Cauliflower Cheddar Soup with Salsa

  • prep time15 min
  • total time 45 min
  • serves 6-8

A thick, warming soup loaded with vegetables, cheddar cheese and herbs.Courtesy of Black Diamond.

15 Ratings
Directions for: Cauliflower Cheddar Soup with Salsa


1 cauliflower, broken into florets

3 Tbsp unsalted butter

3 tsp olive oil

1 carrot, peeled and roughly chopped

2 ribs celery, roughly chopped

1 onion, roughly chopped

1 potato, peeled and roughly chopped

8 cup chicken stock

3 Tbsp fresh thyme

½ cup Black Diamond Sharp Cheese Spread

2 tomato, seeded and finely chopped

4 Tbsp green pepper, finely chopped

3 Tbsp coriander, chopped

6 tsp red onion, finely chopped

6 tsp red wine vinegar

2 tsp cumin

4 tsp olive oil

¼ cup 35% cream (optional)

salt and pepper to taste


1. In a large pot, melt the butter with the olive oil over medium heat.

2. Once the butter is liquid, add in the onions, carrot, and celery. Cook for a few minutes until the vegetables start to sweat, stirring frequently. Add the cauliflower and cook for 5 more minutes with the lid on. Next, add the potato, fresh thyme, and chicken stock and season lightly with salt and pepper. Bring the soup to a boil, and then lower temperature and let it simmer for 30 minutes.

3. In a small bowl, combine the tomatoes, green pepper, coriander, red wine vinegar, cumin, and olive oil. Season with salt and pepper and set aside.

4. After 30-40 minutes, lift the pot’s lid and stir in the Black Diamond Sharp Cheese Spread until melted.

5. Take the soup off the heat and, using a hand blender, turn into a puree.

6. Serve the soup with a heaping dash of salsa for garnish.

See more: Vegetables, Dinner, Soup, Fall, Cheese, Winter, Vegetarian

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