Basil Cauliflower Soup

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Kelly Ruben‘s Basil Cauliflower Soup is a big, delicious dose of vegetables. The ingredients are simple, but this easy weeknight recipe is packed with flavor from fresh basil. Cook, blend and enjoy – that’s all there is to it.


  • 2 tbsp. olive oil
  • 1/2 (about 1 cup) yellow onion, diced
  • 3 garlic cloves, halved
  • 4 cups cauliflower florets
  • 4 cups chicken or vegetable stock
  • .75 oz Gotham Greens Basil
  • Kosher salt
  • Grated parmesan, to garnish


  1. In a large pot on medium-low heat, sweat onions in olive oil with a pinch of salt for about 3 minutes.
  2. Add in garlic, cauliflower, and stock.
  3. Bring the liquid to a boil, then cover and simmer on low heat for 15 minutes.
  4. Transfer the ingredients to a blender and add in Gotham Greens Basil. For a thicker soup, leave out about 1- 1 ½ cups of the stock.
  5. Blend the ingredients until smooth and season with salt to taste.
  6. Serve with freshly grated Parmesan, a drizzle of olive oil and chopped Gotham Greens Basil.

Kelly Ruben is a New York City-based private chef who trained in Michelin star restaurants. You can find more of Kelly’s recipes on her website, Dining by Kelly.

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