This Silky Smooth Cauliflower Soup is for the purist. This soup is simply cauliflower, onions, and garlic sauteed in olive oil and pureed into a silky smooth cauliflower soup. There’s no butter or cream, and nothing to take away from the star of the soup: cauliflower.
The creamy texture is obtained by pureeing the cooked cauliflower with a good amount of olive oil which is similar to what I do when making my gazpacho soup. Of course, this soup had to involve a little cooking where my gazpacho was pureeing everything together in the blender. Cauliflower needs to be softened, otherwise, you’d end up with a crunchy grainy soup.
Steps for making cauliflower soup:
- Cut the cauliflower into florets.
- Saute the onions in a good amount of olive oil until tender and softened.
- Add some garlic and sauté until fragrant.
- Add the cauliflower and stir to coat with the oil and onions.
- Cover and let it cook for 5 minutes. This creates color to some of the cauliflower and also allows it to steam for a bit.
- Add the water and the lemon juice and cook until the cauliflower is softened. This should be done uncovered allowing some of the water to evaporate.
- Taste and season again with salt and pepper.
- Puree in a blender or use a stick blender right in the pot.
- Serve with a drizzle of olive oil and some black pepper.
Water? Not stock? I use water because I didn’t want to take away from the cauliflower. I also use water for my potato leek soup and it’s been deemed one of the best soups around - just ask me.
If you want to reap the true benefits of cauliflower, this soup is definitely worth trying.
You may want to try some of my other delicious soups:
- Peruvian shrimp soup
- Thick hearty beef barley soup
- French lentil soup with bacon
- Sweet potato vegetable soup
- Chicken and rice soup
Life is too short for mediocre food.
Silky Smooth Cauliflower Soup
Print Recipe Pin RecipeIngredients
- ½ cup extra virgin olive oil plus a little more for serving
- 1 large sweet onion chopped
- 4 - 6 medium cloves garlic chopped
- 1 large head cauliflower about 1-½ pounds, cored and cut into florets
- 2 tablespoons Kosher salt or to taste
- 1 teaspoon pepper or to taste
- 6 cups water
- 2 tablespoons lemon juice
Instructions
- In a large stockpot over medium heat, add oil and heat until shimmering. Add onion and cook onions without browning for about 10 minutes.
- Add garlic and cook until fragrant, about 30 seconds.
- Add cauliflower and toss to coat all the pieces with onions and oil. Once combined and all the cauliflower is coated with oil, cover pan and cook for 5 minutes. This will allow for some browning of the cauliflower while steaming at the same time.
- Stir in water, salt, pepper and lemon juice.
- Bring to a boil then down to a simmer. Simmer on low heat, uncovered for 30 to 40 minutes. Puree soup in batches in a blender until smooth and return pureed soup in the stockpot.
- Taste and season with additional salt and pepper.
- Serve warm with an extra drizzle of olive oil and some freshly cracked pepper.
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