Prep time 15 minutes

Cook time 30 minutes


3 Tbsp. olive oil, plus more for garnish

1 cup diced yellow onion

1 head (2lb.) cauliflower, cut into small flowerets (about 6 cups)

1/2 tsp. salt

1/8 tsp. ground black pepper, plus more for garnish

3 cloves garlic, minced (about 1 Tbsp.)

1/2 tsp. chopped fresh thyme, plus more for garnish

1 jar (32 oz.) College Inn® Culinary Stock® Artisan Chicken

2 Tbsp. fresh lemon juice


  1. Heat oil in a 6-qt. Dutch oven or large heavy-bottomed saucepan over medium-high heat. Add onion and cook 3 to 4 minutes until softened. Stir in cauliflower, salt, and pepper. Cook 7 to 8 minutes, stirring occasionally, or until the edges are golden brown. Add garlic and thyme; cook 1 minute.

  2. Add stock and bring to a boil over high heat. Reduce heat to medium-low and cook 16 to 18 minutes until cauliflower is tender when pierced with a fork. Stir in lemon juice and remove from heat.

  3. Puree soup with an immersion blender or in a blender in 2 batches until smooth. Serve garnished with thyme, cracked pepper and a drizzle of olive oil.   

Note: Instead of the quick thyme, pepper & olive oil topping, consider these garnish options.

  • Lemon Parsley – 1/4 cup chopped fresh parsley and 2 tsp. lemon zest
  • Lemon-Parsley Fried Capers - Pat dry 1 Tbsp. capers. Fry capers in 2 Tbsp. olive oil over medium heat until they open up like flowers and become crisp, about 3 minutes. Pour into a heat proof bowl to cool.  Once cooled, stir in 1/4 cup chopped parsley and 2 tsp. lemon zest.
  • Spicy Red Pepper Oil - Heat 2 Tbsp. olive oil over medium heat; remove from heat. Swirl in 1 tsp. dried red pepper flakes.  Let stand 5 to 10 minutes for flavor to develop before drizzling over soup.
  • Roasted Cauliflower - Separately season and pan roast an additional 1/2 head of coarsely chopped cauliflower.

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