San Francisco Sourdough Soup Recipe

Name: San Francisco Sourdough Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head cauliflower; 1 cup sourdough English muffins or sourdough bread (cubed); 2 strips bacon (cut into small pieces); 1 yellow onion (diced); 5 cloves garlic (minced); 2 stalks celery (diced); 2 tablespoons green chili powder; 4 cups chicken broth (low sodium or homemade); 2 cups water; 1/2 cup Parmesan (grated); 1/2 cup Gouda (grated); 1/2 cup cream; 1 lime (juice); salt and pepper

Servings: persons

1 head cauliflower
1 cup sourdough English muffins or sourdough bread (cubed)
2 strips bacon (cut into small pieces)
1 yellow onion (diced)
5 cloves garlic (minced)
2 stalks celery (diced)
2 tablespoons green chili powder
4 cups chicken broth (low sodium or homemade)
2 cups water
1/2 cup Parmesan (grated)
1/2 cup Gouda (grated)
1/2 cup cream
1 lime (juice)
salt and pepper

1
Preheat oven to 400 degrees. Trim cauliflower and cut into big pieces, including the stem. Coat in olive oil and salt and add to a foil lined baking sheet. Pop into the oven for 15 minutes.
2
As cauliflower roasts, add bacon pieces to a soup pot over medium high heat. Cook for 5 minutes until fat is released and bacon is beginning to crisp up.
3
Add onion, garlic, celery, 1 tbsp green chili powder, salt and pepper. Cook for 7-8 minutes, until celery and onions are soft.
4
Remove cauliflower from oven after 15 minutes and transfer to pot with onions. Coat cauliflower in onion and let cook for 5 minutes. Add sourdough cubes and toss to coat and cook for just a minute.
5
Add chicken broth, water, 1 tbsp green chili powder, salt and pepper. Bring to a simmer. Lower heat and let simmer for 20 minutes.
6
Turn off heat. Using an immersion blender, mix until silky and slightly thick. Stir in Parmesan, Gouda, cream and lime juice. Taste and adjust salt, pepper and green chili powder to taste.

715

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 head cauliflower, 1 cup sourdough English muffins or sourdough bread (cubed), 2 strips bacon (cut into small pieces), 1 yellow onion (diced), and more.

Yes, San Francisco Sourdough Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

San Francisco Sourdough Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions