Roasted Cauliflower and Dill Soup

Craving comfort with a touch of intrigue? Dive into our Roasted Cauliflower and Dill Soup! Tender florets caramelized in the oven create a base bursting with flavor. Hints of cumin, paprika, sumac, and turmeric add a warm, unexpected depth. We bring it all together with a base of Bongards® White American Loaf, heavy cream, chicken broth, and a generous squeeze of lemon. Finished off with the refreshing taste of fresh dill. It’s a familiar favorite with a twist you won’t want to miss!


  • 1 head of cauliflower
  • Pinch of kosher salt
  • Pinch of freshly ground black pepper
  • 4-5 Tbsp. olive oil
  • 1 yellow onion, diced
  • 5 garlic cloves, minced
  • 1 tsp. ground cumin
  • 1-1/2 tsp. sweet paprika
  • 1/2 tsp. ground sumac
  • 1/8 tsp. ground turmeric
  • 16 oz. chicken broth
  • 1 C. water
  • 4 oz. + 1 Tbsp. heavy cream
  • 2 Tbsp. lemon juice
  • 1/4 C. fresh dill, chopped
  • 5 oz. Bongards® White American Loaf, large dice or shredded
  • 1 tsp. dill oil (see secondary recipe)


  1. Prepare dill oil up to one day in advance.
  2. Preheat oven to 425 degrees F.
  3. Cut the cauliflower in half from top to bottom through the stem, then use tip of knife to slice off each individual floret.
  4. Slice any larger florets into smaller pieces so all are about same size.
  5. Place cauliflower on large sheet pan. Sprinkle with salt and pepper, drizzle with 2-3 Tbsp. olive oil.
  6. Toss to coat, then spread evenly without overlap, using two sheet pans if necessary.
  7. Roast cauliflower for about 45 minutes, flipping halfway through until cauliflower is tender and deeply browned in areas.
  8. In large pot or Dutch oven, heat 2 Tbsp. olive oil over medium heat until simmering, but not smoking.
  9. Add onion, cook until translucent, about 7 minutes.
  10. Add garlic, cumin, paprika, sumac, and turmeric, stirring until fragrant, about 1 minute.
  11. Add 75% of the cauliflower, reserving rest for later. Stir to coat well with spices.
  12. Add chicken broth and water. Bring to boil over high heat, then reduce heat to medium-low.
  13. Add American cheese and 4 oz. heavy cream, stirring until cheese has melted and slightly thickened, about 5-7 minutes.
  14. Remove from heat, add soup to blender, blending until desired consistency.
  15. Return to medium heat, stir in lemon juice, and reserved cauliflower, heat until warmed through.
  16. Add salt to taste.
  17. Stir in dill.
  18. Garnish with drizzle of heavy cream, dill fronds, and few drops of dill oil.

Secondary Recipes

Dill Oil

  • 2 C. dill, lightly packed
  • 1/2-3/4 C. olive oil (or any neutral oil)
  • 4 C. water
  • 1-1/2 tsp. salt
  1. Bring water and salt to a boil.
  2. Prepare an ice bath (bowl with water and ice).
  3. Once water is boiling, add dill, blanching about 10 seconds, just until leaves/stems are bright green.
  4. Quickly transfer to ice bath, allowing to sit for 5 minutes.
  5. Transfer herbs to dry paper towel, patting completely dry.
  6. Transfer herbs to a high-speed blender, add oil.
  7. Puree until smooth. If mixture is too thick, add more oil.
  8. Line sieve with cheesecloth (layered three times) or a coffee filter over bowl or glass measuring cup.
  9. Pour oil into sieve and let sit for a few hours, stirring occassionally. Do not press the oil through.
  10. Transfer to a bottle, store in refrigerator for up to one week.