Can I make this Mediterranean cauliflower soup recipe ahead of time?

Absolutely. It actually tastes even better the next day. Store it in an airtight container in the fridge for up to 4 days.

Yes! Let it cool completely, then freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.

Can I swap fresh herbs for dried?

Yes. Use one-third the amount if substituting dried herbs. The flavor will still be delicious.

How do I make it vegan?

It already is if you use vegetable broth. Just skip the feta garnish.

What if I don’t have an immersion blender?

A standard blender works great. Just blend in batches and avoid overfilling.

Mediterranean Cauliflower Soup Recipe: 6 Irresistible Steps

Name: Mediterranean Cauliflower Soup Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mediterranean
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; 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; 1 teaspoon sea salt (adjust to taste); ½ teaspoon freshly ground black pepper; 2 tablespoons fresh lemon juice; ½ teaspoon smoked paprika (optional); Crumbled feta cheese; Fresh herb sprigs; Toasted pine nuts; Crusty bread with olive oil

Description

This Mediterranean Cauliflower Soup Recipe with Herbs and Olive Oil is creamy without cream, bursting with fresh oregano, thyme, rosemary, and finished with bright lemon and rich extra virgin olive oil. A light yet comforting Mediterranean-inspired soup perfect for weeknights or elegant gatherings.

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)

Optional Garnish

Crumbled feta cheese
Fresh herb sprigs
Toasted pine nuts
Crusty bread with olive oil

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Instructions

Prepare the Aromatics:
Heat olive oil in a large pot over medium heat. Add diced onion and cook 5–6 minutes until soft and lightly golden. Stir in garlic and cook 1 minute.
Add Cauliflower and Herbs:
Add cauliflower florets, oregano, thyme, rosemary, and bay leaves. Stir to coat and cook 3–4 minutes.
Add Liquid and Seasoning:
Pour in broth and water, ensuring cauliflower is covered. Add salt, pepper, and smoked paprika. Bring to a boil, then reduce to a gentle simmer.
Simmer:
Cover and cook 20–25 minutes, until cauliflower is fork-tender.
Blend:
Remove bay leaves. Blend with an immersion blender until smooth. Stir in fresh lemon juice and adjust seasoning.
Serve:
Ladle into bowls and drizzle with olive oil. Add feta, herbs, or pine nuts if desired.

Notes

Use one-third the amount when substituting dried herbs for fresh.

Frozen cauliflower can be added directly without thawing.

For vegan version, use vegetable broth and omit feta.

For thinner consistency, add warm broth or water after blending.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: Mediterranean

Nutrition

Serving Size: 1 bowl (¼ of recipe)
Calories: 180
Sugar: 5g
Sodium: 620mg (varies by broth used)
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 5g
Protein: 6g
Cholesterol: 0mg