Easy Cauliflower Soup
Yield: 4-6 servings (depending if for entree or appetizer, and any add-ins)
This soup is a great base for your favorite add-ins or toppings, and with just two main ingredients could not be any easier to make!


  • 1 tablespoon (14g) olive oil or butter
  • ½ an onion, diced (optional) *see notes for alternatives, if using
  • Florets from 1 large head of cauliflower (about 650 grams/1½ pounds) **see notes for cauliflower size and optional veggie add-ins
  • 3-5 cups chicken broth
  • ½ – 1 teaspoon kosher salt
  • Optional toppings: shredded cheddar cheese; cooked and crumbled bacon; roasted chickpeas; croutons; onion crisps, snipped fresh chives; cashews pieces; nuts or seeds; a swirl of hummus, extra virgin olive oil, harissa, chili oil, sour cream or Greek yogurt, or pesto


  1. Tip: Use a medium-size pot if preparing the basic recipe. Use a larger stock pot if including extra vegetables or other add-ins.

    Heat the oil or butter over medium-high heat and sauté the onion, if using (and/or the optional celery or leeks) until soft, about 3-5 minutes.

    Add the cauliflower, broth. and optional add-ins (see notes). Start with 3-3½ cups of broth if using a smaller pot. If using a larger stock pot, start with 4 cups. Bring to a boil.

    Lower the heat and simmer with a tight-fitting lid (this also helps decrease the cruciferous odor if anyone in the household is sensitive to it) for about 20 minutes or until the cauliflower is fork tender.

    Use an immersion blender to puree soup. If you don’t have an immersion blender, you can pour contents from pot into a standing blender. (In this case, vent the lid, cover with a tea towel, and be careful of the hot liquid.) Fee free to leave the soup chunky if you prefer, but pureeing it really adds to the thicker texture of the soup.

    At this point, you may add more broth, half a cup at a time, if you prefer a thinner soup. If the soup seems too thin, you can simmer it with the lid off, stirring regularly. Add the salt, starting with ½ teaspoon, and some cracked black pepper. Continue to taste for seasoning.

    Pour soup into bowls or mugs and top each portion with toppings of choice. Serve warm. Keeps in fridge for 4-5 days and freezes well too!



*You may sauté celery and/or leeks (with or without the onion) before adding the cauliflower, which will add some depth of flavor.

**Cauliflower heads will come in different sizes. And there will be more or less waste depending on how much is trimmed from the bottom stems. If unsure, start with a larger head because a little more cauliflower can always be balanced with more broth if the soup seems too thick. The same thought process works for frozen cauliflower which we have tried successfully using both 12- and 16-ounce bags. Simply adjust the broth as needed.

Extra veggie and add-in ideas

  • Sauté 2 minced garlic cloves in the last minute of sautéing the onion.
  • About half way through cooking the cauliflower, add a can of cannellini beans or other white beans. This will thicken the soup and increase the heartiness because of the added fiber and protein.
  • Add two large chopped carrots along with the cauliflower. This will give the soup a brighter color and add a touch of sweetness.
  • Add half a head of broccoli along with the cauliflower. This will also change the color and may make the soup a bit more grainy. But for broccoli lovers, this can be a great alternative to a broccoli cheese soup. Sprinkle cheese on top for a similar effect!
  • Peel and dice a pound of baking potatoes and add with the cauliflower. This will make the soup creamier, thicker, and more filling.

More recipes at FountainAvenueKitchen.com