All you need is three ingredients and 15 minutes to make this family-favorite recipe for Quick Cauliflower Soup.
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You read that right: three ingredients and 15 minutes.
Sound too good to be true? I’d be quite skeptical that such a minimal ingredient list and fast prep time could yield something other than ordinary, but let me sum up this recipe for Quick Cauliflower Soup in three (accurate) adjectives…
Don’t let that last one leave you reaching for your stretchy pants because despite the insanely creamy texture of this soup, there is not one ounce of dairy (be it milk, heavy cream or butter) in this concoction.
It’s 100% cauliflower, stock (veggie or chicken) and a splash of good ol’ fashioned EVOO.
It forms the ultimate veggie soup base upon which to let your soup topping freak flag fly.
Chopped fresh herbs? Always. Any type of cheese imaginable? Duh. Crunchy chickpeas? Heck yes. Bacon? Yes, yes and yessssss. Keep it simple and serve this silky-smooth soup in shooters for a quick party appetizer, or make a big batch to have on hand for hectic weeknights when you just need something that’s warm, comforting and won’t break the calorie (or moolah) bank.
Why You’ll Love This Recipe
- Quick. Ready in just 15 minutes, you’ll have this soup done in the blink of an eye.
- Minimal ingredients. All you really need is cauliflower, vegetable or chicken stock and olive oil to make this simple recipe.
- Customizable. Feel free to experiment with your toppings! While I love crispy chickpeas, fresh herbs (like minced chives) and grated cheese (cheddar—yes please!), crumbled crispy or candied bacon or a swirl of pesto would be fantastic.
- Cauliflower: You’ll use two medium heads for this recipe. If you’re crunched for time, though, you could use pre-cut cauliflower florets.
- Vegetable or chicken stock: Using warm vegetable or chicken stock to blend the cooked cauliflower florets adds a whole bunch of flavor without you having to long-simmer this soup.
- Olive oil: Olive oil also adds flavor and makes this soup silky-smooth, plus lends healthy fat to this easy dish.
See the recipe card for full information on ingredients and quantities.
- Cook the cauliflower. Bring a large pot of water to a boil, then add the cauliflower florets and cook until just tender (about 5 minutes). Then, drain the cauliflower.
- Blend the soup. Add the cooked florets, vegetable stock and olive oil to a blender and blend until smooth.
- Season. Add salt and ground black pepper to taste, then pour into bowls and add toppings to your heart’s content.
Pro Tip: Make sure your stock is warm before adding it to your blender—this will avoid you having to reheat the soup after blending it.
- Cutting Cauliflower Into Florets: To cut cauliflower into florets, remove any outer leaves, then slice the cauliflower in half. Using the tip of a chef’s knife (or a paring knife!), make V-shaped cuts into both halves of the cauliflower to remove the cores. You can then use your fingers or a knife to easily break the cauliflower into florets.
- Use a High-Speed Blender: A high-speed blender will be your best friend for creating silky-smooth soups (but also sauces, smoothies and purees). It’s worth investing in one—trust me!
- Use Good, Flavorful Olive Oil: Because this soup is so simple, you can definitely use your good, flavorful extra-virgin olive oil here. You’ll be able to really taste it.
This soup will keep in an airtight container in the fridge for about 4 days.
You can also freeze this soup. Kept in an airtight container, it can be stored in the freezer for up to 6 months. Just make sure to thaw it in the fridge overnight before eating.
Frequently Asked Questions
To thicken cauliflower soup, you can add more cooked cauliflower, then blend until smooth. You should also be conservative when adding liquid initially. You can always add more, but you can’t add less.
If you find your soup lacking flavor, try adding a bit more salt. Acidic ingredients, like lemon juice, also add a lot of flavor.
Cauliflower will last in the fridge for about 5 days. If you see any mold on the cauliflower, make sure you cut it off before cooking with it (some food professionals recommend removing about an inch of the food beneath the mold).
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- 2 medium heads cauliflower, cut into florets
- 1 cup vegetable or chicken stock, warm
- 2 Tablespoons olive oil
- Toppings, such as fresh herbs, crispy chickpeas or cheese
- Bring a large pot of water to a boil. Add the cauliflower florets and boil just until fork-tender, about 5 minutes.
- Drain the cauliflower florets then add them to a blender along with the warm vegetable stock and olive oil and blend until smooth, scraping down the sides as needed.
- Taste and season the soup with salt and pepper then serve warm with your preferred toppings.
- To cut cauliflower into florets, remove any outer leaves, then slice the cauliflower in half. Using the tip of a chef’s knife (or a paring knife!), make V-shaped cuts into both halves of the cauliflower to remove the cores. You can then use your fingers or a knife to easily break the cauliflower into florets.
- A high-speed blender will be your best friend for creating silky-smooth soups (but also sauces, smoothies and purees). It’s worth investing in one—trust me!
- Because this soup is so simple, you can definitely use your good, flavorful extra-virgin olive oil here. You’ll be able to really taste it.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.