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Cauliflower Soup

Cauliflower Soup (Sopa de Coliflor)

Erica Dinho
5 from 30 votes
Course Main Course
Cuisine International
Servings 4 servings


  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 5 cups cauliflower florets
  • 1 small carrot peeled and diced
  • 2 garlic cloves
  • cup diced onion
  • ¼ teaspoon ground cumin
  • 6 cups vegetable or chicken broth
  • 1 bay leaf
  • salt and pepper
  • ¾ cup heavy cream
  • ¾ cup cheddar cheese grated
  • cup parmesan cheese grated
  • Red pepper flakes for garnish


  • Melt the butter and olive oil in a medium pot. Add the onion and garlic and cook for about 3 minutes, stirring occasionally. Add the carrots and cauliflower florets. Stir well with a wooden spoon.
  • Add the broth to the pot and bring to a boil, then reduce the heat to medium-low. Add the cumin, bay leaf and season with salt and pepper. Cover and cook for about 25 minutes.
  • Remove the pan from the heat, discard the bay leaf and add the cheese. Stir well with a wooden spoon. Transfer the soup to a blender or using an immersion blender, blend the soup until smooth. Return the soup to the pot and add the cream. Stir and simmer for 5 minutes, season with salt and pepper and divide into serving bowls. Sprinkle red pepper flakes. Serve warm.
Keyword Soup
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