3 Ingredient Cauliflower Soup

Cauliflower soup with roasted cauliflower as garnish served in a white bowl.

3 Ingredient Cauliflower Soup

Craving a smooth, comforting soup without all the fuss? Look no further! This recipe takes just three simple ingredients - roasted cauliflower, savory soup stock, and aromatic roasted garlic - and transforms them into a delicious and hearty soup. This soup is perfect for anyone seeking a lighter and healthier option without compromising on taste.

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Course: Soup

Cuisine: American

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings:

Calories: 100Kcal

Author: Susan Moncrieff

Ingredients

▢ 1 Large Cauliflower chopped into 1 inch florets
▢ 4 cups Chicken stock plus 2 cups of water. May substitute vegetable stock or a lower sodium version
▢ 1 head garlic

Instructions

Preheat oven to 425F
Break/cut the cauliflower into 1 inch florets. Place on a sheet pan (I use a silicone mat), and sprinkle with olive oil and a light coating of salt.
Cut off the top part of the garlic (about ¼ inch).
Make a boat with foil and place garlic in it, cut side up. Drizzle with oil and some salt. Wrap garlic in foil and place on same sheet pan as the cauliflower.
Roast until cauliflower is lightly browned, about 30 minutes.
Add 4 cups of soup stock plus 2 cups of water to a large pot or Dutch oven. Bring to a steady simmer.
Set aside about ½ cup of roasted cauliflower as the soup garnish. Add the rest of the cauliflower to the pot, along with the garlic, after you have squeezed out the garlic cloves. Throw out the garlic skins. Cover and simmer for 10 minutes until soft.
Remove from heat and use an immersion blender to puree until smooth. Due to varying sizes of cauliflower, you may need to add a little water to thin the soup.
Garnish the soup with the reserved roasted cauliflower and some green chopped chives or green onions (optional).

Notes

Storage

In a sealed container, this soup can be refrigerated for up to 4 days. It may thicken, so adding a little water to thin it may be necessary.
Soup may be frozen for up to 3 months. The liquid may separate but just stir it to mix when heating.

I recommend reheating this soup on the stovetop.

FAQs

Can I use frozen cauliflower?
Yes. You may need to add a couple of minutes to the cooking time.

Do you recommend a sprinkle of cheese on top?
Some freshly grated parmesan would be a nice addition to this soup!

How can the sodium in this recipe be reduced?
You can reduce the sodium by using a low-sodium chicken or vegetable broth/soup stock. Also, reduce the amount of salt sprinkled on the cauliflower and the garlic. With roasting, this soup is still flavorful even when the salt is reduced.

Nutrition Disclaimer

Nutrition information is an estimate only provided as a courtesy using an ingredient database. Garnish and optional ingredients are not included in the calculations.

Nutrition