Simple Cauliflower Soup with Chorizo And Garlic Croutons

Do you love cozy delicious homemade soups in the wintertime? I know I do! This recipe is very simple to make. In less than 45 minutes you’ll have piping hot creamy cauliflower soup to entice everyones tastebuds with.

Homemade soups are definitely one of the best things about the cold winter months. After being outside, this soup will warm your insides up and leave you feeling fully satisfied. And all while remaining mainly dairy free (if you omit the 1/4 cup cream). It makes for an amazing and easy weekly meal prep or make a big pot to share with the family over the weekend.

You’ll be sure to impress whomever you are cooking for with this gourmet simple cauliflower soup… (we won’t tell them that it was simple to make, don’t worry).

Simple Cauliflower Soup with Chorizo & Garlic Croutons
Yield: 4

Simple Cauliflower Soup with Chorizo & Garlic Croutons

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Cauliflower this, cauliflower that! This tasty soup has a unique spicy kick from the toppings and creamy smooth soup base. I cant even put into words how delicious and creamy this soup really is. You're just gonna have to make it for dinner tonight and let me know if you agree (you will)!


  • 4 Tbsp. Olive Oil
  • 2 Yellow onions, chopped
  • 2 Cauliflowers, cut into florets
  • 4 Garlic cloves, finely chopped
  • 1000ml Vegetable stock
  • Β½ Cup of chorizo, chopped
  • 4 Large slices of crusty bread
  • ΒΌ Cup cream
  • Small bunch of parsley, chopped


    1. Heat 2 Tbsp. of olive oil in a large pot over medium heat. Add the onion along with a pinch of salt. Cook until soft, about 6 minutes.
    2. Then put the cauliflower florets and 2 crushed garlic cloves into the pot. Give everything a good stir and then pour the stock in. Cook for 15 minutes or until the cauliflower is tender.
    3. Meanwhile, peel the chorizo, then chop into small pieces. Toast the bread, then cut into crouton-sized pieces.
    4. Heat the remaining 2 Tbsp. olive oil in a frying pan, add the chorizo and fry until crisp. Then put the bread and remaining 2 garlic cloves into the pan and cook for a minute or so until everything is nicely coated in the chorizo oils. Set aside.
    5. Using my Ninja Blender, blitz the soup and season to taste with salt and pepper. Add the cream to the pot and stir. Reheat if necessary.
    6. Mix the chopped parsley with the chorizo and croutons. Top the soup when its ready to serve with the chorizo and garlic bread mixture on top.


I have linked the blender I use in this blog post because I seriously believe that it is the best lower cost blender around. I got it for Christmas last year and it really does the job well for under $100. I make giant protein smoothies with frozen fruit, blend up soups and sauces, crush nuts for crusts, grind down oats for flour, make juices (without a juicer!) and so much more that I probably don't even know about yet. Its compact making it apartment/small space friendly and it comes with different sized blending bottles. Enjoy my friends - this appliance is a keeper!!!!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 550

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