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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.