This easy cauliflower soup is made with just five ingredients, including salt! It’s a quick and easy weeknight meal that’s easy to dress up or dress down. Food is served!
Making soup doesn’t have to be difficult, and when you’re working with fresh, quality vegetables, you don’t even need to add broth.
This Cauliflower Soup couldn’t be easier! Simply chop up a head of cauliflower (see here), blanch the florets for a few minutes, then puree with some blanching liquid, salt and butter. Serve with olive oil and chopped chives.
What I love about this soup is that the cauliflower really shines through and it’s also quite light, making it a good starter for other dishes.
Ways to customize this recipe
As it is, this soup is simplicity at its best. But if you fancy something more, try one of these ideas:
- Cauliflower soup: After blending, add heavy cream, half-and-half, or whole milk to the soup to make it rich and extra creamy.
- Truffled Cauliflower Soup: To take this soup from simple to sublime, add a dash or two of truffle salt or truffle oil to the soup as you serve.
- Roasted Cauliflower Soup: Instead of blanching the cauliflower, toss the florets in olive oil and salt and roast them in a 400°F oven until tender and charred in spots. Puree with vegetable broth or chicken broth.
- Cheesy Cauliflower Soup: After mixing, add a handful or two of your favorite cheese. (Or try this version.)
- Vegan Cauliflower Soup: Instead of butter, use high-quality extra virgin olive oil.
How long does this soup keep in the fridge?
If you have leftovers, allow the soup to cool completely, then store in a covered container in the refrigerator for up to five days. Reheat gently on the stovetop over medium-high heat or in the microwave.
How to freeze this soup
This soup freezes really well and it’s so nice to have some on hand in the freezer for dinner emergencies.
To freeze, let the soup cool completely, then transfer to freezer containers or ziplock bags (which you can freeze flat). Freeze for up to three months.
To reheat the thawed or frozen soup, gently reheat on the stovetop over low heat or in the microwave in one-minute increments, stirring between each increment.
What to serve with cauliflower soup
If you’re serving this soup as a main course for a light meal, consider making a simple garlic bread or compiling a leafy green salad to serve with it.
This soup is also an easy side dish or a first course with a larger meal, like roast beef or roast chicken.
love cauliflower? Try these recipes
- Cauliflower Pasta Casserole
- Cauliflower Chickpea Curry
- Cauliflower Gratin
- Buffalo Cauliflower Tacos with Ranch Sauce
- Sheet metal pizza with roasted cauliflower and vegetables
Easy Cauliflower Soup
ingredients
-
Florets from a head of cauliflower (See Cutting and Deseeding the Cauliflower)
-
1 liter of water
-
Salt
-
Unsalted Butter
-
chives
-
Extra virgin olive oil
method
-
Cooking cauliflower florets in salted water:
Bring 1 liter of water to a boil in a medium-sized saucepan. Add 2 teaspoons of salt to the water.
Add the cauliflower florets and cook until tender, about 4 minutes. Use a slotted spoon to place the florets in a bowl. Reserve cooking water.
-
Puree cooked cauliflower:
Working in batches, fill a blender half full with cooked cauliflower, adding enough cooking water to blender bowl to bring it to a quarter high. Blend until smooth. You want the consistency to be that of soup. So if you need to add more water, do so.
-
Add salt and butter:
Add salt and butter for each blender batch (about 1/2 teaspoon salt and about 1 tablespoon or more butter for each blender batch). Since you’re only using lightly salted cooking water as a base and not broth, you’ll need to salt this more than you would otherwise.
-
Surcharge:
Serve immediately in bowls. Drizzle over olive oil and sprinkle with chopped chives.
