Cauliflower Soup
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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.
Cauliflower Soup
Rated 5.0 stars by 1 users
Category
Soups
Author:
https://shopevoo.com
Servings
4-6
Prep Time
15 minutes
Cook Time
30 minutes
Calories
495
A rich, creamy cauliflower soup made with Premium Olive Oil and finished with crispy bacon, sharp cheddar, and chives. Cozy, satisfying, and perfect for cold days.
Ingredients
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1 large head cauliflower, broken into florets
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4 cups chicken or vegetable broth
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6 slices bacon, diced
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1 cup sharp cheddar cheese, shredded
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¼ cup chives, finely chopped
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1 medium onion, diced
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3 cloves garlic, minced
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½ cup heavy cream (or milk for a lighter version)
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2 tablespoons Olive Oil
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Salt and freshly ground black pepper, to taste
Directions
In a large pot, heat the Olive Oil over medium heat.
Add the diced onion and sauté until soft and translucent, about 4–5 minutes.
Add the minced garlic and cook for 1 minute, until fragrant.
Add the cauliflower florets and stir well. Cook for about 5 minutes, letting the edges get lightly golden.
Pour in the broth and bring to a boil.
Reduce heat, cover, and simmer for about 20 minutes, or until the cauliflower is very tender.
Using an immersion blender (or carefully transferring to a blender), puree the soup until smooth. Add additional broth or water if needed to reach your desired consistency.
Stir in the cream or milk and return the soup to a gentle simmer.
Season with salt and freshly ground black pepper to taste.
While the soup simmers, cook the diced bacon in a skillet until crispy. Transfer to a paper towel–lined plate to drain.
Ladle soup into bowls and garnish with crispy bacon, shredded cheddar, and chopped chives.
Serve hot with crusty bread or a simple side salad.