Recipe: Cauliflower Soup

I learned to make cauliflower soup when I lived in Belgium. I don’t remember who taught me to make it, but it’s been part of my “greatest hits” for more than ten years. You only need a few ingredients, and it takes less than 30 minutes to make. What is not to love?

Easy to Make

This cauliflower soup is one of those recipes that I often use as a starter when I host a three-course dinner party. It also makes an easy lunch meal prep option as it holds well in the refrigerator and freezer. Bonus: it’s very kid-friendly. My daughter eats a huge bowl with a slice of bread.

Garnishing the Cauliflower Soup

I perfected the recipe with a chance encounter with Michelin starred chef Michel Roux (RIP), who told me about frying tiny florets for an added crunch. I love garnishing the cauliflower soup with these delicious fried florets, drizzle flavorful olive oil, and add freshly ground black pepper. It also tastes great with a sprinkle of microgreens.

Equipment Used:

Vitamix Blender, Le Creuset Dutch Oven

Cauliflower Soup

Print Recipe

This cauliflower soup is one of those recipes that I often use as a starter when I host a three-course dinner party. It also makes an easy lunch meal prep option as it holds well in the refrigerator and freezer. 

• Author: DiningTraveler
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 1x
• Category: Soups
• Cuisine: French

Ingredients

Scale 1x2x3x

2–3 Tbsp of butter

1 small onion or 1/2 large onion, coarsely chopped

1 large cauliflower

4-5 cups of broth (I use chicken broth, but you can use vegan butter/broth to make it vegan)

Salt and Pepper 

Olive Oil

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Instructions

1. Cut cauliflower into small florets (reserve a few pieces for garnish)
2. Coarsely chop onion 
3. Melt the butter the butter
4. Add the onions, cook until translucent, around 2-3 minutes
5. Add cauliflower and cook, often stirring for 2-3 mins
6. Add broth (tip: make sure you only add enough broth to cover it)
7. Cook for 15 minutes, covered in high heat

 

Prep garnish while cooking:

 

1. Heat 2-3 tbsp of olive oil in a frying pan
2. Add florets and fry until golden brown
3. Transfer to paper towel-lined plate to cool 

Prepare Soup:

 

1. Get cauliflower into a blender (florets first, followed by broth)
2. Let it cool down for 20 minutes. If you have a professional-grade blender, skip this step if you have a hot soup setting 
3. Run it in the blender until smooth (takes 3-5 minutes)
4. Return to the saucepan in low heat, test for flavor, add salt & pepper to taste if needed
5. Plate, add garnish (drizzle olive oil, sprinkle florets, cracked black pepper)