This soup is everything I want on a cozy afternoon: creamy, peppery, earthy, and drizzled with garlic-infused olive oil that’ll have your kitchen smelling divine. It’s one of those “tastes fancy but is secretly simple” recipes, and I love that it’s easily adapted for dairy-free or vegan needs. Whether you’re curled up with a book or feeding the family, this bowl brings warmth and a gentle zing of pepper that just feels good.
Why You’ll Love This Recipe
This one’s been on weekly repeat in my house—I had to share. With a silky texture and a gentle but cheeky pepper kick, it walks the perfect line between comfort food and a dinner-party starter. That drizzle of garlic oil? Let’s just say, it’s a finishing move worth learning!
- Flavor-packed and cozy: Roasty cauliflower, aromatic garlic, and bold black pepper make magic happen.
- Customizable and fuss-free: Works like a charm with dairy-free and vegan swaps.
- Perfectly meal-preppable: Stores beautifully and even gets better with time.
- Garnish-and-go: Garlic oil gives it that “restaurant” finish with just a few pantry staples.
Ingredients Breakdown
Essentials
- 1 large head cauliflower (about 800 g), cut into florets
- 1 medium onion, chopped
- 2–3 garlic cloves, minced
- 2 tablespoons olive oil
- 4 cups (1 liter) vegetable stock (or chicken stock, if not vegetarian)
- 1/2 cup heavy cream, milk, or dairy-free cream (optional, for richness)
- 1–2 teaspoons freshly cracked black pepper (adjust to taste)
- Salt, to taste
Pro Tips
- Add a pinch of white pepper or nutmeg for extra flavor depth.
- Freshly cracked black pepper is worth it for that bold finish—go coarse!
- Roast the cauliflower for even more caramelized flavor (see Tips section below!).
Step-by-Step Instructions
- Sauté your base:
In a large heavy pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add chopped onion and cook, stirring occasionally, for about 5–7 minutes, until soft and translucent. Add the minced garlic and 1/2 teaspoon black pepper. Sauté for another 30 seconds, just until fragrant. - Add the cauliflower:
Stir in the cauliflower florets, and cook for 5–7 minutes to let them soften and get a tiny bit golden around the edges. - Simmer:
Pour in the vegetable stock. Bring everything to a boil, then lower the heat and simmer, uncovered, for 15–20 minutes, or until the cauliflower is fork-tender. - Blend until silky:
Using an immersion blender, blend the mixture right in the pot until smooth and velvety. (Alternatively, blend in batches in a high-speed blender—but be careful with hot liquids!) - Finish the soup:
Stir in the cream or dairy-free alternative. Season with salt and remaining black pepper to taste. If you love that peppery bite, add more! Thin the soup with an extra splash of stock if desired. - Make the garlic oil:
In a small saucepan, combine 1/4 cup extra-virgin olive oil with the thinly sliced garlic. Cook over low heat for 5–8 minutes, watching carefully, until the garlic turns golden and fragrant. Remove from heat and add a pinch of salt (and optionally, a pinch of chili flakes!). - Serve and garnish:
Ladle soup into bowls and drizzle each with a spoonful of garlic oil. Top with chopped herbs, a twist of pepper, or a splash of lemon juice if desired.
Chef’s Tips and Tricks
- Don’t rush the garlic oil: Low and slow is key—burnt garlic = bitter soup sadness.
- Taste as you go: The pepper level is personal! Start with a little and build your flavor.
- Let it rest: The soup gets even more flavorful after sitting a bit—great for making ahead.
- Use a big pot: Blending hot soup can be splashy—give yourself plenty of space!
Recipe Variations and Serving Suggestions
- Roasted Cauliflower Version: Roast florets at 425°F (220°C) for 20 minutes until golden, then simmer with stock for deeper, toastier flavor notes.
- Dairy-Free Swap: Use canned coconut milk or unsweetened almond or oat cream for a silky vegan option.
- Garnishes: Top with parsley, chives, a dollop of yogurt (or plant-based yogurt), almond slivers, or chili flakes.
- Double the batch: It freezes well—make once and enjoy twice!
FAQs
Can I make this soup ahead of time?
Yes! It stores beautifully in the fridge for up to 4 days or freeze (minus the cream) for up to 3 months. Just reheat gently and whisk in your dairy of choice at the end.
Is this soup spicy?
Not spicy—just peppery. The freshly ground black pepper adds warmth rather than heat, and you can adjust it to your taste. Want extra spice? Add a pinch of chili flakes to the garlic oil!
Can I use frozen cauliflower?
Yep! You’ll lose a little roast-y flavor, but frozen florets work great if you’re in a pinch—no need to thaw ahead.
What tools do I need to blend the soup?
An immersion blender is the easiest way (and less cleanup), but a countertop blender works too—just blend in batches and vent the lid carefully with a kitchen towel.
Recipe Card
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients:
- 1 large head cauliflower (approx. 800 g), cut into florets
- 1 medium onion, chopped
- 2–3 garlic cloves, minced
- 2 tbsp olive oil
- 4 cups vegetable or chicken stock
- 1/2 cup heavy cream or plant-based cream (optional)
- 1–2 tsp freshly ground black pepper
- Salt, to taste
- Garlic Oil: 1/4 cup olive oil, 3–4 garlic cloves (thinly sliced), pinch salt
Instructions:
- Sauté onion and garlic in olive oil until soft and fragrant.
- Add cauliflower and cook for 5–7 minutes to soften.
- Add stock, bring to a boil, then lower and simmer for 15–20 minutes.
- Blend until smooth, stir in cream (if using), and season to taste.
- Make garlic oil by warming olive oil and sliced garlic over low heat until golden.
- Serve soup with a drizzle of garlic oil and optional garnishes.
Nutrition: ~150–200 calories per serving (without cream)
Did you try it? I’d love to hear how yours turned out! Leave a comment, tag me on Instagram @thekitchensaid, or share it with someone who needs a cozy bowl of goodness this week. Happy cooking!
