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Simple Chilled Cauliflower Soup
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Simple Chilled Cauliflower Soup

Enjoy this delicious and Simple Chilled Cauliflower Soup . This recipe is friendly to the Mediterranean diet, gluten free, low carb, and with vegan option.
Prep Time20 mins
Cook Time20 mins
Additional Time5 hrs
Total Time5 hrs 40 mins
Course: Mediterranean Diet
Cuisine: Mediterranean
Search Result: cauliflower, chilled, easy, Gluten Free, healthy, low carb, low fat, Recipe, soup
Servings: 4
Servings: 1g
Author: 🔪 Food, Wine, and Love


  • Cauliflower- 1 head prepared as described above. Remove the outer leaves and the stem. Then break off the floret from the head. You should yield about seven to eight cups of florets from the cauliflower for this recipe from that cauliflower head.
  • Olive Oil– 2 tablespoons.
  • Onion- 2 cups chopped. That is about one medium sized onion. Garlic- 2 cloves chopped or minced.
  • Soup Stock– 5 to 5 ½ cups depending on how thick you want your soup to be. Chicken stock or vegetable stock work best in this recipe. Seasonings as desired. This can include Italian Seasonings Salt, and/or Pepper. Mediterranean Diet Seasoning Blend.


  • Prepare your cauliflower as indicated above. You should yield between seven and eight cups. Set the cauliflower aside.
  • Use a large pot or Dutch oven over medium heat. Cook the onion in the olive oil until it becomes translucent (three to four minutes). The stir in the garlic and continue to cook for another minute or two for the garlic to become soft.
  • Next, add the soup stock and bring the soup to a boil and then cover and bring the heat down to a simmer. It should take about 15-18 minutes for the cauliflower to become tender. Then turn the heat off.
  • For the next step we will need to blend the soup to get it to a good consistency since the cauliflower needs to be ground up. You can use an immersion blender. Another option is to use a regular, yet sturdy, blender and process the soup in batches. This is a good time to add any seasonings as desired to the soup.
  • Transfer the soup to a container, cover, and refrigerate for at least five hours or freeze. Optionally, you can simply serve the soup warm.

Recipe Notes

In my tips mentioned above I suggested using heavy cream or milk in lieu of some of the soup stock. I also suggested maybe adding mashed potatoes to the soup as a thickener.
There are some standard methods of thickening soup that you can try as well.
Adding flour or cornstarch are commonly used as thickeners in soup.
I suggest stirring in a small amount at a time (1-2 teaspoons perhaps), and giving it some time to thicken the soup before adding more.
*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.
- see post for alternatives
Please see recipe post for further details on this recipe.
Nutritional Information is only an estimate and can vary especially with ingredients that are used.
*As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.


Serving: 1g | Calories: 140kcal | Carbohydrates: 12g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 89mg | Fiber: 5g
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!

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