Cauliflower soup with basil pesto

by Milena
Blumenkohl Suppe Nahaufnahme

Ingredients needed for your Cauliflower Soup with Basil Pesto

For the basil pesto

Cauliflower Soup with Basil Pesto || Blumenkohlsuppe mit Basilikumpesto

Cauliflower is one of our favorite autumn vegetables, not only delicious when pickled, but also super tasty when used fresh in soups, as garnish and main courses, often in combination with broccoli.

The cauliflower is not only a joy to the palate, but also extremely beneficial to the health. Numerous medical studies have proven its anti-cancer effect, anti-inflammatory effect, it is also beneficial in cardiovascular diseases and high blood pressure. Furthermore, it helps with stomach problems and hormonal imbalances. Due to its low-calorie content and minimal fat content, it is suitable for people aiming to lose weight. Cauliflower is also rich in Vitamin C and antioxidants.

This soup recipe is very easy and quick to prepare, while the soup simmer you can prepare some pesto for extra flavor and add 1-2 tablespoons to the soup.

And here is how to prepare this tasty Cauliflower soup with basil pesto step by step

Blumenkohl Suppe
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5 from 3 votes

Cauliflower soup with basil pesto

Cauliflower is a tasty and healthy vegetable that deserves more than being eaten only after being pickled. Try this mouth-watering cauliflower soup with basil pesto!
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 37 minutes
Servings 2 portions


  • 500 g cauliflower
  • 1 onion
  • 1 clove of garlic
  • 400 ml vegetable broth bio or homemade
  • 3 tbs olive oil
  • 150 ml almond, rice or other nut milk
  • Salt to taste
  • Black pepper to taste

For the basil pesto

  • 1 handful cashew or cedar nuts
  • 4 tbs olive oil
  • 5-6 stalks fresh basil
  • Salt to taste
  • Black pepper to taste
  • 1 tbs lemon juice


  • Wash and clean the cauliflower, then break it into florets. Peel the onion and garlic and chop them finely.
  • Heat the olive oil in a suitable saucepan. Add the onion and garlic and sauté for about 5 minutes, stirring constantly. If necessary, reduce the heat to avoid burning the onions.
  • Add the cauliflower and pour in all of the broth and milk. Flavor with salt and pepper and bring the soup to a boil. Reduce the heat. Let the soup simmer for 15-20 minutes or until the cauliflower softens.
  • Purée the soup using a blender or a suitable kitchen robot. If the soup is not thick enough, let it simmer some more. If it looks more like a puree and you find it too thick, add a little broth or water.
  • Put the basil pesto products in a blender and pulse until smooth. Serve the soup with 1-2 tablespoons of pesto.

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