Simple Savory Cauliflower Soup

Almost Friday and that’s great, I’m ready! I’ve been flying solo this week with hubby on business travel which sounds a lot more relaxing than it is working all day and maintaining the house and pets in the evening. But I picked up something at Whole Foods last weekend to treat myself with over the crazy week – Miyoko’s Creamery Double Cream Sundried Tomato Garlic artisan vegan cheese.

I’ve tried the Smoked Farmhouse flavor before, awesome! And gorged myself on every flavor in Austin while hanging out with Miyoko, wow. I also learned that she is an inspirational vegan super hero. And I ate plenty at Miyoko’s Wine and Cheese party in Sacramento. It’s pricey, maybe not compared to traditional artisan cheese, but so worth it for a special occasion like being alone and having a stressful week at work. Even the non-vegan Whole Foods employee commented on how awesome it is while checking out.

But one cannot call vegan cheese and pricey Whole Foods multi grain flatbread crackers alone dinner, I think. There should be more vegetables added to that party, like cauliflower.

Which is one of Miko’s favorite snacks.

This savory, herb cauliflower soup is light, tangy, has a satisfyingly chunky texture, and a rich, warm color.

I purposely left the soup a little chunky for a chilled, summer soup texture. But you can blend it to silky smooth too.

The savory flavors, warm color, and chilled temp feel like a refreshing celebration in the dog days of summer.

With a chunkier texture it seemed heartier to me compared to a typical raw soup blended to a whipped texture.

And the flavor worked well with the powerfully tangy tomato and garlic flavors from Miyoko’s cheese. So treat yourself occasionally to a plant-based splurge food and get your veggies in with this soup!