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Creamy Caulflower Cheese Soup with Smoked Paprika

Creamy Caulflower Cheese Soup with Smoked Paprika

Servings: 2-3
Servings 3 People


  • 2 tablespoons olive oil
  • 2 celery ribs, diced
  • 1/2 onion, diced
  • 16 ounces frozen cauliflower florets (about 4 cups)
  • 3 cups vegetable stock
  • 1 cup GO VEGGIE Mozzarella Shreds
  • Homemade croutons and smoked paprika, for serving


  • Heat the oil in a medium saucepan set over medium-high heat. Add the celery and onion and cook 5-7 minutes, or until soft.
  • Add the cauliflower and stock. Bring to a boil, then reduce heat and simmer 10 minutes, or until the cauliflower is soft. Transfer to a blender; blend on high until smooth.
  • Return the soup to the pot. Slowly stir in the mozzarella until melted. Add salt to taste.
  • Serve the soup topped with croutons, smoked paprika, and additional mozzarella shreds.


Recipe by: Healthy Delicious