Garlic Cauliflower Soup

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.


At least the pictures look delicious right?



4.7 from 16 reviews
Garlic Cauliflower Soup
Prep time
Cook time
Total time
Serves: 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)
  1. In a large pot or dutch oven, heat your olive oil over medium-low heat
  2. Add your onions and a pinch of salt and saute until tender, about 10 minutes
  3. Add your garlic and saute for another 2-3 minutes stirring often
  4. Add the cauliflower and 1 cup (250 ml) of water
  5. Cover your pot or dutch oven and simmer until the cauliflower is fork tender which should take 10-15 minutes
  6. Uncover, add another 4 cups (1 liter) water, raise the heat to high and bring to a boil
  7. Reduce the heat to low to maintain a steady simmer and continue to cook for another 20 minutes
  8. You can now use an immersion blender to puree your soup or work in batches and blend it in a food processor or blender
  9. Once pureed, keep on low heat until ready to serve
  10. Ladle your soup into bowls, drizzle with extra olive oil, season with salt and pepper and garnish with herbed goat cheese of your choice
  11. Serve immediately and enjoy

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  1. 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

  2. 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.

  3. 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!

  4. 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. :)

  5. 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!!

  6. 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!

  7. 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!

  8. 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!

  9. 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.

  10. 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.

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