Cauliflower Soup-The Little Shop of Olive Oils

Cauliflower Soup


  • 1 large head of cauliflower, broken into florets
  • 4 cups chicken or vegetable broth
  • 6 slices of bacon, diced
  • 1 cup sharp cheddar cheese, shredded
  • 1/4 cup chives, finely chopped
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1/2 cup heavy cream (or milk for a lighter version)
  • 2 tablespoons Premium Extra Virgin Olive Oil
  • Salt and freshly ground black pepper, to taste


  • In a large pot, heat the EVOO over medium heat. Add the diced onion and sauté until translucent, about 4-5 minutes.
  • Add the minced garlic and sauté for an additional minute until fragrant.
  • Add the cauliflower florets to the pot and stir well. Cook for about 5 minutes, letting the cauliflower get a bit golden on the edges.
  • Pour in the chicken or vegetable broth and bring the mixture to a boil.
  • Reduce heat, cover, and let simmer for about 20 minutes or until the cauliflower is tender.
  • Using a hand blender (or transferring the soup to a regular blender), puree the soup until smooth. If the soup is too thick, you can add a bit more broth or water to reach the desired consistency.
  • Stir in the heavy cream or milk and bring the soup back to a gentle simmer.
  • Season with salt and freshly ground black pepper to taste.
  • While the soup is simmering, cook the diced bacon in a skillet until crispy. Use a slotted spoon to transfer the cooked bacon to a plate lined with paper towels to drain excess fat.
  • Ladle the soup into bowls.
  • Garnish with crispy bacon bits, shredded cheddar cheese, and finely chopped chives.
  • Serve hot with a slice of crusty bread or a side salad.
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