Creamy Cauliflower Soup

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Creamy Cauliflower Soup

Serves 4  | Prep Time: 10 minutes | Cook Time: 30 minutes

Often times you’ll find cauliflower with the addition of heavy cream or sour cream. This version is equally as creamy and with more cauliflower flavor.


  • 3 tablespoons olive oil 
  • 1 medium onion (6 ounces), sliced thin 
  • 1 head very fresh cauliflower (about 1-1/2 pounds), broken into florets
  • Salt, to taste 
  • 5 1/2 cups water, divided 
  • Extra virgin olive oil, to taste (to drizzle at the end)
  • Freshly ground black pepper, to taste

Chef Tips

Add some texture to your soup…mix together equal parts toasted almonds mixed with some fresh croutons and crushed in a mortar and pestle. Season with salt. Or just some nice crusty bread.


Step 1 

Warm the olive oil in a heavy-bottomed pan. Sweat the onion in the olive oil (season with a pinch of salt) over low heat without letting it brown for about 15 minutes. 

Step 2

Add the cauliflower, salt to taste, and 1/2 cup water. Raise the heat slightly, cover the pot tightly and stew the cauliflower for 15 to 18 minutes, or until tender. The liquid should be simmering, not boiling. Then add another 4 1/2 cups hot water, bring to a low simmer and cook an additional 20 minutes uncovered. 

Step 3 

Working in batches, purée the soup in a blender to a very smooth, creamy consistency (or use an immersion blender). 

Step 4

Thin the soup with 1/2 cup hot water (if necessary). Reheat the soup. Serve hot, drizzled with a thin stream of extra-virgin olive oil and freshly ground black pepper.