Cauliflower Soup Recipe with Herbs and Olive Oil
This velvety cauliflower soup is infused with fragrant Mediterranean herbs and finished with a drizzle of rich olive oil. The combination of tender cauliflower, aromatic garlic, and fresh herbs create
20
Prep Time
35
Cook Time
55
Total Time
6
Servings
⏱ Cooking Timer
Minutes : Seconds
Ingredients
Instructions
Step 1
1. Heat 3 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and cook for 5-7 minutes until softened and translucent.
Step 2
2. Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
Step 3
3. Add the cauliflower florets, vegetable broth, water, bay leaves, fresh herbs (oregano, thyme, and rosemary), smoked paprika (if using), salt, and pepper. Bring the mixture to a boil.
Step 4
4. Reduce heat to low, cover, and simmer for 20-25 minutes until the cauliflower is very tender when pierced with a fork.
Step 5
5. Remove the bay leaves and discard. Use an immersion blender to puree the soup directly in the pot until completely smooth and creamy. Alternatively, work in batches using a blender, being careful not to overfill.
Step 6
6. Stir in the fresh lemon juice and taste. Adjust seasoning with additional salt and pepper if needed.
Step 7
7. If the soup is too thick, add more broth or water to reach your desired consistency.
Step 8
8. Serve hot, drizzled with extra virgin olive oil and garnished with your choice of feta cheese, fresh herbs, or toasted pine nuts.
Chef's Notes
For the creamiest texture, blend the soup for at least 2-3 minutes until completely smooth and velvety.
Reserve a few small cauliflower florets before cooking and roast them at 425°F for 15-20 minutes to use as a crispy garnish.
Add a splash of heavy cream or coconut milk at the end for an even richer soup.
Serving Suggestions
Serve this soup with crusty sourdough bread or garlic crostini for dipping. It pairs beautifully with a simple green salad dressed with lemon vinaigrette. This makes an excellent first course for a Mediterranean-inspired dinner party or a comforting main dish with a side of roasted vegetables.
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More Soups Recipes
Cauliflower Soup Recipe with Herbs and Olive Oil
This velvety cauliflower soup is infused with fragrant Mediterranean herbs and finished with a drizzle of rich olive oil. The combination of tender cauliflower, aromatic garlic, and fresh herbs create
Ingredients (14)
Instructions
- Heat 3 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and cook for 5-7 minutes until softened and translucent.
- Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
- Add the cauliflower florets, vegetable broth, water, bay leaves, fresh herbs (oregano, thyme, and rosemary), smoked paprika (if using), salt, and pepper. Bring the mixture to a boil.
- Reduce heat to low, cover, and simmer for 20-25 minutes until the cauliflower is very tender when pierced with a fork.
- Remove the bay leaves and discard. Use an immersion blender to puree the soup directly in the pot until completely smooth and creamy. Alternatively, work in batches using a blender, being careful not to overfill.
- Stir in the fresh lemon juice and taste. Adjust seasoning with additional salt and pepper if needed.
- If the soup is too thick, add more broth or water to reach your desired consistency.
- Serve hot, drizzled with extra virgin olive oil and garnished with your choice of feta cheese, fresh herbs, or toasted pine nuts.
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