Recipe: {Three Ingredient} Cauliflower Soup

by Cate on April 9, 2014

Cauliflower Soup so creamy you’d swear it was bad for you. But it’s not. Three ingredients, ten minutes, and 100% guilt-free.


Last week, I was heading out to attend an evening fundraiser, but was cooking dinner nonetheless. I had just finished making grilled chicken for Madeline (Nick was out with a friend), when my eyes fell upon the head of cauliflower in the refrigerator.

Sadly languishing.

So with just a few minutes before I had to leave, I grabbed it and started to work.

I hate wasting food, but I had luckily seen a recipe for Three Ingredient Cauliflower Soup that I knew I could whip up fast.

Three ingredients. Only if you happen to count salt & pepper, and water as ingredients.

And I kind of don’t. I mean, those are throwaway ingredients, right?

Which means this is like a One Ingredient Cauliflower Soup.

However you call it, you must make it.

First, it could not be simpler. Cook the cauliflower. Throw it into your food processor with the salted water you cooked it in. Add enough water until it has reached soup consistency. Add a touch of butter.

And eat.

I kid you not.


And it makes the most amazing Cauliflower Soup that ever was.

The kind that makes you swear there must be cream in it. Or half and half.

And it doesn’t have that. None of that.

Which makes it all the more awesome.

Creamy, full-on flavor, Cauliflower Soup with zero guilt.

Which is pretty much my favorite way to eat.

Make this one, folks. If you like cauliflower, you won’t be disappointed.

Hungry for more cauliflower recipes?
This Buffalo-Style Roasted Cauliflower is one I keep going back to. So good and so easy.
This Roasted Cauliflower Spread is a riff off one that Sarah and I enjoyed at Tom Douglas’ Lola in Seattle.
Visually, this Spicy Whole Roasted Cauliflower is a showstopper, and I made it for a cooking challenge at the CIA recently.
If you haven’t had this Cauliflower Steak with Homemade Caesar Dressing, I don’t know how to help you.
This super simple Cauliflower Mac and Cheese is a great comfort food spin when you’re craving carbs and cheese.
These Cauliflower Bread Sticks were another great riff, and delish!
This Mock Shrimp Risotto was almost as good as the real deal.
Cauliflower Crust Pizza for fulfilling all your pizza loving dreams.
And lastly, Cauliflower Garlic Mashed Potatoes will satisfy your comfort food craving.

Three Ingredient Cauliflower Soup
Recipe courtesy of The Shiksa in the Kitchen

1 head cauliflower, about 2 lbs.
Salt and pepper
Butter (optional, but recommended)

Remove the leaves and tough core from the cauliflower. Chop into small florets and carefully clean them. In a medium saucepan, bring 4 cups water to a boil. Stir in 2 tsp of salt until dissolved. Add the cauliflower. Bring water back to boil and cover. Let cauliflower cook for about 5 minutes or until very soft and tender. Remove the cauliflower from the cooking water using a slotted spoon; reserve the salted cooking water.

Place cooked cauliflower into blender, filling it halfway. Carefully pour in cooking water until it is halfway up the cooked cauliflower. Cover the blender and blend, stopping periodically to scrape the sides, until the soup becomes a smooth puree. Add more cooking water as needed to reach desired consistency. Add salt, pepper, and butter to taste. I used 1 tbsp butter. Repeat process with remaining batch of cauliflower. Serve.

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{ 7 comments… read them below or add one }

Joanne April 10, 2014 at 6:23 am

Cauliflower is so great for imparting creaminess without any cream! Love how simple this is!
Joanne recently posted..Artichoke Enchiladas


Amy @Very Culinary April 10, 2014 at 8:27 am

Big cauliflower fan right here! I roast it all the time and eat it like candy. Love your soup…where’s my spoon?
Amy @Very Culinary recently posted..No-Bake Dark Chocolate Haystacks with Macadamia Nuts


Christie - Food Done Light April 10, 2014 at 9:08 am

Simple and delicious. Love that the cauliflower flavor will shine through.
Christie – Food Done Light recently posted..Chocolate Raspberry Baked Alaska


Beth @ The First Year April 10, 2014 at 9:45 am

Hi Cate! I can’t believe how easy it is to make – love that part!
Beth @ The First Year recently posted..Carrot Cake Oatmeal


Meg April 10, 2014 at 10:31 am

This sounds great — and I’m all about an easy, no-fuss recipe! Do you think I could use an immersion blender instead? My food processor is clunky, old and generally tired . . . plus, I just love the ease of the immersion blender. :)
Meg recently posted..Book review: ‘Black Lake’ by Johanna Lane


Cate O'Malley April 10, 2014 at 9:53 pm

I would have guessed yes for the immersion blender … if I hadn’t tried that way myself last week to save cleaning the food processor. But alas, no. I’m guessing because the cauliflower is so soft after it’s cooked, it doesn’t have the chunkiness to break up. It definitely didn’t work. I did, however, use my mini chopper, and did it in batches, and it worked beautifully.
Cate O’Malley recently posted..Recipe: {Three Ingredient} Cauliflower Soup


Leigh April 10, 2014 at 3:27 pm

Skinnytaste has a similar Cauliflower soup recipe that I discovered a few months ago and I can’t stop making it! It is so incredibly good and so easy. She just has an extra step of making a roux with 1 TBSP of butter and 1 TBSP of flour.

Definitley one of my favorite recipes of all time!


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