One of the great things about cauliflower is how well it takes on the flavors of other ingredients. In this case, the more pungent goat cheese adds an interesting and delicious dimension to the finished result. If you can’t find goat cheese or don’t care for the taste, cream cheese can easily be substituted. It just won’t have the same tanginess. This quick and versatile soup makes a nice, light appetizer or a filling lunch when paired with a crisp, green salad.
Plus it’s Low Carb and Keto-friendly.
Cauliflower & Goat Cheese Soup
Prep 10 minutes, Cook 15 minutes, Serves 4
- 1 large head cauliflower, rinsed, tough outer leaves removed
- 2-3 cloves fresh garlic, roughly chopped
- 2 green onions, rinsed, roots and dried ends removed (save the green parts for garnish)
- 2 teaspoons dried parsley
- 2-3 tablespoons water
- Sea salt and freshly ground black pepper, to taste
- 3-4 cups chicken or vegetable stock, divided
- 4 ounces log goat cheese, cut into chunks (can substitute cream cheese)
- Optional: sliced green onions tops, green parts only
- Optional: crumbled cooked bacon
- Cut up the cauliflower, stems included, into small pieces and place in a large colander. Rinse thoroughly under running water and let drain briefly when finished.
- Place cauliflower in a large, microwave-safe dish with garlic, the white part of the green onions, and the dried parsley. Add 2-3 tablespoons of water and season with salt and pepper to taste.
- Cover container and microwave on high until the cauliflower is fork tender, approximately 6-7 minutes. (Actual cooking time will vary depending on microwave strength and the amount of cauliflower used, so test after 4 minutes and adjust cooking time accordingly).
- Remove from microwave, and fill blender container nearly half full with the steamed cauliflower mixture. Add 1 cup stock to the blender and blend until smooth. (Make sure the blender lid is adequately vented to allow steam to escape before turning on the blender).
- Pour cauliflower puree into a large soup pot and repeat with the remaining steamed cauliflower mixture and stock until it has all been pureed and transferred to the pot.
- Turn heat to medium and cook until the cauliflower mixture is heated through, about 5-6 minutes, while stirring occasionally. Add the goat cheese and stir until blended. Cook another minute or two, or until the soup is uniformly heated. If soup is too thick, add additional stock to reach the desired consistency. If it is too thin, continue cooking until excess moisture has been reduced.
- Taste and season with additional salt and pepper, if desired. Serve immediately topped with sliced green onion or crumbled bacon.
Recipe note: If you want more robust flavors, roast the cauliflower and onion before blending. The flavor will be more complex, but be aware the soup will take on a darker brown color as a result.
8 thoughts on “Cauliflower & Goat Cheese Soup”
The goat cheesse addition is intriguing. I wonder how it would work in smashed cauliflower.
Thank you, Lulu! I’m sure it would be tasty. It works well with the cauliflower. 🙂
This looks delicious, and timed right when we have a cold spell. Thanks!
Thank you! I was thinking this is a perfect fall soup. 🙂
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What a lovely and unexpected combination of flavors!
Hi, Dorothy! It is a surprising change. 🙂
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