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!
- 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
- 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.
- 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