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Roasted Cauliflower Soup with dill

This roasted Cauliflower Soup
5 from 11 votes
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Course: Main Course
Cuisine: American
Keyword: cauliflower, roasted cauliflower soup
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6


  • 3 heads of cauliflower, chopped
  • 6 fresh cloves of garlic, peeled
  • 3-5 Tbsp. extra virgin olive oil
  • 1 yellow onion, sliced
  • 2-3 tsp. salt
  • 2-3 tsp. pepper
  • 64 oz. vegetable broth or chicken broth I've made this with both and I prefer chicken broth for a better flavor profile.
  • 1-2 cups of whole milk
  • 1 cup of fresh dill
  • Additional salt and pepper to taste


  • Preheat your oven to 425 degrees.
  • One you've chopped your cauliflower, sliced your onions and peeled your garlic, add it to a cookie sheet and brush with your extra virgin olive oil. I like to make sure to really get a lot of olive oil on each piece for extra flavor.
  • Reserve a few pieces of your cauliflower as a garnish. 
  • Sprinkle the vegetables with half your salt and pepper and then flip. Repeat the process on the other side of your vegetables. 
  • Put the cookie sheet in the oven for 20-25 minutes to roast
  • Once everything is roasted you can combine it in your blender with your broth and blend to liquify. Do this in batches if you need to. 
  • Once blended, add to a Dutch oven or large pot and simmer. 
  • Add in the whole milk, stir and bring to a boil. 
  • Once boiling, turn the heat down to low and add your dill. *** If you want to make this early, add the dill just before you serve.
  • Serve immediately after dill is added and add additional salt and pepper to taste.