Description
Cream of Cauliflower Soup made with roasted cauliflower, Mediterranean spices, and whole milk for a lighter creamy texture without heavy cream.
Ingredients
Scale
- 2 heads cauliflower (about 4 pounds)
- 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 low-sodium vegetable broth
- 2 cups whole milk or unsweetened plant-based milk
- Juice of 1/2 lemon
- 1 cup chopped fresh dill
Instructions
- Preheat oven to 425°F and cut cauliflower into even florets.
- Season cauliflower with salt, pepper, and olive oil and spread in a single layer.
- Roast for about 45 minutes, turning halfway, until tender and browned.
- Heat olive oil in a Dutch oven and sauté onion until translucent.
- Add garlic and spices and cook until fragrant.
- Add 3/4 of roasted cauliflower, broth, and water; bring to boil then simmer 5 to 7 minutes.
- Blend until desired smoothness using immersion blender.
- Return to heat, stir in milk, lemon juice, and reserved cauliflower; warm through.
- Adjust salt, stir in dill, and serve hot.
Notes
- Do not overcrowd the sheet pan when roasting.
- Blend carefully and allow steam to escape if using a countertop blender.
- Use unsweetened plant-based milk for a dairy-free option.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 9g
- Sodium: 480mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 20mg