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Cauliflower Soup

Cauliflower Soup

Our Estate Blend extra virgin olive oil perfectly suits the delicate nature of this recipe, which highlights the subtle flavor of fresh cauliflower; a stronger oil will overpower. Cauliflower is loaded with macro and micro nutrients, easy to prepare, inexpensive, and the vegetable’s natural pectins make the soup lusciously creamy without dairy, so it’s effortlessly vegan! Drizzling the soup with olive oil helps make the fat-soluable nutrients more bioavailable, adds panache and flavor. This elegant, easy soup is sure to impress.

Adapted from Paul Bertolli.

Serves 8

  • 3 tablespoons Estate Blend olive oil plus drizzling
  • 1 medium onion (6 ounces), sliced thin
  • 1 head very fresh cauliflower (about 1-1/2 pounds), broken into florets
  • Salt, 1.5 tsp plus to taste
  • 5 1/2 cups water, divided
  • Freshly ground black pepper, to taste
  1. Warm the olive oil in a heavy-bottomed pan. Sweat the onion in the olive oil over low heat without letting it brown for 15 minutes.
  2. Add the cauliflower, 1 tsp salt, and 1/2 cup water. Raise the heat slightly, cover the pot tightly and stew the cauliflower for 15 to 18 minutes, or until tender. Then add the remaining 4 1/2 cups hot water, ½ tsp salt, bring to a low simmer and cook an additional 15 minutes, covered, plus 5 uncovered.
  3. Working in batches, (3-4) purée the soup in a blender to a very smooth, creamy consistency. Let the soup stand for 20 minutes. In this time it will thicken slightly, as the natural pectins works their magic!
  4. Reheat the soup, thinning with water, if necessary, and serve hot, drizzled with a thin stream of Estate Blend extra-virgin olive oil and freshly ground black pepper.

Works well with

Black Truffle Salt
Spice Rubbed Pork Chops
Black Truffle Salt Spice Rubbed Pork Chops

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