Creamy Cauliflower Soup with Garlic and Fresh Herbs
Serves: 8
  • 1 large sweet yellow onion
  • 2 tbsp. ghee
  • 4 cloves garlic
  • 2 (10oz) bags frozen cauliflower rice
  • 3 cups vegetable stock
  • 2 fresh thyme sprigs, + more for garnish
  • 1 cup So Delicious Dairy Free Organic Unsweetened Almondmilk
  • 1 tsp. sweet paprika
  • 1 tsp. salt (+ more to taste)
  • Fresh chives, garnish
  • Bacon, garnish (optional)
  • Crusty French bread, for serving
  1. Preheat oven to 425F. Line baking sheet with aluminum foil and set aside.
  2. Meanwhile, cut onion into slices and mince the garlic. In a large stockpot over medium heat, sauté the onion in ghee until fragrant and brown (about 7-8 minutes).
  3. Add cauliflower rice and garlic, then sauté for another 4-5 minutes until the cauliflower rice is cooked and softened.
  4. Pour vegetable stock into the pot with two thyme sprigs and So Delicious Dairy Free Organic Unsweetened Almondmilk. Bring to a low boil and simmer for 10 minutes.
  5. Toss French bread onto the lined baking sheet and toast in the oven for 10 minutes while the stock simmers. (You could also serve this soup in a bread bowl, that would be phenomenal!) Remove from heat and reserve for serving.
  6. Remove from heat, add sweet paprika and salt and discard thyme sprigs. Using an immersion blender, blend soup together until smooth.
  7. Pour soup into bowls and garnish with chives and additional fresh thyme. Add crispy bacon pieces (optional) and serve with crusty French bread.
  8. Recipe Notes: You can easily swap fresh cauliflower florets in place for the frozen cauliflower rice. Simply roast in a 450F oven for 15 minutes prior to adding in at step 3. I have also found that if you roast the garlic beforehand, it adds an extra depth of flavor.
Recipe by Slice of Jess at