In a large pot, melt the butter with the olive oil over medium heat.
Once the butter is liquid, add in the onions, carrot, and celery. Cook for a few minutes until the vegetables start to sweat, stirring frequently. Add the cauliflower and cook for 5 more minutes with the lid on. Next, add the potato, fresh thyme, and chicken stock and season lightly with salt and pepper. Bring the soup to a boil, and then lower temperature and let it simmer for 30 minutes.
In a small bowl, combine the tomatoes, green pepper, coriander, red wine vinegar, cumin, and olive oil. Season with salt and pepper and set aside.
After 30-40 minutes, lift the pot’s lid and stir in the Black Diamond Sharp Cheese Spread until melted.
Take the soup off the heat and, using a hand blender, turn into a puree.
Serve the soup with a heaping dash of salsa for garnish.