All you need is three ingredients and 15 minutes to make this family favorite recipe for Quick Cauliflower Soup.
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.
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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.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
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.