Rich Mediterranean Cauliflower Soup

A rich aroma fills the kitchen as the cauliflower roasts until it’s caramelized and tender, setting the stage for a comforting bowl of warmth. This Rich Mediterranean Cauliflower Soup takes about an hour from start to finish and dials up the cozy factor with a medley of spices and fresh dill. Its silky texture, coupled with the earthy flavors, makes it a delightful choice for any meal.

This recipe is perfect for anyone looking for a nourishing comfort food option, especially during chilly evenings or when entertaining guests. Additionally, the soup can be made ahead of time and stored, making it an easy choice for busy weeknights or meal prep.

Why You’ll Love This Recipe

• The roasted cauliflower adds a deep, nutty flavor.
• Creamy and satisfying without heavy cream.
• Infused with Mediterranean spices for a unique twist.
• Fresh dill and lemon juice create a bright finish.

What You’ll Need

Gather the following ingredients to create this delicious soup.

For the Cauliflower

• 2 heads cauliflower, about 4 lb
• kosher salt, to taste
• black pepper, to taste
• extra virgin olive oil, for roasting

For the Soup Base

• 2 tbsp extra virgin olive oil
• 1 small yellow onion, chopped
• 5 garlic cloves, chopped
• 2 tsp ground cumin
• 2 1/2 tsp sweet paprika
• 1 tsp ground sumac
• 1/4 tsp ground turmeric
• 4 cups low-sodium vegetable broth
• 1 cup water

For Creaminess

• 2 cups whole milk or unsweetened plant-based milk
• juice from 1/2 lemon

For Serving

• 1 cup fresh dill, chopped

Use plant-based milk for a dairy-free option.

Substitutions & Swaps

• Cauliflower can be swapped for broccoli.
• Use any fresh herb instead of dill.
• Vegetable broth can be replaced with chicken broth.
• Use fresh lemon juice instead of bottled.

How to Make It

Prepare to enjoy a comforting bowl of soup with these easy steps.

Preheat the Oven

Preheat your oven to 425°F.

Roast the Cauliflower

Cut each cauliflower head in half vertically through the stem, then slice off individual florets. If any florets are quite large, cut them into smaller pieces so that all florets are roughly the same size for even roasting. Transfer the cauliflower florets to a large sheet pan, sprinkling generously with kosher salt, black pepper, and drizzling with extra virgin olive oil. Toss well to coat evenly, spreading in an even layer – use two sheet pans if necessary to avoid overcrowding. Roast in the preheated oven, turning once at about 25 minutes, until tender and deeply browned, about 45 minutes total. Remove from the oven and set aside.

Sauté the Aromatics

In a large heavy pot or Dutch oven, heat 2 tablespoons of extra virgin olive oil over medium heat until shimmering but not smoking. Add the chopped onion and cook, stirring occasionally, until it is translucent and tender, about 7 minutes. Then, add the chopped garlic, ground cumin, sweet paprika, sumac, and turmeric. Stir constantly for about 1 minute, just until the spices become fragrant.

Combine Soup Ingredients

Add about 3/4 of the roasted cauliflower (reserving some for later) to the pot with the sautéed onions and spices. Stir well to coat the cauliflower in the aromatic mixture. Pour in the vegetable broth and 1 cup of water. Increase the heat to high and bring the mixture to a boil, then lower the heat to medium and cover part-way. Simmer until the soup thickens slightly, 5 to 7 minutes.

Blend the Soup

Remove the pot from heat and, using an immersion blender, carefully blend the soup to your desired consistency. If you prefer a chunkier texture, blend only partially. Alternatively, transfer the soup in batches to a blender or food processor, making sure to leave room for steam to escape.

Finalize the Soup

Return the blended soup to medium heat if you’ve transferred it out of the pot. Stir in the milk, lemon juice, and the reserved roasted cauliflower. Heat gently until thoroughly warmed, tasting and adjusting the salt as needed. Finally, stir in the chopped fresh dill just before serving.

How to Store It

Fridge: Store for up to 4 days in an airtight container.
Freezer: No, it may change the texture.
Reheat: Warm on the stovetop over medium heat for 5-7 minutes.

Tips for Best Results

• Ensure cauliflower is evenly cut for uniform roasting.
• Blend in batches for a smoother texture if needed.
• Adjust seasoning after adding the milk for proper balance.
• Garnish with fresh dill for a vibrant finish.

Serving Suggestions

• Pair with crusty bread for a hearty meal.
• Serve alongside a simple green salad for balance.
• Great as a starter for Mediterranean-themed dinners.