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Garlic Cauliflower Soup

JT  70 Comments

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CauliflowerSoup

I have to apologize in advance before you read this one, I am exhausted and my writing may just be a little discombobulated.  But honestly, who are we kidding?  First off, I should get bonus points for just using the word discombobulated and spelling it right.  Second,  my writing is always like that so you should be used to it.  You have to admit though, you probably cringe every time you see my spelling and grammar mistakes.  I know because I get emails about them and as much as you are probably right, it is my website and since I see it as my personal journal I just don’t give a hoot.  In my defense though, I have actually started proof reading some of the posts to eliminate a few errors so maybe I will get better overtime.  If not I hope you still come for the delicious food and ridiculous humor, or just my funny looking smile.

CauliflowerSoup

At least the pictures look delicious right?

CauliflowerSoup

CauliflowerSoup

Garlic Cauliflower Soup

George Bryant
4.69 from 16 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Servings 4

Ingredients
  

  • 3 tablespoons olive oil plus extra for drizzling
  • 1 medium white onion diced
  • 3 cloves of garlic peeled and diced
  • salt and pepper to taste
  • 1 large head cauliflower 740 grams cored, separated and cut into florets
  • Herbed goat cheese for garnish optional

Instructions
 

  • In a large pot or dutch oven, heat your olive oil over medium-low heat
  • Add your onions and a pinch of salt and saute until tender, about 10 minutes
  • Add your garlic and saute for another 2-3 minutes stirring often
  • Add the cauliflower and 1 cup (250 ml) of water
  • Cover your pot or dutch oven and simmer until the cauliflower is fork tender which should take 10-15 minutes
  • Uncover, add another 4 cups (1 liter) water, raise the heat to high and bring to a boil
  • Reduce the heat to low to maintain a steady simmer and continue to cook for another 20 minutes
  • You can now use an immersion blender to puree your soup or work in batches and blend it in a food processor or blender
  • Once pureed, keep on low heat until ready to serve
  • Ladle your soup into bowls, drizzle with extra olive oil, season with salt and pepper and garnish with herbed goat cheese of your choice
  • Serve immediately and enjoy

****Disclosure: If you purchase any of the products linked in this post or products through the links on the right side of my page, I receive a small percentage from the respected affiliate programs****

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Category: Soups

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Reader Interactions

Comments

  1. Lisa

    October 12, 2015 at 10:31 am

    This is amazing soup! Such simple ingredients, but flavor is perfect. I used beef broth and it was so good. I’ve made other cauliflower soups, but this one is spot on

    Reply
    • George Bryant

      October 19, 2015 at 9:00 pm

      So happy to hear, I love it too

      Reply
  2. Leota Misiak

    May 3, 2015 at 3:47 pm

    Made this tonight, but added red pepper flake with the onions and a little lemon zest and juice at the end to brighten it up in homage to my favorite pasta sauce (Olio e Aglio). It tasted like spring with a little hint of heat. Delicious! Thanks for the recipe.

    Reply
    • George Bryant

      May 3, 2015 at 9:34 pm

      You are so welcome, thanks for stopping by and letting me know

      Reply
  3. Julia P.

    June 30, 2014 at 1:23 pm

    Oh man…made this for the first time tonight, adding some homemade spicy Italian sausage I made from ground turkey – mmm-mm! Some kinda yum. My husband the potato fanatic was like, “Potato soup, what? Cream who?” If that’s not an endorsement, I don’t know what is. Thanks for the great recipe!

    Reply
    • George Bryant

      July 2, 2014 at 11:04 am

      Hahahaha you are so welcome. thanks for the laughter :)

      Reply
  4. Maddy

    March 30, 2014 at 8:42 am

    Will this keep well in the fridge? If so, for how long? Thanks!

    Reply
    • George Bryant

      March 30, 2014 at 2:03 pm

      I’d say 3-5 days

      Reply
  5. Angela Linville

    November 23, 2013 at 9:44 am

    5 stars
    I pinned this a while ago, waiting for the weather to cool down. I woke up this morning feeling a little under the weather, needing something warm and comforting – it’s perfect! I have struggled to find a paleo comfort food for when I’m sick, since the old chicken noodle soup is not an option. Thanks for another great recipe, and all you do! I’m already feeling better, curled up on my couch with a big bowl of warm soup and a good book. :)

    Reply
    • George Bryant

      November 23, 2013 at 9:47 am

      I love soup when I’m sick as well :) especially with the garlic, it really helps clear you out. Feel better :)

      Reply
  6. Kobie

    November 5, 2013 at 4:51 pm

    5 stars
    Sensational recipe, George! I only used chicken broth instead of water. I’ve been salivating over this since the moment you posted it today. Thanks for being the best!!

    Reply
    • George Bryant

      November 5, 2013 at 7:18 pm

      I’m so glad you enjoyed the soup :) thanks!

      Reply
  7. Caroline Shifflett

    November 3, 2013 at 4:52 pm

    3 stars
    I subbed beef bone broth for the water, added butter and dill. Amazing! Thanks for the recipe! 2nd course was the pork chops you made for Real food con, also delicious!

    Reply
    • George Bryant

      November 3, 2013 at 10:18 pm

      Thank you! Glad you got to check out Real Food Con!

      Reply
  8. Buck Weber

    October 29, 2013 at 8:31 am

    5 stars
    Sounds great. I usually add some chopped ham to mine. Thanks for the recipe!

    Reply
  9. Jen

    October 26, 2013 at 2:03 pm

    4 stars
    This soup looks amazing! Made it for my husband who is vegan and was really sick with a cold. Added some red pepper flakes, chopped celery leaves and extra garlic. He loved it! Great recipe!
    Thanks!

    Reply
    • George Bryant

      October 26, 2013 at 2:58 pm

      Thanks for the compliment!!!

      Reply
  10. Catherine

    October 17, 2013 at 4:12 pm

    5 stars
    Just made this for dinner tonight and it’s sooo good! I used chicken stock instead of water and only used 3 cups total so it would be thicker. I also added a TB of butter to the olive oil in the beginning and topped it off with crumbled bacon at the end. Delicious! Thanks for the recipe!

    Reply
    • George Bryant

      October 17, 2013 at 9:32 pm

      Glad you topped it off with bacon :) nice choice!

      Reply
  11. thela

    October 11, 2013 at 9:06 am

    haven’t used it yet–always print out 2 or 3 recipes, look for the tastes I like and proceed with the coglomeration.sorry I never heard of George.

    Reply
  12. thela

    October 11, 2013 at 9:05 am

    haven’t used it yet–always print out 2 or 3 recipes, look for the tastes I like and proceed with the coglomeration.

    Reply
  13. Gail B

    October 6, 2013 at 8:09 pm

    4 stars
    Just made this! I had a bunch of baby leaks from the garden that needed to be used so I substuted them for the onion. Used 4C/1C broth/water and 4T grass fed butter (weakness). So good! bagging and tagging for snacks at work and can’t wait to have it with the goat cheese.

    Reply
    • George Bryant

      October 6, 2013 at 8:33 pm

      That sounds delicious

      Reply
  14. George Bryant

    October 1, 2013 at 12:08 pm

    Sorry you don’t feel well but glad it tasted good

    Reply
  15. Jessica

    September 27, 2013 at 11:31 am

    5 stars
    Made this last night with a few additions! I used chicken broth from boiled chicken instead of water for extra flavor, and threw in the shredded chicken right before serving. Garnished with bacon instead of goat cheese. It was delish! Even my kid liked it, and thats saying a lot!

    Reply
    • George Bryant

      September 27, 2013 at 12:59 pm

      THAT SOUNDS AMAZING

      Reply
  16. Sherry Owens

    September 11, 2013 at 5:17 pm

    5 stars
    I’ve had this pinned for a short time, and this past weekend while on our regular farmer’s market jaunt, found these beautiful heads of heirloom cauliflower. I knew right away I was going to make this. In the meantime I had strained some goat’s milk yogurt for “greek style” and had some leftover whey that I read you should save and add to soup. I added this in as part of the 4 cups of water. When it came time to puree, my food processor (bottom of the line) was still lined with some chai spices I’d pulverized last night, so the end product (a little more rustic in texture than your photo shows due to the class of my processor) had just a hint of the spices… but it didn’t hurt it at all. :) thank you for the recipe. I look forward to trying more and more of your recipes. For me to like this soup is going some, I’ve never been a fan of cauliflower! But my dinner tonight was delicious!! Thanks again.

    Reply
    • George Bryant

      September 12, 2013 at 10:27 am

      So awesome

      Reply
  17. James

    September 10, 2013 at 9:49 pm

    Gotta say, wasn’t a huge fan of this recipe as is. Seemed a bit bland.

    I like the idea though, and I’ll probably give it another go using chicken stock instead of water.

    Reply
    • George Bryant

      September 11, 2013 at 11:17 am

      Thanks for the honest feedback James

      Reply
  18. Jillian

    September 8, 2013 at 8:39 pm

    4 stars
    Just finding your site and I am in love! This was fantastic! I roasted the cauliflower first, and had just added it to the pan with the onion and garlic, my husband walked by and made a face and asked what it was. I told him he didn’t have to eat it, not to worry. When it was made, he couldn’t stop stealing spoonfuls from the stove. I added cucumber, dill, a little chicken stock to thin it a bit, of course bacon and a splash of cayanne.

    Reply
    • George Bryant

      September 9, 2013 at 11:38 am

      That sounds delicious Jillian

      Reply
  19. cindy

    September 7, 2013 at 12:42 pm

    The temp has dropped, so I’m making this now! Can’t wait! It smells amazing!!

    Reply
    • George Bryant

      September 8, 2013 at 7:34 am

      Woohoo. Did you love it?

      Reply
  20. Sanaa

    August 28, 2013 at 12:43 am

    Making this today!!!

    Reply
    • George Bryant

      August 28, 2013 at 8:34 am

      Enjoy

      Reply
  21. Traci Nelson

    August 27, 2013 at 10:40 am

    Ha ha! I actually made something similar to this by accident. I was attempting to make ‘mashed no tatoes’ which is mashed cauliflower with garlic and butter… I put it in my Vitamix to blend and it turned into soup! It was good though. Thank you for all the recipes and for sharing your journey!

    Like the rest of these folks, I have to wait a little while. It is definitely hot down here in the deep south, Georgia, so I’ll wait until the end of October to try this one. :)

    Reply
    • George Bryant

      August 27, 2013 at 4:10 pm

      Hope you enjoy it Traci, and I love the recipe you described as well

      Reply
  22. Phil

    July 24, 2013 at 3:31 am

    5 stars
    When the winter comes i shall be making this soup as it will be a nice winter warmer…..sorry cant wait till winter going to have to make it sooner.

    Reply
    • George Bryant

      July 24, 2013 at 9:45 am

      Hope you enjoy it

      Reply
  23. lukirk

    July 22, 2013 at 5:19 pm

    5 stars
    YUM! I made this last week and the whole family loved it. I cant have onion, so I tried using stock instead of water to make up for the loss of flavor, which I think may have over-flavored it a little. Next time I will stick to water.

    Its winter here in Australia now (perfect soup weather) but I think it would work in summer too, the goats cheese is a nice addition and makes it fresh and appealing.

    Reply
    • George Bryant

      July 22, 2013 at 5:38 pm

      Glad you liked it, and I am jealous of winter because it is HOT here in California.

      Reply
  24. Jessica

    July 16, 2013 at 7:10 am

    I am excited to try this! I have a bunch of cauliflower alfredo sauce in the freezer from the last time I got cauliflower. This soup looks great!

    Reply
    • George Bryant

      July 16, 2013 at 9:38 am

      Whoa that cauliflower Alfredo sounds amazing

      Reply
  25. MeghanT

    July 15, 2013 at 5:20 pm

    5 stars
    So I’m in Washington visiting my folks and back home in the LBC Cali it is some where between 80-90, but up here it is nice and cool. So last night I decided to make this to go with our steaks and bacon brusel sprouts. I changed a few things.. I also baked the cauliflower for a little and I also used chicken stock instead of water. My mom was very impressed and still thinks I used butter in it. Next time I think I’m going to use less liquid (we like our soup thicker) and I am thinking that bacon would be AWESOME on this also. Think we are going to try tonight with the left overs:) Also loving the pics on Instagram.

    Reply
    • George Bryant

      July 15, 2013 at 9:45 pm

      That all sounds amazing

      Reply
  26. Joshua @ Slim Palate

    July 14, 2013 at 12:50 pm

    This is right up my alley George and I love the simplicity in the recipe. I had this happen to me once when I was making cauliflower mash and it turned into cauliflower soup but it wasn’t as appealing as this one.

    Reply
    • George Bryant

      July 14, 2013 at 12:51 pm

      Give it a go Josh, you will probably love it. I have been on a goat cheese kick lately

      Reply
  27. unter der laterne

    July 12, 2013 at 9:36 pm

    Wow, you cook your cauliflower to death! I only simmer it for 8 minutes after it came to a boil and then puree it in the Cuisinart.
    Thank you kindly for the recipe!

    Reply
  28. Beverly

    July 12, 2013 at 4:13 pm

    5 stars
    This sounds absolutely yummy! As soon as it cools off here a bit, I’m definitely going to try it…minus the goat cheese. Like everyone else seems to be saying it’s extremely hot here, so I’m hoping it cools down soon, yeah right :/ , so I can make this. Thanks for sharing this!

    Reply
    • George Bryant

      July 12, 2013 at 10:19 pm

      Your so welcome

      Reply
  29. Free Spirit Eater

    July 12, 2013 at 2:51 pm

    5 stars
    I LOVE soup in the Summer for some weird reason. I’ve never been brave enough to try cauliflower soup, but your photos and recipe made me want to give this a try. Thanks for sharing! =]

    Reply
    • George Bryant

      July 12, 2013 at 4:04 pm

      Woohoo, I hope you love it

      Reply
  30. Ginnie

    July 12, 2013 at 7:52 am

    Love cauliflower soup. Since everyone seems to be talking about additions, my favorite is a little mound of caramelized shallots with drops of balsamic vinegar!

    Reply
    • George Bryant

      July 12, 2013 at 12:17 pm

      That sounds amazing

      Reply
  31. Lela Solum

    July 12, 2013 at 7:37 am

    George–thank you for your amazing attitude, your honesty in sharing your journey, and these delicious recipes!! Proud of you!

    Reply
    • George Bryant

      July 12, 2013 at 12:16 pm

      Thank you Lela

      Reply
  32. Emily

    July 12, 2013 at 4:28 am

    Made this last night – it was amazing! Topped it with some shredded Kerrygold cheese!!!

    Reply
    • George Bryant

      July 12, 2013 at 7:25 am

      That sounds delicious

      Reply
  33. Tay

    July 11, 2013 at 5:39 pm

    I made this, but doubled the cauliflower and roasted it in the oven before adding it to the pot. Nutty, sublime excellent flavor profiles! I also mixed in some fresh goat milk Ricotta to give it some richness! Super yummy. Keep the recipes coming I love your posts on FB and your website. For some reason I can’t rate this but it is 5 STAR!

    Reply
    • George Bryant

      July 11, 2013 at 7:50 pm

      Tay that sounds amazing, I love adding depth of flavor by using multiple cooking methods

      Reply
  34. Lori

    July 10, 2013 at 7:48 pm

    I was in DC over the 4th as well and I know exactly how you feel! There was no “glistening” like a lady – I just plain looked like a sweaty athlete – ugh! But back home now and I can’t wait to try this!! If it is anywhere close to your banana bread, I know it will be amazing!

    Reply
    • George Bryant

      July 10, 2013 at 10:08 pm

      I hope it is that good ;)

      Reply
  35. Eric R

    July 10, 2013 at 6:13 pm

    George, this is fantastic! Only addition I made was a couple of chopped up fresh jalapeños in the boil stage to kick it up a bit!

    Reply
    • George Bryant

      July 10, 2013 at 7:28 pm

      That sounds delicious, I will do that next time

      Reply
  36. Carol

    July 10, 2013 at 5:15 pm

    I am going into the kitchen right now to make this! I have a head of cauliflower that needs to be used! Thank you

    Reply
    • George Bryant

      July 10, 2013 at 7:28 pm

      Your so welcome

      Reply
  37. Meghan Griffen

    July 10, 2013 at 7:36 am

    5 stars
    I know I’ve already volunteered for the position, but I will happily be your dishwasher/taste tester and I will add in copy editor as part of the package, too! Haha! Seriously, this looks great, I can’t wait to make it on my next day off. Even though it’s been a billion degrees here, this looks too good to wait for. :-)

    Reply
    • George Bryant

      July 10, 2013 at 3:40 pm

      Let me know

      Reply
  38. George Bryant

    July 10, 2013 at 6:59 am

    Ah sorry to hear that Erin, I just had to have it :)

    Reply

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