Mediterranean Cauliflower Soup with Herbs and Olive Oil Recipe
A creamy and flavorful Mediterranean Cauliflower Soup made with fresh herbs, garlic, and olive oil. This comforting soup features tender cauliflower simmered with oregano, thyme, rosemary, and bay leaves, then pureed to a smooth texture and finished with lemon juice and optional garnishes like feta and pine nuts. Perfect as a light, nutritious meal or appetizer.
- 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 drizzled 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, with golden edges. Add the minced garlic and cook for another minute until fragrant, building a flavorful foundation for the soup.
- Add the Cauliflower and Herbs: Add the cauliflower florets to the pot, stirring to coat them with the oil and onion mixture. Stir in the fresh oregano, thyme, rosemary, and bay leaves, distributing the herbs evenly. Cook for 3-4 minutes to let the cauliflower absorb the herbs.
- Build the Soup Base: Pour in the vegetable broth and water until the cauliflower is covered by about an inch. Season with sea salt, black pepper, and smoked paprika if using. Bring the mixture to a boil, then reduce to a gentle simmer.
- Simmer to Perfection: Cover the pot and simmer for 20-25 minutes until the cauliflower is tender and easily pierced with a fork, ensuring a smooth texture when blended.
- Blend and Finish: Remove the bay leaves and let the soup cool slightly. Use an immersion blender to puree the soup until smooth and creamy. For an extra smooth texture, blend in batches using a regular blender. Stir in fresh lemon juice and adjust seasoning if needed.
- Serve with Mediterranean Flair: Ladle the soup into bowls and drizzle each serving with extra virgin olive oil. Garnish with crumbled feta, fresh herb sprigs, or toasted pine nuts. Serve alongside crusty bread drizzled with olive oil if desired.
Notes
- For a vegan version, use vegetable broth and omit the feta cheese garnish.
- Frozen cauliflower can be used without thawing; just add it directly to the pot.
- If fresh herbs aren’t available, substitute with one-third the amount of dried herbs.
- Adjust the salt and lemon juice to your taste preference for optimal flavor balance.
- To achieve a creamier texture, blend thoroughly or strain if desired.
Keywords: Mediterranean cauliflower soup, cauliflower soup recipe, herb soup, creamy vegetable soup, vegetarian soup, healthy soup
