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 (affiliate link). Cauliflower needs to be softened, otherwise, you’d end up with a crunchy grainy soup. At least that’s how I would imagine it. One day I was cooking my cauliflower pancakes and forgot to cook the cauliflower. I don’t have to tell you that mistake wasn’t made again.
The steps for this cauliflower soup are simple:
- Cut the cauliflower into florets.
- Saute the onions in a good amount of olive oil until tender and softened.
- Add some garlic, just because.
- Add the cauliflower and water, yes water, and a little lemon juice and cook until softened.
- Season with salt and pepper.
- Puree in a blender.
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 by friends and family.
This is a plain simple soup. I served this soup for supper for my family and everyone wanted seconds. When a teenager wants more cauliflower soup when they have the option of filling up on roasted salmon and potato wedges, you know you’ve done something right.
If you want to reap the true benefits of cauliflower, this cauliflower soup is definitely worth trying.
You may want to try some of my other delicious soups. All are simple to make and very satisfying.
Be happy, eat well.
- ½ cup extra virgin olive oil
- 1 large sweet onion chopped
- 4 medium cloves garlic chopped
- 1 large head cauliflower about 1-1/2 pounds, cored and cut into florets
- 2 tablespoons Kosher salt or to taste
- 1 teaspoon pepper
- 6 cups water
- 2 tablespoons lemon juice
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 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 salt and pepper.
Serve warm with an extra drizzle of olive oil and some freshly cracked pepper.