Cheesy Chorizo, Cauliflower & Black Bean Soup
This Cheesy Chorizo, Cauliflower & Black Bean Soup is a rich, hearty, and flavor-packed bowl of comfort.
It’s the perfect balance of spicy, creamy, and savory, with smoky chorizo, tender cauliflower, and protein-rich black beans wrapped in a velvety cheddar-infused broth.
Why You’ll Love This Recipe
Bold & comforting: The smoky spice of chorizo pairs perfectly with melty cheddar and cream.
Low-carb friendly: With cauliflower instead of potatoes or pasta, it’s a great option for a lower-carb lifestyle.
Protein-packed: Chorizo, cheese, and black beans deliver satisfying protein in every bite.
Easy one-pot meal: No fancy steps or equipment—just a pot and a hearty appetite.
Meal-prep ready: Makes delicious leftovers and is freezer-friendly!
Key Ingredients
Chorizo – Smoky and spicy sausage that builds a flavor-packed base.
Cauliflower – A nutrient-dense veggie that becomes tender and absorbs all the bold flavors.
Black Beans – Adds texture, fiber, and heartiness.
Sharp Cheddar – Gives the soup a cheesy, tangy richness.
Heavy Cream & Milk – Makes the broth velvety smooth and luscious.
Spices & Herbs – Paprika, pasilla powder, cumin, thyme, and garlic create an irresistible savory depth.
Cheesy Chorizo, Cauliflower & Black Bean Soup
Ingredients:
1/2 stick butter
1 Cauliflower head
1/2 pound chorizo
2 cups shredded sharp cheddar
2 cups heavy cream
1/2 cup milk
1 can black beans
4 chopped green onions
2 tablespoons fresh garlic
1 tsp paprika
1 tsp onion powder
1 tsp pasilla powder
1 tsp dried oregano
1 tablespoon fresh thyme
1/2 tsp cumin
Salt & pepper to taste
Instructions:
In a large soup pot over medium-high heat, melt the butter.
Add the chorizo and cook, breaking it up with a spoon until browned and slightly crispy.
Stir in the chopped cauliflower and cook until it starts to soften, about 5–7 minutes.
Add the garlic, green onions, and all the spices—paprika, onion powder, pasilla powder, oregano, thyme, cumin, salt, and pepper. Stir everything together and cook for another 2–3 minutes until fragrant.
Pour in the heavy cream and milk. Stir to combine.
Add the shredded cheddar cheese and continue stirring over low heat until the cheese is fully melted and the soup is hot and creamy.
Stir in the drained black beans and simmer for a few more minutes.
Taste and adjust seasonings if needed. Serve warm and enjoy!
Recipe Notes
Pasilla powder adds a unique smokiness—if unavailable, substitute with smoked paprika or chili powder.
Use pre-riced cauliflower for convenience or chop it finely for quicker cooking.
Add the cheese gradually to avoid clumping and ensure a smooth melt.
This soup thickens as it cools—thin it out with broth or milk when reheating.
Customize spice levels by adjusting the amount of chorizo or paprika.
Nutrition Information
(Estimated per serving, ~1 cup)
Calories: ~410 | Protein: ~18g | Fat: ~32g | Carbs: ~14g | Fiber: ~4g | Sugar: ~3g | Sodium: ~820mg
Kitchen Equipment Needed
Large soup pot or Dutch oven
Wooden spoon or spatula
Sharp knife & cutting board
Measuring cups and spoons
Ladle for serving
Recipe Swaps and Variations
Vegetarian option: Swap chorizo with plant-based sausage or smoked tofu.
Lighter version: Use half-and-half instead of heavy cream.
More veggies: Add spinach, bell peppers, or zucchini.
Different beans: Try pinto, kidney, or white beans for variety.
Spice boost: Add chipotle in adobo, hot sauce, or chili flakes.
How to Store Leftovers
Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Freeze for up to 2 months (note: cream may slightly separate—reheat slowly).
Reheat: Warm gently on the stove over low heat or microwave in 1-minute intervals, stirring between.
Food and Drink Pairings
Serve With: Crusty bread, cornbread, or tortilla chips for dipping.
Toppings: Sour cream, diced avocado, fresh cilantro, or extra cheese.
Drinks: Pair with a Mexican lager, a smoky red wine, or sparkling water with lime.
Frequently Asked Questions:
Is this soup spicy?
It has a mild to moderate kick from the chorizo and spices, but you can adjust the heat to your liking.
Can I use frozen cauliflower?
Yes, just add it directly to the pot—no need to thaw beforehand.
What can I use instead of chorizo?
Try spicy Italian sausage or ground turkey with smoked paprika for a similar flavor profile.
Can I make it without dairy?
Yes—use coconut milk or a non-dairy cream alternative and omit the cheese or replace with vegan cheese.
Is this soup gluten-free?
Yes, as long as your chorizo and spices are certified gluten-free.
Do I need to drain the chorizo after browning?
If it’s very greasy, drain some fat—but leaving a bit adds flavor to the soup.
When should I add the cheese?
After the cream and milk have been stirred in and the soup is on low heat. This helps it melt smoothly.
Can I use an immersion blender?
Yes, you can partially blend the soup for a creamier texture—just don’t over-blend if you want to keep chunks.
Can I make this in a slow cooker?
Yes, brown the chorizo and cauliflower first, then add everything to the slow cooker and cook on low for 4–6 hours.
How can I make it thicker?
Simmer the soup longer uncovered or stir in a small slurry of cornstarch and water at the end.