There’s something magical about a steaming bowl of roasted cauliflower soup on a chilly evening. It’s creamy, comforting, and oh-so-flavorful—yet light enough that you don’t feel weighed down. As a mom of three, I know the struggle of finding meals that are both nourishing and delicious (and let’s be honest, that picky eaters will at least try). This soup checks all the boxes: cozy, simple, and made with wholesome ingredients you probably already have.
Table of Contents
Why You’ll Love This Roasted Cauliflower Soup
- Packed with warm Mediterranean spices
- Creamy without being heavy
- Naturally vegetarian and easily dairy-free
- Great make-ahead option for busy weeks
- Feels fancy, but it’s secretly very easy
What Does Roasted Cauliflower Soup Taste Like?
Think of this soup as the classy cousin of mashed potatoes. The roasted cauliflower brings a nutty sweetness, while cumin, paprika, and turmeric layer in cozy warmth. The lemon juice and fresh dill brighten everything up so it never feels bland. It’s like a hug in a bowl, but with a little zip.
Ingredients You’ll Need for Roasted Cauliflower Soup
The beauty of this roasted cauliflower soup is that it uses simple, wholesome ingredients you probably already have in your kitchen. Nothing complicated here—just fresh veggies, pantry spices, and a little love. Let’s break it down so you know exactly why each element matters:
- Cauliflower (2 heads, about 4 pounds): The star of the show. Roasting the cauliflower first is what gives this soup its signature nutty flavor and creamy texture. Don’t skip this step—it transforms a simple vegetable into something extraordinary.
- Kosher Salt & Black Pepper: Classic seasonings that bring out the natural sweetness of cauliflower. A good pinch before roasting makes a world of difference.
- Extra Virgin Olive Oil: Adds richness and helps those cauliflower florets get golden and slightly crispy in the oven. If you’ve tried my wild mushroom recipe, you know I swear by a drizzle of quality olive oil for depth of flavor.
- Yellow Onion (1 small, chopped): Onions are the foundation of so many soups because they add subtle sweetness and body once sautéed.
- Garlic (5 cloves, chopped): Garlic plus cauliflower? A match made in cozy-soup heaven. Roasted notes from the cauliflower balance beautifully with the sharpness of garlic.
- Ground Cumin (2 teaspoons): Earthy and warm, cumin brings an unmistakable Mediterranean vibe to the roasted cauliflower soup.
- Sweet Paprika (2 ½ teaspoons): Adds a gentle sweetness and a lovely deep red color to the broth. It also rounds out the spices so nothing feels flat.
- Sumac (1 teaspoon): This Middle Eastern spice has a tangy, lemony flavor that brightens the soup without overpowering.
- Turmeric (¼ teaspoon): Just a pinch is enough to add warmth and that gorgeous golden hue. Plus, turmeric is known for its anti-inflammatory properties (a little health bonus!).
- Low-Sodium Vegetable Broth (4 cups): This makes up the soup’s base. Using vegetable broth instead of chicken keeps it vegetarian, but still rich in flavor.
- Whole Milk (2 cups): Makes the soup creamy without being too heavy. If you prefer dairy-free, go with unsweetened almond or oat milk—it works beautifully.
- Fresh Lemon Juice (from ½ lemon): A splash of acidity right at the end balances the creaminess and lifts all the flavors.
- Fresh Dill (1 cup, chopped): The final flourish. Dill adds freshness and a herby punch that makes the soup taste alive.
Together, these ingredients create a roasted cauliflower soup that’s both hearty and light, the kind of recipe you’ll want to keep in your regular rotation.
How to Make Roasted Cauliflower Soup (Step by Step)
Making roasted cauliflower soup is easier than you might think, but the real magic comes from slowing down and letting the cauliflower roast to golden perfection. Here’s exactly how to do it, step by step:
Step 1: Preheat and Prep the Cauliflower
Start by preheating your oven to 425°F. This high heat is key for caramelizing the cauliflower. Cut two large heads of cauliflower into florets, making sure they’re roughly the same size so they roast evenly. The smaller florets will get those delicious crispy edges, while the larger ones will stay tender inside.
👉 Pro tip: If you’ve ever made my broccoli cheddar soup, you’ll know uniform florets mean consistent cooking. The same trick applies here!
Step 2: Season and Roast
Spread the cauliflower out on a baking sheet (or two, if needed—crowding prevents browning). Drizzle generously with extra virgin olive oil and sprinkle with kosher salt and freshly cracked black pepper. Toss everything until well coated.
Slide the trays into the oven and roast for about 45 minutes, turning once halfway through. You’re looking for deeply golden, almost caramelized florets with some charred edges. This is where the roasted cauliflower soup gets its nutty, rich flavor.
Step 3: Build the Flavor Base
While the cauliflower roasts, heat 2 tablespoons of olive oil in a Dutch oven or large heavy pot over medium heat. Add one chopped onion and cook until soft and translucent—this should take around 7 minutes. Then stir in 5 chopped garlic cloves, cooking until fragrant (about a minute).
Next, sprinkle in the spices: cumin, paprika, sumac, and turmeric. Toasting them in the oil releases their aroma and infuses the base of the soup with incredible warmth.
Step 4: Add the Cauliflower and Simmer
Reserve a handful of roasted cauliflower florets for garnish, then add the rest to your pot. Stir everything together so the cauliflower soaks up those fragrant spices. Pour in 4 cups of vegetable broth plus 1 cup of water. Bring to a boil, then reduce to medium heat and let it simmer for 5–7 minutes.
The broth will take on a deep golden color, and the cauliflower will soften even more, ready for blending.
Step 5: Blend to Your Liking
Remove the pot from heat and blend the soup until you reach your desired consistency. I like mine slightly chunky, but if you want a silky-smooth roasted cauliflower soup, go all in with a high-speed blender. Just remember: if you’re using a blender, don’t fill it to the top—hot liquids need room for steam to escape safely.
Step 6: Finish with Creaminess and Freshness
Return the blended soup to the pot over medium heat. Stir in 2 cups of whole milk (or plant-based milk if you’re keeping it dairy-free). Then squeeze in the juice of ½ a lemon—this brightens the flavors beautifully.
Finally, stir in that reserved roasted cauliflower and 1 cup of fresh dill. The dill brings a fresh, herby finish that balances out the creamy base.
Step 7: Taste, Adjust, and Serve
Before serving, taste your roasted cauliflower soup and adjust with more salt, pepper, or even an extra splash of lemon juice. Ladle it into bowls and garnish with the reserved roasted florets and a sprinkle of fresh dill. Serve hot with crusty bread for dipping.
Tips and Tricks for Perfect Roasted Cauliflower Soup
- Roast it well – The deeper the roast, the richer the flavor. Don’t be shy about a few charred spots.
- Texture control – Blend until smooth or leave it a little chunky for extra bite.
- Make it vegan – Swap whole milk for oat or almond milk.
- Storage tip – Freeze without milk; add it back in after reheating.
- Kid-friendly trick – Top with shredded cheddar or croutons (because kids love toppings).
Storage for Roasted Cauliflower Soup
- Fridge: Store in airtight containers up to 4 days.
- Freezer: Freeze (without milk) for up to 2 months. Thaw overnight in the fridge, then reheat and stir in milk.
FAQs
Can I use frozen cauliflower?
Yes! Just roast it straight from frozen—no need to thaw.
What can I serve with this soup?
Try crusty bread, a fresh green salad, or even grilled cheese (comfort food heaven).
Is it spicy?
Not at all. The paprika is sweet, not hot. Add a pinch of cayenne if you like heat.
Conclusion
Roasted cauliflower soup is the perfect blend of cozy and fresh—creamy, nourishing, and full of flavor without the heaviness. Whether you’re making it for a weeknight dinner, a family gathering, or just because you need a bowl of comfort, this recipe will quickly become a favorite. Give it a try, and let me know if your kitchen smells as heavenly as mine did!
And if you love soups like this, you might also enjoy my creamy chicken pasta soup or this anti-inflammatory lentil soup.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
Print
Roasted Cauliflower Soup Recipe – Easy, Flavorful & Healthy
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Roasting, Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Mediterranean-inspired roasted cauliflower soup is creamy, warming, and packed with bold spices like cumin, paprika, and sumac. A cozy, flavorful twist on cream of cauliflower soup.
Ingredients
- 2 heads of 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 (4 cups) low-sodium vegetable broth
- 2 cups whole milk or unseasoned, unsweetened plant-based milk of choice
- Juice of 1/2 lemon
- 1 cup chopped fresh dill
Instructions
1. Preheat your oven to 425°F. Cut the cauliflower in half from top to bottom through the stem, then use the tip of your knife to slice off each individual floret. Slice any larger florets into smaller pieces so all of them are about the same size.
2. Transfer the cauliflower to a large sheet pan. Sprinkle with salt and pepper and drizzle generously with olive oil. Toss to coat, then spread evenly without overlapping—use two sheet pans if needed.
3. Roast the cauliflower, turning at about 25 minutes, until tender and deeply browned in some parts, about 45 minutes in total. Remove from the oven.
4. In a large heavy pot or Dutch oven, heat 2 tablespoons of olive oil over medium until shimmering. Add the onion and cook until translucent, about 7 minutes. Add the garlic, cumin, paprika, sumac, and turmeric, and stir just until fragrant, about 1 minute.
5. Add 3/4 of the cauliflower (reserve the rest). Stir to coat with the spices, then add the broth and 1 cup of water. Bring to a boil, then reduce to medium and cover part-way. Simmer until slightly thickened, 5 to 7 minutes.
6. Remove from heat and use an immersion blender to blend until smooth or to your desired consistency. Alternatively, transfer carefully to a blender or food processor.
7. Return to medium heat and stir in the milk, lemon juice, and reserved cauliflower. Warm through, adjust seasoning, and stir in the dill. Serve hot.
Notes
Store covered in the refrigerator for up to 4 days. Reheat gently over medium with a splash of water or broth, but do not boil to prevent milk from separating.
To freeze, omit the milk. Cool completely, transfer to freezer-safe containers, and freeze up to 2 months. Thaw overnight in the fridge and add milk while reheating.
