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Garlic Cauliflower Soup

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


  • 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


  • 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