Loaded Cauliflower Soup

Side view of a bowl of cauliflower soup topped with cheese, bacon, sour cream and green onions.

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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.

Prep Time10

Cook Time20

Total Time30

Servings: servings

Calories: 267kcal

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.

Notes

Broth — Makes this soup vegetarian by substituting chicken broth for vegetable broth.

How to Store — Store leftover soup in an airtight container in the refrigerator for up to a week, or in the freezer for up to three months.

How to Freeze —

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.

How to Reheat — When ready to eat, reheat in the microwave in 30 seconds increments, or on the stovetop.

Nutrition