Creamy Cauliflower Soup is a light, comforting and nutritious vegetarian recipe.
Creams and soups made with vegetables or legumes, such as Italian Minestrone or Italian Lentil Soup, are ideal comfort foods for dealing with the early cold weather, bringing seasonal ingredients rich in vitamins and minerals to the table.
In addition to being a very tasty and nutritious dish, Creamy Cauliflower Soup is definitely a light recipe. In fact, it does not require the use of cream, milk or butter. The only ingredients are white cauliflower, garlic and extra virgin olive oil with the fragrant note of dried oregano.
In fact, to get the creamy, thick consistency, just cook the cauliflower, as we did, in a pan. A lot of people boil cauliflower in water. But you lose a lot of nutrients and the soup is less creamy and more watery. Croutons add a nice crunchy note to the cauliflower cream.
This dish is perfect in small portions, as an appetizer or for a buffet in small glasses. If you serve it in larger portions, it can become a main course or even a single vegetarian dish.
Learn how to make creamy cauliflower soup by following our step-by-step instructions and tips.
Ingredients
- Prep Time: 10 Min
- Cook Time: 30 Min
- Servings: 4
- 800 g (1.7 pound) of cauliflower
- 2 cloves of garlic
- 4 tablespoons of extra virgin olive oil
- 1 liter (about 4 cups) of vegetable broth
- dried oregano
- fine salt
- freshly ground black pepper
Instructions
BEFORE YOU START: To make cauliflower soup, you need vegetable broth, preferably made from fresh vegetables. For tips and more details, see our vegetable broth recipe.
Step 1) - First, clean the cauliflower by removing the stem and the leathery outer leaves. Then separate the florets and wash them very well. First soak them in water, then rinse them under running water. Finally, drain them.
Step 2) - Pour the extra virgin olive oil into a large, high-sided steel pan and heat it over a low heat. Add the whole peeled garlic cloves and sauté for two minutes. Then add the cauliflower florets. Finally, add dried oregano and a pinch of salt. Stir with a wooden spoon and cook for a few minutes.
PLEASE NOTE: Since you'll be using an immersion blender later in the recipe, do not use non-stick pans as they may get scratched.
Step 3) - Now add the vegetable broth until the cauliflower is covered. Cook on low heat for at least 20 minutes, covering the pan with a lid.
Step 4) - When the cauliflower is cooked, it should be tender when you try to mash it with a fork. At this point, remove the garlic cloves. Turn off the heat and blend with an immersion blender until smooth and velvety.
Adjust the salt, add a grind of black pepper and mix. Serve with a couple of croutons, a sprinkle of oregano on top and a drizzle of extra virgin olive oil.
PLEASE NOTE: If the cauliflower soup is too runny, let it thicken on the heat for a few minutes. If it's too thick, add a ladle of hot water or vegetable broth until it reaches the desired consistency.
YOU MUST ALSO TRY:
- Cauliflower Salad (Italian Winter Salad)
- Cream of Cauliflower with Salt Cod
- Pumpkin Cream Soup With Shrimp
- Pasta and Beans | Pasta e Fagioli
- Pasta with Cauliflower – Neapolitan Style
- Red Cabbage Soup
Storage
Storing cauliflower soup correctly ensures that its flavor and texture remain intact while also maximizing its shelf life. Whether you've made a big batch or have some leftovers, here’s how to properly store your soup to enjoy it later.
First, let the cauliflower soup cool down to room temperature. This can take anywhere from 30 minutes to a couple of hours depending on the quantity.
Once your soup is cool, choose the appropriate containers. Glass containers with airtight lids are preferred for storing soups as they don’t retain odors and are less likely to stain.
For short-term storage, you can refrigerate the cauliflower soup. It will generally last for 3 to 4 days in the fridge.
Can I Freeze it?
For longer storage periods, freezing is the best option. Cauliflower soup can be stored in the freezer for up to 2-3 months. To reheat, it's best to thaw the soup overnight in the fridge.
If you're in a hurry, you can also defrost it in the microwave. After thawing, bring the soup to a boil on the stovetop to ensure it's heated thoroughly before serving.
Variations and Tips
The cauliflower soup recipe I showed you today is a light recipe made with vegetable broth and no animal fat.
The creaminess of the dish comes from the presence of extra virgin olive oil and the fact that the cauliflower is not boiled. Many people boil the cauliflower in water. However, many nutrients are lost and the soup becomes less creamy and more watery.
- CREAM: If you want a richer and creamier dish, you can add fresh heavy cream or a little milk.
- POTATOES: You can add one or two boiled and mashed potatoes to add texture to the creamy cauliflower soup.
- CROSTINI: For a crunchy touch and a more complete dish, you can add croutons.
- BACON: Diced crispy bacon is a great addition to cauliflower soup.
- SPICES AND HERBS: We used oregano to flavor the cauliflower soup. If you prefer, you can add other spices, such as ginger or paprika, or herbs, such as thyme or rosemary.
Recipe Card
Cauliflower Soup Recipe
Ingredients
- 800 g cauliflower 1.7 pound
- 2 cloves garlic
- 4 tablespoons olive oil extra virgin
- 1 liter broth ~ 4 cups, vegetable
- oregano dried
- salt to taste
- pepper to taste
Instructions
- clean the cauliflower by removing the stem and the leathery outer leaves. Then separate the florets and wash them very well. First soak them in water, then rinse them under running water. Finally, drain them.
- Pour the extra virgin olive oil into a large, high-sided steel pan and heat it over a low heat. Add the whole peeled garlic cloves and sauté for two minutes. Then add the cauliflower florets. Finally, add dried oregano and a pinch of salt. Stir with a wooden spoon and cook for a few minutes.
- Add the vegetable broth until the cauliflower is covered. Cook on low heat for at least 20 minutes, covering the pan with a lid.
- When the cauliflower is cooked, it should be tender when you try to mash it with a fork. At this point, remove the garlic cloves. Turn off the heat and blend with an immersion blender until smooth and velvety.
- Adjust the salt, add a grind of black pepper and mix. Serve with a couple of croutons, a sprinkle of oregano on top and a drizzle of extra virgin olive oil.
Joan mckelvey says
Do I have to use a blender or make it without?
Barbara Felicità Lucchini says
Hi Joan! Yes, you need it. We used an immersion blender (read step 4)