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  • Alison Elliott

Everything Cheeze Cauliflower Soup with Chickpea Croutons (V, GF, SF)

Prep Time: 10 Minutes

Cook Time: 30 Minutes

Total Time: 40 Minutes



1 Small head of cauliflower (rinsed & chopped into small florets)

1 Medium yellow onion (peeled & diced)

4 Cloves of garlic (peeled & diced)

2 tbsp. Olive oil

4 c. Vegetable broth

1 c. Everything Cheeze

Chickpea Croutons

1 can Chickpeas (drained & rinsed)

2 tbsp. Everything Cheeze

1 tbsp. Olive oil



1) First make the chickpea croutons. Preheat the oven to 400 degrees.

2) Open 1 can of chickpeas and drain and rinse them. Pat them dry with a reusable towel. Transfer the chickpeas to a small baking sheet.

3) Drizzle on 1 tbsp. of olive oil and mix the chickpeas up.

4) Sprinkle on 2 tbsp. of Everything Cheeze and mix the chickpeas up.

5) Bake at 400 for 35 minutes. Turn the chickpeas 1-2 times while they bake.

Option to use the air fryer and bake at 400 for 15-20 minutes.


1) Rinse, clean (remove the leaves and stem), and dice 1 small head of cauliflower into small florets.

2) Peel and chop 1 medium yellow onion into medium size chunks.

3) Peel and roughly chop 4 garlic cloves.

4) Add 2 tbsp. of olive oil to a large sauce pot. Turn the stove on to medium heat and add the chopped onion and garlic. Cook for 2-5 minutes (or until soft).

5) Add the cauliflower florets and 1 tbsp. of vegetable broth. Cook for 5 minutes.

6) Add another tbsp. of vegetable broth and cook for another 5 minutes or until the cauliflower is soft.

7) Pour the remaining vegetable broth into the pot with 1 c. of Everything Cheeze. Stir and simmer for 2 minutes.

8) Transfer the mixture to a blender and blend until smooth 1-3 minutes.

Option to transfer the pureed soup back to the sauce pot and simmer once more.

9) Enjoy warm and topped with Chickpea Croutons.

Serving Size: 4

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