Cauliflower Soup

We started making this recipe about a year ago and it is a family favorite.  The kids absolutely love it with crackers or garlic soldiers.  My husband and I put a swirl of truffle oil and pepper on top – yummy!  So simple and delicious.  The recipe says serves 8, but there is never enough for a main for my family of 5!

Cauliflower Soup

Recipe from Paul Bertolli at Chez Panisse via

Serves 8.

  • 3 tablespoons olive oil
  • 1 medium onion (6 ounces), sliced thin
  • 1 head cauliflower (~ 1 1/2 pounds), cut into florets
  • salt to taste
  • 5 1/2 cups water, divided
  • Extra virgin olive oil to taste
  • Black pepper, to taste
  1. Warm the olive oil in a heavy pan over low heat. Add sliced onion and ‘sweat’ the onion for about 15 minutes (do not brown).
  2. Add cauliflower, 1/2 cup water and salt to taste. Raise heat slightly and cover, stewing the cauliflower for about 15 minutes.
  3. Add additional 4 1/2 cups water and raise the heat to a simmer for 20 minutes uncovered.
  4. Blend soup with a hand blender or work in batches with a conventional blender. Let the soup stand for 20 minutes so it can thicken (if you have the time).
  5. Return to pan and thin soup with remaining 1/2 cup water to desired consistency.
  6. Drizzle with olive oil and add freshly ground black pepper.
This entry was posted in Appetizer, Kids Dig It, Main and tagged , . Bookmark the permalink.

3 Responses to Cauliflower Soup

  1. Pingback: Curry Laksa | Wake Up Cooking

  2. Vinny Grette says:

    Another delicious soup recipe! And from Chez Panisse, a favorite. Will certainly try. I’ve posted about soup this week, too – think it’s just the best way to use left-overs!

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