Cauliflower Soup


  • 2 Tbsp olive or canola oil
  • 1 large onion chopped
  • 1 large head of cauliflower or 2 smaller heads, broken into small florets
  • 2 cloves garlic minced
  • 1 tsp dried thyme optional
  • 2 cups chicken or vegetable broth low-sodium preferred
  • 2 cups milk
  • Pepper nutmeg (optional) and salt to taste


  • In a large pot, heat the oil and stir in the diced onion. Cook for a few minutes until the onion begins to soften.
  • Stir in the garlic and cauliflower florets.
  • Add the broth and bring to a boil.
  • Reduce heat to a simmer and cook for about 15 - 20 minutes or until the cauliflower is tender.
  • Add half of the milk and use a potato masher or a blender to mash or blend the cauliflower. Make the soup as chunky or as smooth as you like. Add as much additional milk as you like.
  • Add pepper, nutmeg and salt to taste. If your broth is not low-sodium, you might not need any additional salt.


You can also add some broccoli or potato to the soup.
Keyword Cauliflower
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