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Loaded Cauliflower Soup
Creamy, cheesy, and comforting. Loaded Cauliflower Soup tastes like loaded baked potato soup but with less carbs. Ready in only 45 minutes!
A HEARTY SOUP RECIPE
This Loaded Cauliflower Soup is the ultimate comfort food made just a little lighter! It’s so creamy, and full of flavor, everything you love about a loaded baked potato soup, but with cauliflower as the star instead. Crispy bacon, sautéed onions, and a touch of cream come together for a filling soup that’s perfect for chilly nights!
FREQUENTLY ASKED QUESTIONS:
Can I make this in the Slow Cooker? Yes! You can easily make Loaded Cauliflower Soup in your slow cooker. Add the cauliflower, onion, celery, garlic, salt, pepper, broth, and bay leaf to the slow cooker and cook on low for 6-7 hours or high for 3-4 hours, until the cauliflower is tender. Then, stir in the heavy cream and, if you’d like a thicker texture, blend the soup with an immersion blender before adding the cooked bacon and any optional garnishes. How can I make this soup creamier? For a creamier soup, use an immersion blender or a regular blender to blend half of the soup mixture. How can I thicken the soup? It’s optional, but add a second cornstarch slurry at the end after the soup has blended. This will help thicken the soup even more. What else can I add to this Cauliflower Soup? Add some freshly shredded cheddar cheese at the end to melt into the soup and add a cheesy factor. Stir in fresh chopped thyme, rosemary, or sage to change up the flavors. What to serve with Loaded Cauliflower Soup? Crusty bread with butter or garlic bread are always great options to go with a bowl of soup. A mixed greens side salad with a lemon vinaigrette pairs nicely too. Sandwiches are great options- try a Turkey club, chicken salad sandwich, or an air fryer grilled cheese for a soup and salad combo. What’s the best way to store leftovers? Leftovers can be stored in an airtight container in the fridge for up to 4 days. What’s the best way to reheat this soup? Gently reheat on the stovetop over medium-low heat, stirring occasionally until warmed through. Can I freeze this soup? Cream does not freeze well. If you would like to freeze this soup, leave out the heavy cream and add it after reheating. This soup can be stored without the cream in the freezer for up to 3 months. Thaw overnight in the fridge before reheating and adding the cream.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
bacon– You could make this a vegetarian dish by omitting the bacon and swapping the chicken broth for vegetable broth.
butter
small yellow onion– diced
celery ribs– diced
cloves garlic– minced
cauliflower– I like to reserve some to use for garnish.
chicken broth– swap chicken broth for vegetable broth for a vegetarian-friendly soup. You can use whatever brand of chicken broth you have or Homemade Chicken Broth works too, especially if you need to control your sodium. You could also use low sodium chicken broth.
bay leaf
heavy cream
cornstarch– this is combined with the optional cold water to make a cornstarch slurry to thicken the soup, if desired.
fresh chopped chives – I use this as an optional garnish.
HOW TO MAKE LOADED CAULIFLOWER SOUP:
Heat a large pot or Dutch oven over medium heat. Add bacon and cook for 6-8 minutes, or until crispy. Transfer to a paper towel-lined plate, reserving 1 tablespoon bacon grease in the pot. Add butter, onions, celery, salt, and pepper to the pot. Cook, stirring occasionally, until tender, about 3-4 minutes. Add garlic and cook for an additional minute.
Add cauliflower, broth, and bay leaf. Bring to a boil; reduce heat and simmer for 12-15 minutes, or until cauliflower is tender. Remove and discard bay leaf. Add heavy cream and stir to combine. Optional step: puree with an immersion blender until desired consistency. Whisk cornstarch and cold water in a small bowl. Add to soup, increase heat, continue to stir until thickened (about 2-3 minutes.)
Ladle soup into bowls and garnish with reserved diced bacon, chives, and extra cauliflower, if desired.
CRAVING MORE RECIPES?
Stuffed Pepper Soup
Lemon Chicken Soup with Rice
Italian Wedding Soup
Autumn Salad
Cheeseburger Soup
Broccoli Cauliflower Salad
Crock Pot Potato Soup
Crock Pot Taco Soup
Lasagna Soup
Print
Loaded Cauliflower Soup
A creamy, cheesy, comforting soup with fewer carbs.
Course Brunch, Dinner, Lunch, Main Course, SoupCuisine American
Prep Time 15 minutes minutesCook Time 30 minutes minutesTotal Time 45 minutes minutes
Servings 6
Calories 281kcal
Author Brandie Skibinski
Ingredients4 slices bacon, cut in half2 Tablespoons butter (can use salted or unsalted)1 small yellow onion, diced3 celery ribs, diced1 teaspoon salt½ teaspoon black pepper3 cloves garlic, minced1 head cauliflower, roughly chopped (reserve some for garnish)4 cups chicken broth (ca use low or no sodium)1 bay leaf1 cup heavy whipping creamOptional thickening:1 Tablespoon cornstarch1 Tablespoon cold waterFor topping:fresh chopped chives or green onion (optional)
InstructionsHeat a large pot or Dutch oven over medium heat. Add 4 slices bacon, cut in half and cook for 6-8 minutes, or until crispy. Transfer to a paper towel-lined plate, reserving 1 Tablespoon bacon grease in the pot. Add 2 Tablespoons butter, 1 small yellow onion, diced, 3 celery ribs, diced, 1 teaspoon salt snd ½ teaspoon black pepper to the pot. Cook, stirring occasionally, until tender, about 3-4 minutes. Add 3 cloves garlic, minced and cook for an additional minute. Add in 1 head cauliflower, roughly chopped, 4 cups chicken broth and 1 bay leaf. Bring to a boil; reduce heat, cover and simmer for 12-15 minutes, or until cauliflower is tender. Remove and discard bay leaf. Pour in 1 cup heavy whipping cream and stir to combine.Optional step: puree with an immersion blender until desired consistency. Whisk 1 Tablespoon cornstarch and 1 Tablespoon cold water in a small bowl. Add to soup, increase heat, continue to stir until thickened (about 2-3 minutes.) Ladle soup into bowls and garnish with the cooked and crumbled bacon, fresh chopped chives or green onion and extra cauliflower, if desired.
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
NutritionCalories: 281kcal | Carbohydrates: 11g | Protein: 6g | Fat: 25g | Sodium: 1153mg | Fiber: 3g | Sugar: 5g
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