This lightened up loaded cauliflower soup is the perfect comfort food for fall and winter! It’s creamy, cozy and satisfying.
It’s still in the 90’s here in Texas. But, that won’t stop me from celebrating soup season. To be honest, I’d be okay with eating soup all year round. Soup has always been one of my favorite foods. I don’t know if it’s the versatility, comfort or how easy it is to make. Regardless, it’s a staple around here in fall and winter months.
This loaded cauliflower soup reminds me of a loaded bake potato soup. But, just a tad bit healthier! I love loaded potato soup too. However, it’s nice to have a lighter option too! The toppings are an absolute must for this recipe. Shredded sharp cheddar cheese, sliced chives, and bacon! These three toppings really bring this soup together.
Other soup recipes you will love:
- Creamy harissa tomato soup
- Tortellini minestrone soup
- Creamy chicken tortilla soup
- Healthy egg roll soup
- Street corn chowder
- Chicken and cauliflower gnocchi soup
This soup is very easy to make. You will need a blender or very powerful immersion blender for this recipe. My immersion blender didn’t get it as creamy as I like it. So, I used to my high speed blender and it came out perfect! This loaded cauliflower soup recipe serves a lot. But, don’t worry it also makes great leftovers for lunch or dinner the following day.Print
Loaded Cauliflower Soup
- Yield: 6–7 servings 1x
5–6 bacon slices
1 yellow onion, diced
4 cloves garlic, minced
10-12 cups of cauliflower florets
4 cups chicken stock
1 tsp salt
1/4 tsp ground black pepper
1 tsp dried oregano
1 tsp paprika
1/2 cup heavy cream
1/2 cup shredded cheddar cheese, plus more for topping
2 tbsp chopped chives
Cook bacon in a large soup pot on both sides until crispy. Remove bacon and chop into small pieces and set aside. Keep the drippings in the soup pot.
Add the chopped onion and cook for 3 minutes, stirring occasionally. Add the garlic and cook 30-40 seconds.
Add cauliflower florets, chicken stock, salt, pepper, oregano and paprika.
Bring to a boil then reduce heat to simmer. Cover and let cook for 20 minutes.
With a slotted spoon add the cauliflower to a blender with a little bit of the broth. Blend until smooth and creamy. Pour puréed cauliflower back into the pot.
Add heavy cream and cheddar cheese. Whisk until smooth and let simmer on medium low for 3-5 minutes.
Serve with crumbled bacon, chives and shredded cheddar cheese. Add fresh ground pepper if desired.