Mediterranean Cauliflower Soup with Herbs and Olive Oil Recipe
This Mediterranean Cauliflower Soup is a creamy, herb-infused delight that brings together tender cauliflower, fresh Mediterranean herbs, and rich olive oil for a comforting, flavorful meal. Perfect as a light lunch or starter, it features a blend of oregano, thyme, rosemary, and bay leaves, enhanced with garlic and lemon juice, and can be topped with feta, pine nuts, or fresh herbs for added texture and taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Base Ingredients:
- 1 large head cauliflower (about 2 pounds), cut into florets
- 3 tablespoons extra virgin olive oil, plus more for drizzling
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 4 cups vegetable broth (or chicken broth)
- 1 cup water
Mediterranean Herb Blend:
- 2 tablespoons fresh oregano (or 2 teaspoons dried)
- 2 tablespoons fresh thyme (or 2 teaspoons dried)
- 1 tablespoon fresh rosemary, finely chopped
- 2 bay leaves
Flavor Enhancers:
- 1 teaspoon sea salt (adjust to taste)
- ½ teaspoon freshly ground black pepper
- 2 tablespoons fresh lemon juice
- ½ teaspoon smoked paprika (optional)
Garnish Options:
- Crumbled feta cheese
- Fresh herb sprigs
- Toasted pine nuts
- Crusty bread drizzle with olive oil
Instructions
- Prepare the Aromatic Base: Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the diced onion and cook for 5-6 minutes until softened and translucent, starting to turn golden at the edges. Then add the minced garlic and cook for another minute until aromatic, creating the flavor foundation for the soup.
- Add the Cauliflower and Herbs: Stir the cauliflower florets into the pot, coating them with the aromatic oil mixture. Add the oregano, thyme, rosemary, and bay leaves, stirring well to evenly distribute the herbs. Allow the cauliflower to cook for 3-4 minutes to absorb the herb flavors.
- Build the Soup Base: Pour in the vegetable broth and water, making sure the liquid covers the cauliflower by about an inch. Season with salt, pepper, and smoked paprika if using. Bring the mixture to a boil, then lower the heat to maintain a gentle simmer.
- Simmer to Perfection: Cover the pot and simmer for 20-25 minutes, or until the cauliflower is very tender and easily pierced with a fork. This tenderness ensures a creamy texture once blended.
- Blend and Finish: Remove the bay leaves and allow the soup to cool slightly. Use an immersion blender to puree the soup until smooth and creamy, or blend in batches with a regular blender for an ultra-smooth texture. Stir in fresh lemon juice and adjust seasoning to taste.
- Serve with Mediterranean Flair: Ladle the soup into bowls and drizzle each serving with extra olive oil. Garnish with crumbled feta, fresh herb sprigs, or toasted pine nuts as desired for added flavor and texture.
Notes
- For a vegan version, use vegetable broth and omit the feta cheese garnish.
- Frozen cauliflower can be used; add it directly to the pot without thawing.
- If fresh herbs are not available, use one-third the amount of dried herbs in the recipe.
- Adjust sea salt to taste depending on broth sodium levels.
- Smoked paprika is optional but adds a subtle depth of smoky flavor.
Keywords: Mediterranean cauliflower soup, creamy cauliflower soup, healthy cauliflower recipe, herb soup, vegetarian soup, olive oil soup, easy soup recipe
