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cauliflower soup

Cauliflower Soup

Lisa Kamolnick
Cauliflower soup is reminiscent of French Onion Soup, but with fewer carbs. Recipe includes suggestions for a vegetarian version. 
Prep Time 8 mins
Cook Time 22 mins
Course Soup
Cuisine Fusion
Servings 5 cups


  • 4 C beef stock
  • 1 head cauliflower chopped
  • ½ to ¾ yellow onion finely diced
  • 2 cloves garlic minced
  • 2 -3 bay leaves
  • 1 tsp thyme leaves dried
  • ½ tsp ground black pepper
  • Optional: gruyere cheese


  • Pour beef stock into a stock pot, rice maker or instant pot. (Use a meaty-flavored vegetable stock for vegetarian version.)
  • Chop cauliflower into florets and add to pot.
  • Chop onion and mince garlic and add to pot.
  • Add additional seasonings.
  • Cook on medium high until soup reaches a boil, then simmer, stirring ocasionally. For rice cooker or instant pot, follow directions.
    Cauliflower Soup
  • Serve in soup bowls or cups and top with gruyere cheese if desired.


Serving Suggestions
This soup pairs well with a dark leafy salad, warm potato salad, roast beef sandwiches, and beef dishes featuring mushrooms.
Keyword beef broth, cauliflower, cauliflower soup, gluten free, soup, vegan option, vegetarian option