Cauliflower Soup

Name: Cauliflower Soup
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4-6
Ingredients: 1 large head cauliflower, broken into florets; 4 cups chicken or vegetable broth; 6 slices bacon, diced; 1 cup sharp cheddar cheese, shredded; ¼ cup chives, finely chopped; 1 medium onion, diced; 3 cloves garlic, minced; ½ cup heavy cream (or milk for a lighter version); 2 tablespoons Olive Oil; Salt and freshly ground black pepper, to taste

January 11, 2024

Cauliflower Soup at The Little Shop of Olive Oils

This is the kind of soup I make when I want something cozy and comforting — but still feel good about what’s in the bowl.

Cauliflower might not sound exciting at first, but trust me here. When it’s cooked down with onion, garlic, and good olive oil, then blended until silky, it turns into the creamiest, most satisfying soup without needing much at all. Add a little cream, a handful of sharp cheddar, and finish it with crispy bacon and chives, and suddenly you’ve got a bowl that checks all the comfort-food boxes.

The olive oil matters here. Starting the soup with a good Premium Olive Oil adds depth right from the beginning and helps the cauliflower develop flavor before it ever hits the broth. It’s a small step that makes a big difference.

This is an easy weeknight soup, a great make-ahead lunch, and exactly the kind of thing I want simmering on the stove when it’s cold outside. Serve it with crusty bread, and you’re set.