Creamy, cheesy, and packed with flavor, this Loaded Cauliflower Soup is comfort food at its best! It’s rich and satisfying like a classic baked potato soup but made lighter with cauliflower as the base.
I don’t speak lightly when I say that this is the best loaded cauliflower soup recipe ever! When I’m craving comfort food but still want to sneak in plenty of veggies, this loaded cauliflower soup is always my go-to.
It’s creamy, cheesy, and topped with all the classic fixings you’d find on loaded baked potato soup, while still giving you extra nutrients from cauliflower.
The best part is that it comes together in just 30 minutes with simple ingredients from the pantry, and even kids love it. They won’t even notice the veggies!
Why I LOVE this recipe!
- It’s cozy and comforting – The combination of cauliflower, cream cheese, and sharp cheddar makes this soup silky smooth and full of rich, cheesy flavor.
- Healthier than potato soup – Using cauliflower as the base cuts down on carbs without sacrificing that creamy texture.
- Customizable toppings – You can pile it high with bacon, sour cream, and cheese, or keep it light with just a sprinkle of green onion.
Recipe Notes
This Loaded Cauliflower Soup recipe is as simple as promised! It comes together in just 30 minutes, making it an easy, family-friendly dinner that feels cozy and comforting without a lot of work.
In this section I am going to go through a few tips and tricks I use for how to make loaded cauliflower soup to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Ingredients + Substitutions
- Cauliflower – Fresh florets are best, but you can use frozen cauliflower in a pinch.
- Garlic – Fresh garlic adds depth, but jarred minced garlic works too.
- Onion – Yellow onion is classic, but white or sweet onions can be swapped in.
- Chicken broth – Or vegetable broth to keep it vegetarian!
- Cream cheese – Adds body and creaminess. You can use Greek yogurt for a lighter option, but you won’t get quite the same flavor.
- Sharp cheddar cheese – The sharpness balances the cauliflower. Swap in gouda, pepper jack, or Parmesan depending on what you have on hand.
- Toppings – Bacon, sour cream, green onions or fresh chives, and extra cheddar are optional but highly recommended!
Make sure to see the recipe card at the bottom of this post for the full quantities and ingredients list.
Recipe Variations
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- Vegetarian Cauliflower Soup – To make vegetarian loaded cauliflower soup, use vegetable broth and omit the bacon as a topping!
- Broccoli Cauliflower Soup – Swap in half broccoli florets for a colorful broccoli cheddar cauliflower soup.
- Roasted Cauliflower Soup – You can roast the cauliflower on a sheet pan until slightly charred before using it in the soup. This will deepen the flavor of the soup!
Recipe Step by Step
I am going to highlight a few key steps in the recipe here, but make sure to jump down to the recipe card for comprehensive instructions on how to make Loaded Cauliflower Soup.
Chop the cauliflower into roughly even pieces. Add the cauliflower, garlic, chopped onion, chicken broth, salt and pepper to a large pot or dutch oven. Bring to a simmer. Cool for 16-20 minutes, or until cauliflower is very tender.
Blend using an immersion blender until smooth.
Remove from the stove top and add cream cheese and cheddar cheese.
Use a blender, or hand blender to blend until smooth. Serve in bowls and top with a spoonful of sour cream, crumbled bacon, chopped green onions, and cheddar cheese.
Recipe Tips
- Cut cauliflower evenly – This helps it cook at the same rate so everything blends smoothly.
- Don’t skimp on seasoning – You will need to taste and adjust salt and pepper after blending! It makes a big difference in the overall flavor.
- Blend until silky – I like to use an immersion blender for ease, but you can use a regular blender if needed. Just be sure to allow it to cool down a bit before blending in a regular blender!
Recipe Short Cuts
If you need to make this recipe, but are extra short on time, here are a few ideas that can help make this recipe even faster!
- Pre-cut produce – Instead of chopping a whole head of cauliflower or onion, you can buy pre-cut cauliflower and pre-cut onions in the produce section to cut down on prep time!
- Frozen cauliflower – You can also opt for frozen cauliflower, which is great to keep in the freezer for when a cozy cauliflower soup craving hits.
- Pre-shredded cheese – Although it doesn’t melt as seamlessly, pre-shredded cheese can totally be used here.
Freezer Meal Instructions
Making this loaded cauliflower soup recipe into a freezer meal is simple! Follow the steps below and you can store this recipe in the freezer for up to 3 months.
To freeze before cooking
- Combine cauliflower, garlic, onion, broth, salt, and pepper in a freezer bag.
- Freeze flat.
- When ready to cook, thaw and simmer as directed, then add cheese and cream cheese.
How to Freeze Cauliflower Soup After Cooking
- Let soup cool completely.
- Transfer to airtight freezer containers in meal-sized portions.
- Freeze up to 3 months. Thaw overnight in the fridge before reheating.
What to Serve with Cauliflower Soup
Since this veggie-based dinner has the cozy flavors of classic comfort food, it will pair well with a variety of side dishes, from garlic bread to lighter vegetable sides which will round things out.
Choose one or several of these side dishes to create a wholesome, well-rounded dinner. There are both classic options and some healthy options to keep it light.
Side Dish Ideas
- Garlic Cheese Bread or Easy No Yeast Dinner Rolls
- Kale Salad, Chicken Cobb Salad, or a Broccoli Crunch Salad
- Italian Grinder Sliders or Chicken Tender Wraps
Cauliflower Soup Leftovers
If you have leftovers after making this recipe, then it is your lucky day! They save and reheat well, and can make the start of another delicious dish.
To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- in the refrigerator for 3-4 days
- in the freezer up to 3 months
Leftover Recipes
Here are a few ways to repurpose those leftovers and give them a delicious makeover!
- Cauliflower Gravy – Spoon over baked potatoes or chicken for a second dinner.
- Loaded Cauliflower Dip – Reheat and serve warm with tortilla chips or bread.
Recipe FAQ’s
Can I leave the soup chunky instead of blending?
Definitely. Just mash lightly with a potato masher for a rustic, chunkier texture instead of pureeing it completely.
Is cauliflower soup keto friendly?
Yes, cauliflower soup can be keto friendly! Since cauliflower is low-carb, it’s a great substitute for potatoes in creamy soups. Just be mindful of the broth and toppings. Stick with full-fat cheese, bacon, and sour cream for a keto-friendly version.
Why is my cauliflower soup bland?
Cauliflower has a mild flavor, so seasoning is key. Make sure to add enough salt, pepper, and garlic, and don’t be shy with flavorful toppings like sharp cheddar or bacon. Using chicken broth or chicken stock instead of water also gives the soup a richer base.
What cheese goes well with cauliflower soup?
Sharp cheddar is the classic choice because it balances the mild cauliflower with bold flavor. Other great options include Parmesan for nuttiness, Gruyère for a slightly sweet note, or Pepper Jack if you want a little heat.
More EASY Soup Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my easy soup recipes here, or see a few of our readers favorite recipes below.
- Easy Broccoli Cheese Soup
- Sheet Pan Roasted Veggie Soup
- Creamy Lemon Chicken Orzo Soup
- Crockpot Loaded Baked Potato Soup
Loaded Cauliflower Soup
Ingredients
- 2.5 pounds cauliflower florets
- 8 cloves fresh garlic
- 1/2 yellow onion, chopped
- 3 cups chicken broth, or vegetable broth
- 1 teaspoon salt
- 1 teaspoon pepper
- 4 ounces cream cheese, softened
- 4 ounces sharp cheddar, grated
Topping options:
- Sour cream
- Bacon crumbles
- Chopped green onion
- Shredded cheddar
Instructions
- Chop the cauliflower in to roughly even pieces. Add the cauliflower, garlic, chopped onion, chicken broth, salt and pepper to a large pot or dutch oven. Bring to a simmer. Cool for 16-20 minutes, or until cauliflower is very tender.
- Remove from the stove top and add cream cheese and cheddar cheese. Use a blender, or hand blender to blend until smooth.
- Top with a spoonful of sour cream, crumbled bacon, chopped green onions, and cheddar cheese.
Recipe Notes
- Once the soup has cooled, add to an airtight container or freezer ziplock bag and freeze on a flat surface.
- You can also portion the soup: Divide the soup into individual or family-sized portions before freezing. This will make it easier to thaw and reheat only the amount you need.
- When ready to use, thaw in the refrigerator for 24-48 hours.
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