This creamy Mediterranean cauliflower soup is packed with vibrant flavors! It combines roasted cauliflower, garlic, and a splash of lemon for a fresh, healthy treat.
Making this soup is a breeze! I love how I can whip it up in no time and even enjoy it chilled on hot days. It’s like a warm hug in a bowl! 🥣
Key Ingredients & Substitutions
Cauliflower: The star of our soup! A large head of cauliflower gives the soup a creamy texture once blended. If cauliflower isn’t available, you can use broccoli or a mix of other veggies like potatoes for a similar texture.
Olive Oil: I love using extra virgin olive oil for its flavor. However, any vegetable oil will work if you prefer something lighter. Just avoid strong oils like sesame, as they can overwhelm the taste.
Vegetable Broth: It’s key for rich flavor. You can substitute chicken broth if you’re not vegetarian. If you don’t have broth on hand, use water enhanced with bouillon cubes for a quick fix.
Greek Yogurt or Coconut Cream: For creaminess, I prefer Greek yogurt; it adds a nice tang. Coconut cream is great for a dairy-free option. You could also use sour cream or heavy cream if that suits your taste better.
Spices: Ground cumin adds warmth and depth, while smoked paprika offers a hint of smokiness. If you don’t have smoked paprika, regular paprika or simply omit it works too. Adjust the spices based on your preference!
How Do I Get My Cauliflower Soup Super Creamy?
To achieve that smooth and creamy texture, blending is crucial! Here’s how to do it right:
- After cooking the cauliflower until it’s very tender, remove it from heat. This will help avoid over-cooking.
- If using a blender, allow the mix to cool slightly (safety first!) and blend in batches if necessary. Always hold the lid down with a towel to prevent splatters.
- An immersion blender is fantastic for this recipe—just blend right in the pot for easy cleanup!
With patience and the right tools, you’ll have a creamy, delicious soup in no time!
How to Make Mediterranean Cauliflower Soup
Ingredients You’ll Need:
For the Soup:
- 1 large head of cauliflower, cut into florets (reserve one or two florets for garnish)
- 2 tablespoons olive oil, divided
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup water or more broth (optional, to thin soup)
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon smoked paprika (optional, for subtle smoky flavor)
- Salt and black pepper, to taste
- 1/2 cup plain Greek yogurt or coconut cream (optional, for creaminess)
- Fresh parsley, chopped (for garnish)
- Lemon juice, to taste (optional)
How Much Time Will You Need?
This comforting soup takes about 15 minutes to prepare and around 45 minutes to cook and roast. You’ll be enjoying a warm bowl of Mediterranean goodness in about 1 hour total!
Step-by-Step Instructions:
1. Roast the Cauliflower Florets:
Start by preheating your oven to 425°F (220°C). Take the reserved cauliflower florets and toss them with 1 tablespoon of olive oil, along with some salt and pepper. Spread these on a baking sheet and pop them in the oven for about 20-25 minutes. Turn them once during roasting until they’re golden and slightly charred. This adds great flavor for your garnish!
2. Sauté Onions and Garlic:
While the cauliflower is roasting, grab a large pot and heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté it for around 5 minutes, or until it becomes translucent. Then throw in the minced garlic, cumin, coriander, and smoked paprika. Stir it all together for about a minute until fragrant—this is where those wonderful smells will start to fill your kitchen!
3. Cook the Cauliflower:
Next, add the main body of cauliflower florets to the pot and mix them well with the spices and onions. Pour in the vegetable broth and bring it all to a boil. Once boiling, reduce the heat to a gentle simmer, cover the pot, and let it cook for about 20 minutes, or until the cauliflower is very tender.
4. Blend the Soup:
Once the cauliflower is nice and soft, it’s time to create that velvety texture. Use an immersion blender to puree the soup right in the pot until smooth. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches and blend until smooth. If the soup feels too thick for your liking, you can add more water or broth to adjust the consistency.
5. Add Creaminess and Season:
If you’re using Greek yogurt or coconut cream, stir it in now for extra creaminess. Taste your soup and adjust the seasoning with salt, pepper, and a splash of lemon juice to brighten up the flavors!
6. Serve and Garnish:
Now, it’s time to ladle your warm soup into bowls. Don’t forget to garnish each bowl with the roasted cauliflower florets you set aside, a drizzle of olive oil, and a sprinkle of chopped fresh parsley for that beautiful finishing touch!
7. Enjoy!
Serve your Mediterranean cauliflower soup warm, and enjoy the delightful flavors! This soup is perfect on a chilly day or anytime you crave a comforting bowl of goodness.
Can I Use Frozen Cauliflower for This Soup?
Absolutely! Frozen cauliflower works well in this recipe. Just add it directly to the pot without thawing. You may need to adjust the cooking time slightly, as it may take a few extra minutes to become tender.
How Can I Make This Soup Vegan?
To keep it vegan, simply skip the Greek yogurt and opt for coconut cream for creaminess. Additionally, ensure that your vegetable broth is labeled as vegan, and you’re good to go!
Can I Store Leftover Soup?
Yes, leftovers can be stored in an airtight container in the fridge for up to 4 days. For longer storage, freeze the soup in portion-sized containers, and it will keep for up to 3 months. Just thaw and reheat when you’re ready to enjoy it again!
What Can I Serve with This Soup?
This Mediterranean cauliflower soup pairs wonderfully with crusty bread, a green salad, or even some roasted veggies for a complete meal. You can also enjoy it with a sprinkle of feta cheese or some toasted nuts on top for added texture!
