

    ★★★★★

    Reply

  12. I’m so glad you’ve written this recipe with roasted cauliflower. It’s such a great way to add extra depth of flavor and color! This recipe is one of my favorite soups!

    ★★★★★

    Reply

  13. Just curious but do you know the nutritional breakdown of this meal? I’m doing the keto diet and would like to see how many carbs are in this. It looks delicious too.

    Reply

  17. Amazing, wasn’t sure if I would like but it’s delicious. Would like to know nutritional info

    ★★★★★

    Reply

  18. Took me a while to find sumac – I made it the first time without and it was delicious anyway! Made it again tonight with the sumac, and didn’t taste much difference, so no worries if you can’t find it. I also found a small shallot to be a good substitute when all I had was a tiny onion. Gave it amazing flavor. I used heavy cream the first time, and half and half this time and found them both to be very velvety. Would like to try the fat free half and half to see if I can save the calories and keep the smoothness. The entire process is a little time intensive just because of the 45 min roasting time for the cauliflower. Everything else goes quickly. I served with crusty garlic bread and it was very filling. Tastes even better next 2 days!

    ★★★★★

    Reply

    • So glad you enjoyed this soup, kbee! It’s one of my favorites. I find that sumac adds deeper flavor and tang, but it’s tricky, because it really depends on the quality of the sumac you buy. I’ve tried the fat free half and half and found it to work real well here too. Thanks for stopping in.

      Reply

  21. As an aside, Suzy, your cod with lemon and garlic has become a *staple* in this household! I think I make it, now, pretty much weekly! As do I make your Lebanese rice, using chicken broth instead of just water. My husband could probably eat that meal every day, I kid you not!!! And he was *never* a “fish” guy before!!! So thank you!!!

    ★★★★★

    Reply

  25. Absolutely loved this!! Thanks so much for the recipe. Just one question, can I freeze portions of the soup?

    ★★★★★

    Reply

    • Fiona, so glad to hear you enjoyed it! So sorry I just saw your question. Yes, you can freeze the leftovers. Thaw overnight in the fridge, then heat on medium stirring regularly.

      Reply

  26. Just made this with coconut milk & lemon and it’s great! DH and I have started a Mediterranean diet for health reasons and just love your blog! Making Mediterranean tuna salad next!

    ★★★★★

    Reply

  27. This was absolutely delicious!!

    I couldn’t get the sumac, but still and awesome recipe!

    ★★★★★

    Reply

  30. I was nervous making this for my husband and I, because I never cooked with cauliflower before. But, oh man, was this soup delicious! No sumac – I literally looked everywhere. But, nonetheless, I will be making this again shortly!

    ★★★★

    Reply

    • Nina, so great to hear! Sometimes it’s worth giving things a try, right?! Sumac is not a main ingredient in this particular recipe, although it adds a slight tang if you had it. I have sometimes found sumac at specialty spice stores like Penzeys, but you know, you can get it on Amazon –> http://amzn.to/1ZYsupV

      Reply

  31. Just made this delicious soup – no sumac – couldn’t find it. Also used fat free half and half instead of cream for dietary purposes. It’s absolutely delicious and so different!

    Reply

  33. Made this last night and it was fantastic! I followed the exact recipe and tasted the soup before adding the cream. I added a bit more lemon and cumin and it was perfect.

    ★★★★★

    Reply

  34. I’m so excited to be making this! It looks delicious! I do have a question for you – I’m doing the Whole30 right now where I can’t have any dairy. Would coconut milk/cream be a good substitute for the cream?

    Reply

    • Yay, Ginger! I am excited you’ll give this a try! I have not tried coconut milk in this particular recipe, but I think it will taste heavenly! Cauliflower in coconut milk is great! And the flavors in this recipe will go well with the coconut milk. Now you just gave me a new idea!

      Reply

  35. This looks absolutely delicious! I’m in the middle of a 30 day elimination diet right now, and wondering how coconut milk might be instead of heavy cream… Hmmm…. I might be experimenting this week! 🙂

    Reply

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