“Cheesy” Cauliflower Soup

This “Cheesy” Cauliflower Soup is the perfect cozy recipe for the Fall season. It has a creamy, a cheesy flavor, but is both gluten free and vegan. This plant-based recipe is packed with vitamins, minerals, and fiber.

If you’re looking for other soup recipes, checkout my Butternut Squash Soup recipe.

Key Ingredients In “Cheesy” Cauliflower Soup:

Nutritional Yeast: The secret to the “cheesy” flavor is the nutritional yeast. Nutritional yeast is a yeast that is completely dairy free and has a cheesy flavor. You can find nutritional yeast in the grated parmesan section of grocery stores. I have bought it from Trader Joes and Whole Foods.

Sweet Potato: The sweet potato contributes to the cheesy flavor and also makes the entire mixture taste so thick and creamy. It is the perfect real food ingredient addition to this recipe.

Cauliflower: Cauliflower is the base of this recipe. I specifically used frozen riced cauliflower in this recipe. I love using cauliflower because it is super easy to find in the frozen foods section and it does not have a strong flavor. Additionally, it is a cruciferous vegetable that is rich in vitamins and minerals.

Chia Seeds: Chia seeds may seem like a strange add, but you won’t even notice them. They will blend right into the mixture and add no flavor. I like adding chia seeds because they are a great source of fiber. Fiber has several health benefits and it helps keep you feeling full and satisfied.

Kale Chips: This is optional, but I like to top my soup with kale chips for an added crunch.

Directions:

  1. Let the package of frozen riced cauliflower sit out to thaw for a few hours.
  2. Puncture the sweet potato and place it in the microwave for about 5 minutes to heat up and soften. Remove from microwave and cut the sweet potato in half. Place it off to the side to cool.
  3. Slice the onion. Sauté in a frying pan with avocado oil for a few minutes until the onion begins to soften. Add the minced garlic to the pan. Sauté for another 30 seconds and add salt and pepper to taste. Place to the side to cool.
  4. Once the sweet potato has cooled, remove the softened sweet potato interior from the skin and place into a blender. Once the onions and garlic have cooled, add them to the blender. Add all other ingredients to the blender and blend on medium speed for 3 – 5 minutes. The mixture should be consistent and look very creamy.
  5. Place contents from the blender in a pot and heat on medium heat for several minutes. Continually stir the soup as it heats. Once the soup has reached the desired temperature, pour a serving into a bowl and enjoy! I like to top my soup with kale chips for an added crunch.

I hope you enjoy this recipe. If you give it a try, please leave a comment below or tag me on instagram and let me know what you think!

“Cheesy” Cauliflower Soup

This "Cheesy" Cauliflower Soup tastes so creamy and delicious. This recipe is packed with veggies and both gluten free and dairy free.
Course Side Dish
Servings 2 servings

Equipment

  • Blender
  • Pot

Ingredients
  

  • 3 cups Frozen Riced Cauliflower
  • 1 Sweet Potato medium
  • 1/2 Sweet Onion
  • 2 tbsp Avocado Oil
  • 3 Garlic Cloves
  • 1/4 cup Nutritional Yeast
  • 2 tbsp Chia Seeds
  • 2 cups Water
  • salt, pepper
  • Kale Chips optional topping

Instructions
 

  • Let the package (3 cups) of frozen riced cauliflower sit out to thaw for a few hours.
  • Puncture the sweet potato and place it in the microwave for about 5 minutes to heat up and soften. Remove from microwave and cut the sweet potato in half. Place it off to the side to cool.
  • Slice the onion. Sauté in a frying pan with avocado oil for a few minutes until the onion begins to soften. Add the minced garlic to the pan. Sauté for another 30 seconds and add salt and pepper to taste. Place to the side to cool.
  • Once the sweet potato has cooled, remove the softened sweet potato interior from the skin and place into a blender. Once the onions and garlic have cooled, add them to the blender. Add all other ingredients to the blender and blend on medium speed for 3 – 5 minutes. The mixture should be consistent and look very creamy.
  • Place contents from the blender in a pot and heat on medium heat for several minutes. Continually stir the soup as it heats. Once the soup has reached the desired temperature, pour a serving into a bowl and enjoy! I like to top my soup with kale chips for an added crunch.
Keyword Dairy Free, Gluten Free, Soup

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