Disclosure: This post is sponsored by Society Culinaria on behalf of Cacique. However all opinions and recipe are 100% my own.
I am a soup girl. I will eat soup on a hot day with no hesitation. I will even have soup for breakfast if it’s available. I especially love the idea of a steaming hot bowl of pureed vegetable soup on a super cold day. I’ve always been a fan of cream of any type of vegetable soup, but it seems since I’ve become a vegetarian I am even a little more of a love stricken soup lover. Being that this vegetarian thing is still semi-new to me… I find I am still learning which flavors work best together, and making things a little differently than I was use to making them in the past. In my exploration of fusing the best flavors together, my favorite discovery thus far has been Cacique’s Crema Salvadoreña. It makes for an excellent base to a delicious vegetable pureed soup, or any creamy soup for that matter. What I especially love about this full flavored crema is the cheesy note that is followed with a bit of tang. It is the perfect compliment to my cream of cauliflower soup or depending on who I’m talking to… Sopa De Coliflor. You can swap out vegetables for which ever veggies suit your fancy at the moment or what’s in season. Either way, using one of Cacique’s Crema’s is always a great compliment to a pot of homemade soup. You could even use it as a topping by adding a dollop right in the middle of your bowl. This year I will be serving this delightful Cream of Cauliflower as my first course to my upcoming holiday meals.
Ingredients for Sopa De Coliflor:
- 4 – tablespoons butter
- 1 – large onion (sliced)
- 1 – head cauliflower (cut into florets)
- 4 – cloves of garlic
- 1/2 – teaspoon seasoning salt
- 1/2 – teaspoon oregano
- 1/2 – teaspoon black pepper
- 32 – ounces vegetable broth
- 3/4 – cup Cacique Crema Salvadoreña
- 1 – charred pasilla chile (peeled, deseeded, and cut into strips)
- Cacique Panela (cut into 1/2 inch cubes)
- In a large pot over a medium flame melt butter.
- Add in onion and sautee for 5 minutes. Add in cauliflower and garlic cloves. Continue to sautee for an additional 10 minutes. Mix vegetables together for next step.
- Sprinkle with seasoning salt, oregano, and black pepper.
- Add the vegetable broth into the pot and bring to a boil. Let the soup boil for 10 minutes.
- Pour all the contents from the pot into a blender, and add in Cacique Crema Salvadoreña. Blend until smooth.
- Pour the blended soup back into the pot over a low flame and allow to heat for another 5 minutes.
- Serve by adding a few pasilla chile strips and Cacique panela cubes into the bottom of a bowl.
- Then add the pureed soup over the top.