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Easy Cauliflower Soup
5 from 123 votes

Easy Cauliflower Soup

Easy Cauliflower Soup is a smooth, creamy soup made by boiling cauliflower florets and blending them with salted cooking water and optional butter for richness. The result is a velvety textured, subtly seasoned soup that builds its flavor from cauliflower's natural mildness enhanced by salt and butter. Optional toppings like olive oil, cheeses, or za'atar add extra layers of taste and visual appeal.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4 servings
Calories: 56 kcal
Course: Soup
Cuisine: American

Ingredients

  • 2 pounds cauliflower (1 head)
  • salt
  • black pepper
  • butter optional, recommended) - you can sub olive oil or a high quality vegan butter like Earth Balance, if you like, unsalted
Optional topping ideas
  • olive oil drizzle for olive oil or sesame oil, crumbled for blue cheese, parmesan
  • blue cheese
  • Parmesan Cheese
  • za'atar

Instructions

    Cup of Yum
  1. Remove the leaves and tough core from the cauliflower. Chop into small florets and carefully clean them.
  2. In a medium saucepan, bring 1 quart (4 cups) of water to a boil. Stir in 2 tsp of salt till dissolved. Pour in the cauliflower florets. Bring the water back to a boil and cover. Let the cauliflower cook for about 5 minutes till very soft and tender.
  3. Remove the florets from their cooking water using a slotted spoon; reserve the salted cooking water.
  4. Place the cooked cauliflower into a blender, filling it halfway. Carefully pour in cooking water, adding till it reaches about halfway up the cooked cauliflower.
  5. Cover the blender carefully and blend, scraping the sides as needed, until the soup becomes a smooth puree. You may need to add more cooking water to achieve a soup-like texture. The longer you blend, the more silky and smooth the soup becomes. Add salt, pepper, and butter to taste. I use about 1 tbsp butter for a whole head of cauliflower (1/2 tbsp per batch). Salt is your friend here, if the soup is tasting bland don't be afraid to add more. You can also add some good quality olive oil or Earth Balance instead of butter if you'd like a richer flavor without dairy.Repeat process with the remaining batch of cauliflower. Serve soup hot. Leftovers will keep for 1-2 days in a covered tupperware container; soup will need to be stirred after reheating.

Notes

  • Use a medium saucepan and blender for best results.
  • Adjust the amount of cooking water in the blender to reach preferred soup thickness.
  • Butter is optional; substitute with olive oil or vegan butter if desired.
  • Consider topping with olive oil or cheeses like blue or Parmesan for added flavor.

Nutrition Information

Calories 56kcal (3%) Carbohydrates 11g (4%) Protein 4g (8%) Sodium 68mg (3%) Potassium 678mg (14%) Fiber 4g (16%) Sugar 4g (8%) Vitamin C 109.3mg (121%) Calcium 50mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 56

% Daily Value*

Calories 56kcal 3%
Carbohydrates 11g 4%
Protein 4g 8%
Sodium 68mg 3%
Potassium 678mg 14%
Fiber 4g 16%
Sugar 4g 8%
Vitamin C 109.3mg 121%
Calcium 50mg 5%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.