Cauliflower Vegetable Soup with Feta

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(6 ratings)
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Slightly spicy vegetable soup recipe with cauliflower, tomatoes, carrot, celery and serrano chile topped with feta cheese crumbles. Recipe concept developed by The Culinary Institute of America

  • 2 tablespoons extra virgin olive oil
  • 1 cup chopped yellow onion
  • 1-1/2 teaspoons minced garlic
  • 6 cups cauliflower florets (6 cups = about 1 large head)
  • 1/2 cup chopped carrot
  • 1/2 cup chopped celery
  • 1 tablespoon finely chopped serrano chile pepper
  • 2 cans (14 oz each) reduced-sodium chicken broth
  • 1 can (14.5 oz each) Hunt's® Diced Tomatoes with Sweet Onion, undrained
  • 1 bay leaf
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 6 tablespoons crumbled feta cheese
  1. Heat oil in large saucepan over medium-high heat until hot. Add onion and garlic. Cook 2 to 3 minutes or until onion is translucent, stirring often. Add cauliflower, carrot, celery and chile pepper; cook 4 minutes or until cauliflower begins to brown, stirring often.
  2. Add broth, undrained tomatoes, bay leaf, cumin, salt and black pepper. Bring to a boil. Cover and reduce heat to medium-low; cook 15 to 20 minutes or until cauliflower is tender, stirring occasionally. Remove and discard bay leaf before serving.
  3. Sprinkle 1 tablespoon feta cheese on top of each serving.
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Nutrition Information
Calories: 130 View complete nutrition information
Reviews (3)

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Overall Rating

aldino October 02, 2012

seems complicated but it is not . good recipe for cauliflower .it introduces well for people on the go that still appreciate cooking love it

rcjcct January 11, 2012

Vegan version I made this recipe last night but I exchanged the chicken broth for reduced-sodium vegetable broth and replaced the feta crumble with finely chopped cashew. It was fabulous!!!

Jodi December 29, 2011

Great recipe! I loved finding another use for cauliflower.