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Roasted Cauliflower Soup

Oven-Roasted Cauliflower Soup

A cozy soup prepared with roasted cauliflower and carrot, and topped with florets, dill and sumac.  Perfect to ward off the winter chill!

Course Soup
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6

Ingredients

  • 1 medium head of cauliflower , cut into florets (about 8 cups)
  • 1 carrot , coarsely chopped (about 1 cup)
  • 1 tbsp (15 ml) butter, melted
  • 1 onion , chopped
  • 2 cloves of garlic , minced
  • 1 tsp (5 ml) dried thyme leaves
  • 1 bay leaf
  • 4 cups (900 ml- to 1 litre carton) chicken or vegetable stock
  • 1 tbsp (15 ml) grainy dijon mustard
  • 1 cup (250 ml) milk
  • freshly ground pepper
  • salt (optional)
  • 1/4 cup (60 ml) coarsely chopped fresh dill
  • ground sumac or fresh lemon zest (optional)

Instructions

  1. Preheat the oven to 425F (220C)
  2. Place the cauliflower florets onto a large baking sheet. Add the carrots. Drizzle the melted butter over them all and toss well to coat.
  3. Roast for 20-30 minutes, turning half way through, till veggies are tender.
  4. Remove 1/2 cup (125 ml) florets and cut into slightly smaller pieces to use as garnish. Set aside.
  5. Meanwhile, place the onion, garlic, thyme, and bay leaf into a large saucepan. Cover with about 1 cup (250 ml) of the broth.
  6. Simmer gently for 5 minutes until the onion is tender. Add the roasted cauliflower and carrot, remaining broth and dijon mustard.
  7. Simmer gently for 7-10 minutes, until the vegetables are very tender.
  8. Discard the bay leaf. Stir in the milk. Cool soup slightly.
  9. Purée in batches until smooth.
  10. Return to the saucepan and season with pepper and salt if needed.
  11. Serve:
  12. Fill soup bowls, and garnish with the reserved florets, a sprinkling of the dill and sumac or lemon zest.

Recipe Notes

Note: This soup can be thinned with more milk if desired.