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GoFarm Blog

Cauliflower Soup

This simple soup is full of flavor and perfect for a cool fall or winter night. Pairs deliciously with some fresh bread or you can also add some croutons on top!


  • 1 tbsp. extra-virgin olive oil, plus more for garnish

  • 1 medium yellow onion, chopped

  • 1 clove garlic, minced

  • 1 large head cauliflower, cut into small florets (about 8 cups)

  • 6 c. low-sodium chicken or vegetable stock

  • 3 sprigs fresh thyme, plus more for serving

  • 1 bay leaf

  • Kosher salt

  • Freshly ground black pepper

  • 1/4 c. heavy cream or whole milk

  • Optional: add some corn or cubed (cooked) potatoes at the end for texture!


  1. In a large pot over medium heat, heat oil.

  2. Add onion and cook until soft, 6 minutes.

  3. Add garlic and cook until fragrant, 1 minute.

  4. Add cauliflower, stock, thyme, and the bay leaf and bring up to a simmer. Cook until cauliflower is very tender, 15 to 20 minutes.

  5. When vegetables are tender, remove thyme and bay leaf and discard.

  6. Blend with immersion blender or transfer to a blender in batches and blend until smooth.

  7. Stir in cream and reheat if needed.

  8. Garnish with a drizzle of olive oil and fresh thyme and serve immediately.



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