BEST Cauliflower Soup Ever

Written by Published on in Soups

This recipe is one of my absolute favorite ways to enjoy what was once considered an unpopular or rarely used veggie, but which has long since and now become a major staple in many chef’s and home cooks cooking and recipe arsenal, and that is folks—CAULIFLOWER.

While there are so many delicious ways to put this rising veggie star to use— such as cauliflower pizza crust, cauliflower mac and cheese, etcetera—this perhaps is my favorite way to make cauliflower, and this particular soup is one of the BEST in my opinion, and not because it’s my own recipe either. Plus, there are not a whole lot of steps to it—so trust me when I say that it is super SIMPLE and extremely DELICIOUS! The caps here is definitely for emphasis. So if I have piqued your interest, then simply keep on reading for the recipe!

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BEST Cauliflower Soup Ever

My super savory and slightly chunky Cauliflower soup is the BEST ever---with two types of cheeses, it's a flavor bomb to the tastebuds! Absolutely, easy to make, and is worth the wait!

Author LaVonne Sarati

Ingredients

  • 1 head Cauliflower organic
  • 8 oz Garlic Chives Cheddar Cheese, grated organic
  • 8 oz Goat Milk Cheese, grated organic
  • 8 oz Sour Cream Nancy's organic
  • 1 tbsp Salt or to taste
  • 1 tbsp Black or White Pepper
  • 1/4 cups Green Onions or Chives organic

Instructions

  1. Par Boil the head of cauliflower until just slightly tender. Remove from heat and allow to cool. 

  2. In a sauce pan, add sour cream and cheeses to melt down.

  3. Cut up and separate cauliflower florets. Add to sauce pan and cook on medium heat for 10 minutes. Season with salt and pepper.

  4. Next, carefully add cauliflower mixture to a food processor or use and immersion blender, and smooth out to desired texture. 

  5. Return the soup back only to the stovetop to reheat.

  6. Garnish with green onions or chives.

Recipe Notes

Be careful to allow the cauliflower soup to cool a bit before transferring to a food processor and allow for a vent in order to release any steam coming from the hot mixture, or use a hand-held immersion blender while on the stove top.

As always, I use organic ingredients in my recipes whenever possible.

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