Loaded Cauliflower Soup

Like loaded baked potato soup but easier to make and healthier! For simple dinners all week long, cook up the base recipe and store it in the fridge. (Or make a double batch and freeze half for later!) The rest of the week, simply heat up the base then load it up with toppings. You’ll be savoring a nourishing bowl of soup in less time than it takes to get take-out. For more nutrients, consider blending in spinach, or adding at the end and letting it wilt down from the heat of the soup. You can also stir in or blend in some cannellini beans or chickpeas to add protein and make the soup more filling. Like most of my recipes, this is a template or formula. Switch up the toppings to take it in a different direction - a couple of examples are below the recipe.


Makes 4 - 6 servings

1 large head cauliflower (including leaves and core) cut into 1-inch florets and core and leaves thinly sliced
4 tablespoons extra virgin olive oil
2 tablespoons Tillamook unsalted butter
1 yellow onion, chopped
1 quart low-sodium vegetable broth (or water)
Smoked paprika
Salt and black pepper
1-2 teaspoons of lemon juice

Toppings: Your favorite Tillamook shredded cheese (I like Extra Sharp Cheddar best in this but you can’t go wrong), Tillamook sour cream or plain yogurt, sliced green onions, bacon

1. Preheat the oven to 425. Place the cauliflower leaves on a rimmed baking sheet, toss with a tablespoon of the olive oil and season with salt and pepper then lay them out in an even layer. Place the florets and core pieces on a second rimmed baking sheet, toss with the remaining olive oil and season with salt and pepper, then lay them out in an even layer. (If you only have one baking sheet, do this in batches.) Roast the leaves, stirring and rotating the pan halfway through, until the leaves start to turn brown around the edges, about 8-10 minutes. Roast the florets and core pieces, stirring and rotating the pan half way through, until they’re browned and tender, about 25 to 30 minutes. The baking sheets should be on the top or middle oven rack.

2. While the cauliflower is in the oven, cook the onion. In a large heavy pot, melt the butter over medium heat. Add the onion and cook, stirring frequently until the onion is soft and translucent 6-8 minutes. Turn off the heat.

3. Transfer the cooked cauliflower florets, leaves and core pieces to the pot along with the broth or water, reserving a handful of the florets and leaves for garnish. Add a generous pinch of salt and smoked paprika, bring to a boil over high then reduce the heat to low, cover and simmer until the cauliflower is very soft, 7 to 10 minutes.

4. Use an immersion blender or work in batches in a traditional blender to purée the soup until smooth. If the soup is too thick, add water and if it’s too thin, simmer, uncovered, for 5 to 10 minutes to reduce slightly. (The soup will also thicken as it cools.) Season to taste with lemon juice and more smoked paprika, salt, and pepper if you like.

5. To serve, top with any of the optional ingredients. (Freeze without toppings in an airtight container for up to 3 months)

Topping Variations:

  • Black beans, Tillamook Spicy Mexican Blend shredded cheese, Tillamook sour cream or plain yogurt, sliced green onions, chopped cilantro, chili oil or sriracha

  • Chickpeas, Tillamook Parmesan Fine Cut shredded cheese, Tillamook sour cream or plain yogurt, chopped olives, chopped parsley