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.)
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 one of my favorite side dishes ever, roasted cauliflower with lemon and cumin.
Adding to the list, today’s cauliflower soup.
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!
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!
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 Cauliflower Soup Keep In the Fridge?
Now, this cauliflower soup will yield about 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:
More Soups to Try:
Mediterranean Bean Soup with Tomato Pesto
NEVER MISS A RECIPE! JOIN MY FREE E-MAIL LIST HERE.
SHOP OUR ONLINE STORE FOR QUALITY OLIVE OILS, ALL-NATURAL SPICES AND MORE!
Print
Cream of Roasted Cauliflower Soup with Paprika, Cumin and Fresh Dill
- Prep Time: 15 mins
- Cook Time: 60 mins
- Total Time: 1 hour 15 minutes
- Yield: 6 1x
Print Recipe
Pin RecipeDescription
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
- Preheat oven to 425 degrees F.
- 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.
- 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.
- 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.
- Bring to a boil, then lower heat to medium. Cover part-way and let simmer for 5 to 7 minutes.
- 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).
- 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.
- Finally, stir in the chopped dill.
- Serve hot with your favorite crusty whole wheat bread.
Notes
- 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.
- 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.
- 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.
- 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!
- Recommended for this Recipe: Private Reserve Greek extra virgin olive oil. SAVE! Try our Greek EVOO Bundle!
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: Cauliflower Soup, Cream of Cauliflower Soup, Roasted Cauliflower Recipe
More Recipes to Try
Lebanese Style Cinnamon Meatballs
Mediterranean Roasted Vegetable Barley
Sicilian Style Fish Stew Recipe
*This post was updated with new information for readers’ benefit.
What is “fat free half and half”. Wouldn’t that be skim milk?
There is a fat free half and half out there just next to “half and half.” However, you can use cream or half and half for this recipe.
This was wonderful! The flavor was delightful and with the dill, lime and lemon zest they added a fresh zing! My daughter even liked it and she does not eat cauliflower by itself. This was a success!! Thank you!
★★★★★
Thanks so much, Heidi! This is one of my personal favorites, so glad you enjoyed it.
This was lovely. I had to make modifications according to what I had on hand which was one cauliflower and a half of a sweet potato. Subbed the zest from the 1/2 lemon for the sumac. A definite keeper. Thank you.
★★★★★
Wonderful, Karen! Thanks so much for sharing.
I have to comment again that this is my all time favourite soup. Ive made it so many times and finally got some sumac from the bulk food store store. I also love to add any ripe veggies that have come to the end of their days to the roasting pan along with the cauliflower. I love to ad a Tbsp. of natural honey right at the end. SO GOOD and Thank You!!!
★★★★★
Delicious and warming on a cold rainy day
Wonderful! Thanks for trying it
This was a great recipe! I did make a few changes…used homemade chicken bone broth, added a head of roasted garlic in addition to the 5 cloves of minced garlic, used a shallot instead of onion, added about 1 cup of diced button mushrooms. We topped it with toasted wheat crostini and roasted pepitas. Definitely making this again! The roasting of the cauliflower until carmelized along with the spices was what made this soup!
Thanks for sharing your tasty variation on this, Kerri!
I just made this (using lemon in place of lime juice, and lemon pepper in place of sumac) and OMG!! I want to put it in a thermos and drink it like tea every day. So delicious. I love cauliflower, and this was a great opportunity to use it. Thanks for the recipe!
★★★★★
hi suzy
i love your recipes, and your receptivity to my trying to stay vegan – thanks
i’m confuzzled and have a question about your recipe for ‘cream of cauliflower soup’
in your ingredient list you indicate juice of 1/2 a LEMON
in your instructions on step 7 you tell us to add the LIME juice
so which would you suggest?
again, thanks for all
Can I make this with frozen cauliflower? If so should I boil it first or just let it thaw?
Love your blog, have made many of your recipes and my husband and I love them every time.
Hi Michelle, if at all possible, use fresh cauliflower for this recipe. Frozen cauliflower is typically blanched before it’s frozen, so it tends to have a softer texture.
I am trying this recipe tomorrow. Do you really need one cup of fresh dill?
You can adjust the dill to your liking, Jennifer. If you’re not sure, you can start with less.
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!
Awesome, Delynn! This is one of my favorite soups!
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!
I don’t have an air fryer yet, but I did a quick search and it looks like you can heat air fryer to 400 degrees and it should take about 15 minutes or so.
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.
★★★★★
Sue, so great to hear it! Thank you for giving this soup a try!
Different and delicious! Would add a splash of cayenne for a bit of heat.
★★★★★
Cayenne would be a great addition for extra heat! Thanks for sharing.
Mediterranean at it’s best ! Love you used sumac 🙂
★★★★★
Sumac is one of my favorite spices!
Wow, I’m loving the twist!!
★★★★★
There is nothing I don’t love about this soup and that color – to die for!
★★★★★