Simple Cauliflower Soup

SoupGluten-FreeLow CarbPaleo

Simple and easy cauliflower soup with just cauliflower, butter, salt, olive oil, and chives.

Photography Credit: Elise Bauer

Making soup doesn’t have to be difficult, and if you are working with fresh, high quality vegetables, you don’t even have to add stock.

This cauliflower soup couldn’t be easier! Just blanch cauliflower florets for a few minutes, purée them with some of the blanching liquid, salt, and butter, and serve with olive oil and chopped chives.

Of course when you are working with so few ingredients, you have to make sure that each ingredient is as good as it can be. There’s no place to hide if something is off.

What I love about this soup is that the cauliflower really shines through, and it’s also pretty light, so it works well as a starter for other courses.

Simple Cauliflower Soup Recipe

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Yield: Serves 4

To take this soup from simple to sublime, add a dash or two of truffle salt or truffle oil to the soup when serving.



1 Cook cauliflower florets in salted water: Bring 1 quart of water to a rolling boil in a medium-sized pot. Add 2 teaspoons of salt to the water.

Add the cauliflower florets, and cook until cooked through, about 4 minutes. Use a slotted spoon to remove florets to a bowl. Reserve cooking water.

2 Purée cooked cauliflower: Working in batches, fill a blender half-way with cooked cauliflower, add enough cooking water to the blender bowl so that it comes up a quarter of the way. Purée until smooth. You want the consistency to be that of soup, so if you need to add more water, do so.

3 Add salt and butter: or each blender batch, add salt and butter to taste (about 1/2 teaspoon of salt, and about a tablespoon or more of butter for each blender batch). Since you are using only lightly salted cooking water for a base, not stock, you will need to salt this more than you would otherwise.

4 Serve: Serve immediately into bowls. Drizzle olive oil over the top and sprinkle with chopped chives.

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Simple Cauliflower Soup

Showing 4 of 20 Comments / Reviews

  • DS

    This looks amazing. Has anyone tried to make it at all ahead of time, either completely, or at least cooking the cauliflower ahead? I would need to make it a bit earlier in the day but it says to serve it immediately when it’s finished. Thanks.

  • Liane

    Hi – I’ve never commented on a recipe before but the combination of ease and yummyness meant I had to! Great recipe – I ditched the butter and added feta, and it was delicious (I don’t eat dairy). Thanks!

  • Janet

    Delicious and light!

  • Janet

    Can you freeze the leftovers?

  • Geraldine

    Just made this soup, my daughter and I both loved it! So simple, so quick, so delicious. I added too much of the cooking liquid, so I put in a splash of heavy cream which finished it off nicely, but next time I will use less liquid. Will now follow you on pinterst, thanks.

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