Cheesy Cauliflower Soup

Cauliflower Soup

This soup has so many hidden good-for-you ingredients it’s like a gold mine! I simply use plain white cauliflower, but feel free to get fancy and use an orange variety if you want a more vibrant color to the soup. To suit my preschooler’s taste, a mixture of half water and half veggie broth keeps the soup from being too salty. Use 4 cups broth instead if you prefer.


  • 2 tablespoons olive oil
  • 1 chopped yellow onion
  • 2 minced garlic cloves
  • 1 head cauliflower, chopped
  • 2 cups vegetable broth
  • 2 cups water
  • 1 teaspoon smoked paprika
  • 1 (15-ounce) rinsed and drained can navy beans
  • 6 tablespoons nutritional yeast
  • 1 tablespoon tahini
  1. Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic; cook for 5 minutes, until the onion is translucent. Add the cauliflower, stirring well, then the broth, water, smoked paprika, and beans.
  2. Bring to a boil. Cover, reduce heat to low, and simmer for 15 minutes.
  3. Remove from heat and stir in the nutritional yeast and tahini. Working in batches, transfer the soup to a blender and process until smooth. Return to the saucepan to heat through before serving.

Add croutons for serving, if desired!


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