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This is the creamiest tastiest cauliflower vegetable soup you will ever need to make. I discovered this recipe totally by accident and I am so glad that I did. Mr.P loves my cooking, or at least tells me he does. One of the few items that he just does not like is cauliflower, that is until I started making it for him. See I love cauliflower! I love it raw, steamed, grilled, lightly salted, sauteed or what ever…I just love cauliflower. This soup that I stumbled upon is now one of the two ways Mr. P actually enjoys eating cauliflower.
the other way is in a grill pan, sauteed with garlic butter and paprika, you can follow the link to learn how to make it that way too!
I created this recipe one day when I was looking in my fridge and noticed I had a bunch of vegetables that needed to be used up. There would be no way that my family would be able to eat them all prior to them going bad. The celery was starting to go limp, the boys decided not to eat carrot sticks for lunch, and the cauliflower was in the fridge for about a week. I knew I had to do something, and I really hate throwing away food. The ingredients wouldn’t really work for a casserole that my family would eat. I thought a soup would be good and I could sneak in all those veggies!
SNeak in the Veggies
My family does like vegetables as long as they look fun to eat. Like steamed broccoli can turn into trees capped with snow when you have ranch and then the abominable snowman (D-Man) can eat them. The zucchini can have a coating of Panko bread crumbs and we can eat them like french fries. But put noticeable veggies in a casserole and it’s like I’m trying to poison them. Getting the boys to eat a meal that’s pretty much made up of vegetables is a great feat and pureed soup can do the trick.
Like any good soup the taste gets better with time. The more the flavors sit together the better they meld together. When freezing the soup, let it cool to room temperature then pour into gallon freezer bags. Just pop it out of the freezer when you are ready to eat it later. Let the frozen soup come to room temperature and heat on the stove top. The sage I used was from my garden that I preserved in olive oil last fall. I’m hoping to use up all my preserved herbs prior to growing more in my garden this summer.
The Family loved the soup!
My kids enjoyed finding melted mozzarella worms in the soup, but it also tastes extra creamy with a bit of cheese. This soup paired wonderfully with soft pretzels I found at Aldi that are nut and seed free for my son who has food allergies. The soup’s texture lends itself to being great for dunking bread into and melting cheese!
Thanks for joining us this Tasty Tuesday! Catch me here every Tuesday for a new recipe tested and tried by my family. Remember all of our recipes are free of nuts, seeds, cucumbers, and fish due to food allergies in my family. This recipe is also vegetarian, which is a rarity for me. We would love for you to subscribe to our blog and don’t miss a post!