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 theblender. 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:

Life is too short for mediocre food.

Cauliflower Soup top view in a black bowl on a board.

Silky Smooth Cauliflower Soup

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This 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.

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings: Servings

Author: Natalie Gregory

Ingredients

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.