Creamy Roasted Cauliflower Soup with Turmeric and Tahini

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A creamy, golden, turmeric-spiced soup with tahini, roasted cauliflower, and the crunchiest fried onion topping.

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I have made a lot of cauliflower soup in my life, and most of it was forgettable. Boiled cauliflower blended with broth doesn’t do much for anybody. This version is different. Roasting the cauliflower first changes everything. The florets go golden and slightly charred at the edges, the spices bloom in the dry heat of the oven, and that caramelized flavor carries through the entire pot of soup. Add tahini for richness, a potato for body, and a pile of crispy fried onions on top, and suddenly you have a bowl that people will actually ask you to make again.

The secret is roasting first

Please don’t skip this step. If you just boil raw cauliflower and blend it, you’ll end up with something that tastes like nothing. Roasting at 400°F with olive oil, turmeric, cumin, and coriander does two things: it drives off excess moisture so the soup isn’t watery, and it develops deep, nutty, caramelized flavor that you can’t get any other way. You will know the cauliflower is ready when the edges are dark golden and slightly crispy and the whole sheet pan smells like toasted spices.

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How to make it creamy without cream

Two things make this soup silky and rich without any dairy. First, a single potato cooked in the broth adds just enough starch to give the soup real body. It thickens naturally as it simmers and blends into a smooth, velvety texture. Second, a good pour of tahini stirred into the pot rounds everything out. It adds a subtle nuttiness that works beautifully with the turmeric and makes the whole thing feel indulgent. If you have ever made a cauliflower soup that tasted a little too thin or a little too clean, this combination is the answer.

Do not skip the fried onions

A smooth, creamy soup needs something crunchy on top. These fried onions take about five minutes and they make the whole bowl. Thinly sliced, tossed in a little flour, fried in grapeseed oil until deep golden and shatteringly crispy. Along with toasted pine nuts, fresh dill and parsley, and a good squeeze of lemon, the toppings turn a simple soup into something you would happily serve to guests. They aren’t optional.

Make it ahead. This soup keeps well in the fridge for up to four days and the flavor only gets better overnight. It also triples beautifully if you are feeding a crowd. Just hold off on the toppings until you are ready to serve.

Cauliflower

Creamy Roasted Cauliflower Soup with Turmeric and Tahini

Prep: 20

Cook: 45

Total: 1h 5m

A creamy, golden, turmeric-spiced vegan soup made with roasted cauliflower, tahini, and warming spices. Topped with crispy fried onions, toasted pine nuts, and fresh herbs.

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Ingredients

For the soup:

• 1 large cauliflower (or 2 small), stems and leaves removed, roughly chopped into florets
• 2 onions, roughly chopped (reserve 1/4 of one onion for the fried onion topping)
• 2 tablespoons olive oil, divided
• 2 tablespoons turmeric, divided (1 tablespoon for roasting and 1 tablespoon for the soup)
• 2 teaspoons cumin
• 2 teaspoons coriander
• 1 teaspoon dill
• 1 teaspoon cayenne pepper
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 4 cloves garlic, minced
• 1 medium potato, chopped into 1-inch pieces
• 4 cups vegetable stock
• 1/3 cup tahini
• 1 bay leaf

For the topping:

• 1/4 onion (reserved from above), cut into thin strips
• 2 tablespoons all-purpose flour
• 1/4 cup grapeseed oil
• 1 lemon
• 1/4 cup each finely chopped fresh dill and flat-leaf parsley
• 1/4 cup toasted pine nuts

Instructions

1. Preheat the oven to 400°F. Spread the cauliflower florets and chopped onions on a rimmed baking sheet lined with parchment paper. In a small bowl, whisk together 1 tablespoon of the olive oil, 1 tablespoon of the turmeric, cumin, coriander, dill, and cayenne pepper. Pour the spice mixture over the cauliflower and onions and toss by hand until everything is evenly coated and golden yellow. Sprinkle with the salt and pepper. Roast for 30 minutes, until the edges are deeply caramelized and slightly charred and your kitchen smells warm and earthy.
2. Meanwhile, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the garlic and cook, stirring often, until fragrant and just starting to turn golden, about 1 to 2 minutes. Add the potato pieces and the remaining 1 tablespoon of turmeric. Stir to coat the potatoes — they will turn a bright, vibrant yellow. Cover and cook for 10 minutes, stirring occasionally, until the potatoes start to soften around the edges.
3. Pour in the vegetable stock and add the bay leaf and tahini. Stir well to combine. The tahini may look a bit separated at first, but it will come together as the soup cooks. Bring to a boil.
4. Add the roasted cauliflower and onions to the pot. Return to a boil, then reduce to a gentle simmer. Cook for 10 to 15 minutes, stirring occasionally, until everything is very tender and falls apart easily when pressed with a spoon.
5. While the soup simmers, prepare the fried onion topping. Toss the reserved onion strips with the flour in a small bowl, shaking off any excess. Heat the grapeseed oil in a small frying pan over medium-high heat until the oil shimmers and a pinch of flour sizzles on contact. Fry the onions, turning occasionally, until deep golden brown and crispy, about 3 to 4 minutes. Transfer to a paper towel-lined plate. They will crisp up even more as they cool.
6. Remove the bay leaf from the soup and discard it. Using an immersion blender, carefully blend the soup until completely smooth and velvety. Taste and season with additional salt and pepper as needed, about 1 to 2 teaspoons of each.
7. Ladle into bowls and finish with the crispy fried onions, toasted pine nuts, chopped dill and parsley, and a generous squeeze of fresh lemon juice. Serve warm.

Notes

This soup triples beautifully and keeps well in the fridge for up to 4 days. The flavor gets even better overnight. It also freezes well for up to 3 months — just hold off on the toppings until you reheat and serve.

If you do not have an immersion blender, carefully transfer the soup in batches to a regular blender. Do not fill the blender more than halfway and hold a towel over the lid to prevent hot soup from splashing.