All you need is three ingredients and 15 minutes to make this family-favorite recipe for Quick Cauliflower Soup.
4.50 from 8 votes
Prep Time 10 minutesmins
Cook Time 5 minutesmins
Total Time 15 minutesmins
Servings 4servings
Ingredients
2medium heads cauliflower, cut into florets
1cupvegetable or chicken stock, warm
2Tablespoonsolive oil
Toppings, such as fresh herbs, crispy chickpeas or cheese
Instructions
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.
Notes
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.
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