Recipes › Soup › Italian Cauliflower Soup Recipe

Italian Cauliflower Soup Recipe

Recipe by Pedro M. A. Neves

This traditional Italian cauliflower soup, known as Zuppa di Cavolfiore, is a rustic, nourishing dish that highlights the delicate sweetness of roasted cauliflower combined with aromatic vegetables and herbs. Silky and comforting with a light broth base, it's a staple in Southern Italian home cooking that can be served as a first course or light main course.

Ingredients

• 1 medium head cauliflower (800g), cut into florets
• 3 tablespoons (45ml) extra virgin olive oil
• 1 medium yellow onion (150g), diced
• 3 cloves garlic, minced
• 2 medium carrots (150g), diced
• 2 celery stalks (80g), diced
• 1 liter (4 cups) vegetable or chicken broth
• 400ml (14oz) canned San Marzano tomatoes
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes
• 3 fresh basil leaves
• Salt and black pepper to taste
• Parmesan cheese for serving (optional)
• Crusty bread for serving

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add cauliflower florets and cook for 6-7 minutes, stirring occasionally, until lightly golden on the edges.

2. Remove the cauliflower with a slotted spoon and set aside. In the same pot, add diced onion, carrot, and celery. Sauté for 4 minutes until softened and fragrant.

3. Add minced garlic and cook for 1 minute until fragrant, stirring constantly.

4. Pour in the broth and canned tomatoes with their juices. Stir in oregano and red pepper flakes.

5. Return the cauliflower to the pot and bring the soup to a boil. Reduce heat to medium-low and simmer uncovered for 20 minutes, allowing flavors to meld.

6. Using an immersion blender, partially blend the soup until it reaches a chunky, creamy consistency with some whole cauliflower pieces remaining. Season with salt and pepper.

7. Tear fresh basil leaves and stir into the soup just before serving. Ladle into bowls and drizzle with additional olive oil.

Substitutions

• Use half cauliflower and half white beans (cannellini) for added protein and texture
• Substitute chicken broth with vegetable broth for a lighter, fully vegetarian version
• Replace fresh tomatoes with roasted red peppers for a sweeter variation
• Use leeks instead of onion for a milder, more delicate flavor profile

Tips

• Do not completely blend the soup; keeping some texture makes it more authentic and satisfying
• Roasting the cauliflower first adds depth; do not skip this step as it caramelizes the florets naturally
• For a creamier version, stir in 100ml of heavy cream or whole milk after blending
• Make this soup a day ahead; the flavors deepen overnight and it reheats beautifully

Zuppa di Cavolfiore reflects the humble, vegetable-forward cooking of Campania and Calabria regions, where cauliflower grows abundantly. This soup exemplifies the Italian philosophy of transforming simple, seasonal produce into deeply satisfying meals through careful technique and quality ingredients.

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