Creamy Cauliflower Soup

  • Prep Time: 5m
  • Cook Time: 30m
  • Total Time: 35m
  • Serves: 4 people
  • Yield: 8 cups cauliflower soup


  • 1 yellow onion, chopped
  • 3 garlic cloves, minced
  • 1/2 tsp. red pepper flakes
  • 1 head cauliflower, about 6 cups, chopped
  • 1 qt chicken stock
  • 1 chicken bouillon cube
  • salt and pepper
  • chives, optional for topping
  • hot sauce, optional for topping


  1. In a large dutch oven or pot, place 2 teaspoons of olive oil over medium heat. When the oil is hot, add the onion. Saute the onion until tender, about 5 to 8 minutes.
  2. When the onion is translucent, add the garlic and red pepper flakes. Cook for another 2 minutes then add the cauliflower.
  3. Cook the cauliflower for 5 to 8 minutes to toast it then add in the chicken stock and bouillon cube.
  4. Bring the soup to a boil then to a simmer. Cook the soup for 15 to 20 minutes or until the cauliflower is tender. When the cauliflower is tender you can turn off the heat.
  5. Blend the soup until smooth with either an immersion blender or in a regular blender.
  6. I like to top mine with fresh chopped chives and hot sauce but these are both optional. Enjoy!

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