Easy 3-Ingredient Cauliflower Soup

Easy Cauliflower Soup - 3 Ingredients, Healthy, Gluten Free, Creamy and Amazing. Vegan or Vegetarian

A few weeks ago, my friend Garrett McCord– co-author of Melt, the Art of Macaroni and Cheese and blogger at Vanilla Garlic– wrote to me on Facebook:

“Your italian roasted cauliflower salad is epic. Making it for a potluck tomorrow.”

(Side note – it IS epic – if you want to try it click here!)

We began chatting about our favorite cauliflower recipes, and he pointed out a recipe on our friend Elise Bauer’s website – Simple Cauliflower Soup, which was actually inspired by Garrett and blogged about by Elise. I tried it the next evening with dinner. Garrett recommended roasting the cauliflower first, but I was feeling lazy so I made it the way Elise describes on her site, which took all of 10 minutes.

Holy. Moly. I can’t describe how easy and tasty this soup is!! I am officially addicted. Since my conversation with Garrett I’ve made it several times, and I’ve discovered some things along the way. First of all, the soup really only needs 3 ingredients – cauliflower, salt and pepper (well, and water, if you’re counting that as an ingredient). Adding a high quality butter is highly recommended, but it’s actually delicious without the butter too– which means it can be made completely dairy free. Don’t skimp on the salt, it greatly enhances the flavor of the cauliflower. Blending this soup produces a silky, velvety texture and a really creamy flavor without a drop of cream. Once you’ve nailed the basic concept, which couldn’t be easier, you can dress it up with all kinds of condiments. Garrett recommended a pinch of blue cheese, which was heavenly. Elise tops hers with chives and olive oil or truffle oil/salt. Last week I topped mine with za’atar and a drizzle of sesame oil. So many possibilities!

This is also the perfect opportunity to give my friend Elise a shout-out. If you’ve ever Googled a recipe, chances are you’ve been to Elise’s website, Simply Recipes. She has been a food blogger for years and has managed to blog about many, many fantastic dishes. She does it with intelligence, simplicity, and class. Her recipes work. She’s a kitchen rock star and I highly recommend her website. See her version of the soup here, and read more about Elise here. I’ve posted links to some of her other recipes as well as Garrett’s below.

This soup can be made vegan or vegetarian (if you’re okay with dairy add the butter, it’s so worth it!). It’s naturally gluten free, low carb, low calorie, creamy, filling and amazing. It’s also kosher for Passover! Even though it’s a light soup, I find that more often than not it satiates my hunger. If you have a high-powered blender like a Vitamix, the result will be even more velvety. Highly recommended!

Other Great Recipe Ideas

Simply Recipes: Roasted Root Vegetables with Tomatoes and Kale

Vanilla Garlic: Asparagus with Lime

Simply Recipes: Broccoli Slaw with Cranberry Orange Dressing

Vanilla Garlic: Earl Grey – Kumquat Marmalade

Recommended Products:


Sauce Pan

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Easy Cauliflower Soup - 3 Ingredients, Healthy, Gluten Free, Creamy and Amazing. Vegan or Vegetarian

Easy Cauliflower Soup


  • 1 head cauliflower, about 2 lbs.
  • Salt
  • Pepper
  • Unsalted butter (optional, recommended) - you can sub olive oil or a high quality vegan butter like Earth Balance, if you like

Optional topping ideas

  • Drizzle of olive oil or sesame oil, crumbled blue cheese, parmesan, za'atar

You will also need

  • Medium saucepan, blender
Total Time: 10 Minutes
Servings: 4 servings
Kosher Key: Pareve or Dairy
  • Remove the leaves and tough core from the cauliflower. Chop into small florets and carefully clean them.
  • Easy Cauliflower Soup - 3 Ingredients, Healthy, Gluten Free, Creamy and Amazing. Vegan or VegetarianIn a medium saucepan, bring 1 quart (4 cups) of water to a boil. Stir in 2 tsp of salt till dissolved. Pour in the cauliflower florets. Bring the water back to a boil and cover. Let the cauliflower cook for about 5 minutes till very soft and tender.
  • Easy Cauliflower Soup - 3 Ingredients, Healthy, Gluten Free, Creamy and Amazing. Vegan or VegetarianRemove the florets from their cooking water using a slotted spoon; reserve the salted cooking water.
  • Easy Cauliflower Soup - 3 Ingredients, Healthy, Gluten Free, Creamy and Amazing. Vegan or VegetarianPlace the cooked cauliflower into a blender, filling it halfway. Carefully pour in cooking water, adding till it reaches about halfway up the cooked cauliflower.
  • Easy Cauliflower Soup - 3 Ingredients, Healthy, Gluten Free, Creamy and Amazing. Vegan or VegetarianCover the blender carefully and blend, scraping the sides as needed, until the soup becomes a smooth puree. You may need to add more cooking water to achieve a soup-like texture. The longer you blend, the more silky and smooth the soup becomes. Add salt, pepper, and butter to taste. I use about 1 tbsp butter for a whole head of cauliflower (1/2 tbsp per batch). Salt is your friend here, if the soup is tasting bland don't be afraid to add more. You can also add some good quality olive oil or Earth Balance instead of butter if you'd like a richer flavor without dairy.
  • Repeat process with the remaining batch of cauliflower. Serve soup hot. Leftovers will keep for 1-2 days in a covered tupperware container; soup will need to be stirred after reheating.
  • Easy Cauliflower Soup - 3 Ingredients, Healthy, Gluten Free, Creamy and Amazing. Vegan or Vegetarian

Comments (51)Post a Comment

    1. Hi Emma, yes I don’t see why not, but it may take longer to get a smooth silky texture than it would with a traditional blender. In that case I would drain the cooking water into another bowl, leaving the cauliflower in the pan, then slowly add the cooking water back, blending the soup till it reaches the desired consistency.

    1. Kimberley I added lightly steamed peas to it last week (based on my husband’s suggestion) and we both loved it! Gives it some nice texture and a burst of sweetness.

  1. My mother would make a fresh peas soup – based is chicken broth and dollop unsalted butter for creaminess. We’d eat this on fridays once a moth when peas were out! I used to live shucking peas but Id eat them raw. Sneaky!

  2. I make the cauliflower salad using all the same ingredients except for the garlic but add israeli cous cous to it. We have it as a meal it is so good.

  3. I will put some truffle oil on this before serving. Also you can add apple/parsnip if you like it sweeter. If you are not worried about milk, I’ll add a dollop of Greek yogurt for protein or cheddar cheese before serving. I’ve also roasted the cauliflower if I have time or feel like getting “fancy”. It is a go to recipe for me. You can also do this with carrots. I also use chicken broth not just water for more flavour.

  4. Been making this for years!!! (Haven’t read the previous comments) I cook onions first, add cauliflower, soften, then add 900ml carton of no salt added vegetable broth. The rest of recipe is just like yours. Love this!!!

  5. Thanks for sharing. Please don’t wash our veggie after we dice or cut them into cubes. Wash well before we cut. Add in enough water if we need to boil the cauliflower, I will add in the core too but boil them for 3 mins before adding the florets. Use up all the water that we boiled the cauliflower as all the nourishments go into the water.

    1. I have to disagree with this when it comes to cauliflower Rebecca– cauliflower (particularly organic, which is the only kind I buy) has many little insects hiding inside the florets. Rinsing the florets is the only way to get out all of the insects and debris; there is no way to rinse them thoroughly without cutting first. With most other veggies it’s not a big deal, but I highly recommend rinsing cauliflower after it is cut and not before.

    2. Yes, you’re right but I always soak the whole head of cauliflower or broccoli into salty water for 20 mins, later the little worms will drop into the water. In fact I soak all veggie in water with 1 spoon of salt added.

  6. Yes Tori its so good to use fresh organic peas I buy at local farm market. But if you make moms recipe I cut her butter out and put instead 1 tsp Evoo I puree the peas in organic chicken broth I make myself I just use wing tips I remive and freeze for broths, it makes a very clear broth. Asian people use them for clear broth. I chill over night then lift fat off. I use hand blender and bewteen puree and whip setting use both at times with sea salt & fresh ground white pepper for taste. The evoo gives it a creamy taste! I can eat this hot or in summer cold! Its great w a salad for a light supper.

  7. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    Hi Tori,
    You are so kind, thank you! I’m so glad you like the soup. Isn’t it wonderful when the most simple things can taste so good?

    1. Fabulous Hashi! You had exactly the same reaction that I did… so amazed that three simple ingredients could make something that tastes so great. :)

  8. Very good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 stars
    Hi Tori! First of all congratulations on your wonderful website. As a Greek living in Japan, I consider myself so lucky and grateful I discovered it a couple of months ago! It’s like you brought the whole of the Mediterranean to my family here in the Far East! I made this recipe today and it is unbelievably good. Apart from a a little bit of olive oil as you suggested, I also added some lemon juice, (we Greeks love a lemony taste). The result was magical! Thank you so much! x Ioanna

  9. This is an exact replica of Gordon Ramsey’s infamous broccoli soup recipe. Nice to see it works with another veg.

    1. Don, I’d never seen Gordon’s recipe before your comment. Great to know it works with broccoli too! I love his suggestion to serve with goat cheese and walnuts. Will try his version soon!

  10. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    This soup is unbelievably delicious! I tried making it because it seemed ridiculously easy but I was not prepared for just how creamy and delicious it actually tastes. I sent a link to this recipe to my two grown children and I can’t wait to make it for my mom.

  11. I have made cauliflower soup for many years, but with skim milk since I did not need it to be for a kosher meal. An additional ingredient that really turns it into something special is the addition of freshly ground nutmeg to taste.

  12. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    Cold and snowing outside. Perfect for today. Made it so quickly I decided to make it twice and use both heads of cauliflower!
    I added club house spice roasted garlic and peppers then added OUD certified Kraft jalapeño cheese stick (shredded) to my own bowl.
    Soooooo yummy. A new weekly staple in my house!
    And great for weight watchers!

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