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Tillamook Cauliflower Soup

Let's switch things up today and swap out Taco Tuesday for Tillamook Tuesday...

Chilly Tuesdays = the perfect excuse for soup!

This delicious Tillamook Cauliflower Soup is the perfect pick-me-up for those bone-chilling Winter nights! Soups are my go-to favorite to prepare when I would like to have a low-stress meal.

They're simple to make, quick to pull together, and you can customize it to your flavor preference with the amounts of seasoning you add.

I hope you all enjoy! :)

Tillamook Cauliflower Soup:

Yield: 6-8 Servings

Cook Time: 1 Hour


- 3 Tbsp Butter or Earth Balance

- 3 Celery Stalks, Chopped

- 1 Yellow Onion, Chopped

- 3 Tbsp All-Purpose Flour

- 1 Large Cauliflower Head, Chopped into ¼ inch Pieces

- 14 oz Tillamook Cheddar Cheese or Vegan Cheese

- 6 oz Pepper Jack Cheese or Vegan Cheese

- 2 Cups Heavy Cream or Coconut Cream

- 1 Cup Vegetable Stock

- 1 tsp Dijon Mustard

- 2 Tbsp Sea Salt

- 2 tsp White Pepper

- Garnish: Shredded Cheddar Cheese + Chives


1. Gather all ingredients & measure out. Wash & dry vegetables.

2. In a large stockpot, melt butter over medium heat. Add chopped celery and onion. Cook until the onion becomes translucent. Add the flour, stir to combine, and cook for an additional 1 minute.

3. Next, pour in the heavy cream or coconut cream and vegetable stock. Bring to a simmer. Add chopped cauliflower, Dijon mustard, sea salt, and white pepper.

4. Once the cauliflower is tender enough to be pierced with a fork, remove from heat, and blend the soup using a stick blender or a traditional blender.

5. Blend until the soup is a smooth and creamy consistency. Garnish with shredded cheese and fresh chives, enjoy! :)


- The smaller the pieces of cauliflower are cut, the faster the soup will cook :)

- The fastest way to cut cauliflower is to turn it upside down, cut the green stalk out, and then cut the “trees” into smaller bite-sized “trees”.

Click Link Below For Recipe PDF:

Tillamook Cauliflower Soup
Download PDF • 106KB

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