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Cauliflower soup

Cauliflower soup


I couldn’t believe that cauliflower, onion and water can make such a luxurious soup to taste. But the name of Paul Bertolli stays behind this recipe, the name you definitely can trust.

Oh, he is an expert in vegetables. For 20 years Paul Bertolli was the chief at two famous American restaurants Oliveto and Chez Panisse. He is the author (and co-author) of a number of wonderful cookbooks. In short, I went ahead and made ​​this soup.

Anyone who tried this cauliflower soup, asked: are there any mushrooms or cream in it? No, only cauliflower and onions, plus a drop of olive oil and lots of water. The soup has a very delicate flavor and silky and velvety texture. The delightful soup with just a few ingredients will make you feel great.

Incredibly simple recipe with incredibly delicious result!


(The recipe is adapted from the book Cooking by Hand by Paul Bertolli)


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Cauliflower soup


8 servings


  • 1 head cauliflower (about 1,5 lb)
  • 1 small onion, finely chopped
  • 3 tbsp olive oil
  • 5 ½ cups water
  • Salt
  • Black pepper




Cut the cauliflower into large chunks.

Heat the olive oil in a heavy bottom pot or a saucepan (2 ½ – 3 quart). Add the onions, sauté them over very low heat for 15 minutes.

Add the cauliflower, salt and ½ cup of hot water. Increase the heat, bring to a boil, cover tightly with a lid and simmer for 15-18 minutes until the cauliflower florets are fork tender.

Add 4 ½ cups of hot water and simmer without the lid on low heat for 15-20 minutes.

Using a hand blender, a stationary blender or a food processor, puree the soup. Add black pepper. If necessary, add some more salt and pepper. Cover and let stand for about 20 minutes. The soup will thicken slightly. If you wish, thinner the soup, adding the remaining ½ cup of hot water. Reheat the soup.


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  • Tip:

This soup holds well in a freezer


Cook with pleasure!

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