Go Back
+ servings

Simple Cauliflower Soup with Sundried Tomato Tapenade

5 from 1 vote
Servings: 8 cups


  • 2 Heads Cauliflower chopped
  • 2 Large Sweet Onions large dice
  • 1 T Unsalted Organic Butter or Olive Oil
  • 6 C Water
  • 1 tsp Sea Salt


  • Melt fat in cast iron pot over medium heat. Add onions and salt. Sweat over low heat until they are soft and clear. Make sure not to brown the onions.
  • Add cauliflower, saute for 10 minutes, then add water and bring to a boil. Once boiling, lower to a simmer and let cook partially covered for 20 minutes.
  • Transfer to a blender and emulsify until smooth. While blender is on high, add butter to thicken the soup.
  • Transfer back to pot and season with fresh black pepper
Tried this recipe?Follow me @eatingworks or tag #eatingworks - show me what your cooking!