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Loaded Cheesy Cauliflower Soup
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Recipe by The Real Food Dietitians

The Real Food Dietitians is the passion-driven product of Registered Dietitian Nutritionists Stacie Hassing and Jessica Beacom. They've combined their love of nutrition, health and real food with the concepts of ease and convenience to bring you recipes that are big on flavor but short on ingredients.

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Loaded Cheesy Cauliflower Soup

What other meal allows you to throw a bunch of things into a pot and turn it into something that is warm, hearty, nourishing and even better the next day? Only soup can do all that.

15 MIN PREP
45 MIN COOK
1 HR TOTAL
4 servings
Ingredients
cauliflower
1 large head of cauliflower, broken into small florets
cauliflower
Red Onion
1 medium-sized red onion, chopped
Red Onion
A head of garlic with a clove on the side.
2 cloves garlic, peeled and minced
A head of garlic with a clove on the side.
2 teaspoons Organic Valley Ghee
chicken broth
3 cups chicken broth, or homemade bone broth
chicken broth
A small bunch of thyme.
½ teaspoon dried thyme
A small bunch of thyme.
A small bunch of rosemary.
½ teaspoon dried rosemary, lightly crushed between your fingers
A small bunch of rosemary.
1 cup Organic Valley Grassmilk® Whole Milk
1 cup Organic Valley Shredded Sharp Cheddar Cheese
kale
2 cups kale, torn into small pieces
kale
3 slices crisp, cooked Organic Valley Bacon, chopped
Green Onions
1 tablespoon fresh chives
Green Onions
fresh parsley
1 tablespoon fresh parsley
fresh parsley

Directions

Place a large pot with lid (a 5-quart Dutch oven works well) over medium-high heat. Add Organic Valley Ghee to the hot pan. When ghee is melted, add onions. Sauté, stirring occasionally, for 5-7 minutes or until onions start to soften. Add garlic and cook, stirring, an additional 30-60 seconds until garlic is fragrant.
Add cauliflower florets, broth, thyme and rosemary. Stir and increase heat slightly to bring the liquid to a low boil. Reduce heat to medium-low and cover pot with lid.
Allow cauliflower to cook 20-25 minutes or until very tender (but not mushy).
Remove lid from pot and reduce heat to low. Carefully remove half of the cauliflower and broth to a blender pitcher or food processor and blend until smooth. Alternatively, you can use an immersion blender right in the pot and blend until some chunks remain.
Transfer blended soup back to pot, stir in Organic Valley Grassmilk® Whole Milk, Organic Valley Shredded Cheddar Cheese and kale. Heat over low heat 3-5 minutes or until kale is wilted.
Remove soup from heat, stir in Organic Valley Bacon, fresh chives and parsley. Taste and adjust salt and pepper as needed before serving.
© The Real Food Dietitians 2024. All rights reserved.
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