This Cream of Cauliflower Soup recipe is vegetarian-friendly, gluten-free, healthy, and, most importantly, delicious. It’s bursting with Mediterranean flavors that take cozy to the next level. This impossibly creamy soup is a healthier spin on the traditionally rich cream of cauliflower soup. It is made with roasted cauliflower and whole milk instead of heavy cream. If you are vegan or milk intolerant, sub out the milk for your favorite unsweetened plant-based milk. A tip: Don’t toss the cauliflower leaves. Roast them alongside the florets, adding the leaves to the baking sheet 5 minutes to the end of cooking time, and roast until golden and charred. Use the roasted leaves to garnish the soup. Enjoy!
Since the cauliflower takes the longest to prepare, start here. It’s easy. Just roast the cauliflower in the oven with olive oil, salt and black pepper until it’s caramelized. This takes about 35 minutes, so while the cauliflower is roasting, chop the onions and garlic. Next, sauté the onions in a large pot until translucent. Then add the garlic and spices and cook just until fragrant. Set aside about one-fourth of the roasted cauliflower and add the remainder to the pot. Now, add the broth and water and bring to a boil. Simmer until the cauliflower is tender. Use an immersion blender to blitz the soup. Return the pot to heat again and stir in the milk, lemon juice, and reserved cauliflower. Finally, stir in the chopped fresh dill and serve hot.
To make the Cream of Cauliflower Soup, you will need the following ingredients:
Preheat the oven to 425 °F.
Place the cauliflower florets on a large sheet pan and sprinkle with salt and black pepper to taste. Drizzle generously with 2 tablespoons extra-virgin olive oil and toss to coat. Arrange the florets evenly on the sheet pan.
Roast the cauliflower for 35-40 minutes or until tender and caramelized in spots, turning over halfway through. Remove from the oven.
In a large heavy pot or Dutch oven over medium heat, warm 2 tablespoons of olive oil and add the chopped onions. Sauté until translucent.
Add 5 chopped garlic cloves and 2 ½ teaspoons sweet paprika, 2 teaspoons ground cumin, 1 teaspoon ground sumac, ¼ teaspoon ground turmeric. Cook and stir for 30 seconds until fragrant.
Add ¾ the amount of roasted cauliflower, reserving the rest of the florets for step 10. Stir to coat the cauliflower with spices.
Add 4 cups low-sodium vegetable broth and 1 cup water. Bring to a boil, then lower heat to medium. Cover partly and simmer for 5 to 7 minutes until the cauliflower is tender.
Remove from heat and use an immersion blender to blitz the soup until the desired smoothness.
Return the pot to medium heat and stir in 1 cup whole milk (or plant-based milk of choice) and 1 tablespoon lemon juice.
Stir in the reserved cauliflower florets and cook briefly to warm through.
Taste and adjust salt if needed. Stir in 1 cup chopped fresh dill.
Serve hot and enjoy!
This Cream of Cauliflower Soup is creamy without adding heavy cream. Made with roasted cauliflower and a few simple ingredients, it bursts with Mediterranean flavors that add warmth and depth. Give this healthy and delicious recipe a go, and please come back to leave a comment below.
