Cauliflower soup is just so good. I mean, is there anything better on a cold day? Decadent. Filling. Cozy and warm. It's like a loaded "baked potato" soup, but made with cauliflower. This is absolutely the best cauliflower soup recipe ever!
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And, if you're in the mood for more cozy soups, you've come to the right place!
Try my Loaded Baked Potato Soup, New England Clam Chowder, or my Chicken Poblano Soup!
Pull Up A Chair and Let's Chat!
Cauliflower Soup is a family dinner favorite around here. It tastes so much like a Loaded Baked Potato Soup that you won't even miss the carbs. It's warm and cozy and perfectly creamy. Perfect for a cold day and light enough as a soup in warmer weather, you'll find yourself making this wonderful, wonderful recipe all the time.
Not only is this cauliflower soup a lower-carb option, it's also gluten-free. The cauliflower acts as the thickener here and there is no need for any flour. I have family members that have Celiac's and they love to have this soup.
What You'll Need
Cauliflower - Naturally. To pick a good cauliflower, look for a firm, heavy head with a creamy white color, tightly packed florets, and crisp, fresh leaves, free of blemishes or wet spots. If you see a few small dark spots, it's ok. That's only oxidation and is perfectly safe as long as those spots aren't mushy.
Bacon, Yellow Onion, Green Onions, Garlic - Can you imagine the smell of these all cooking together.
Mushrooms - This might sound odd, but the umami flavor they give this soup is incredible.
Chicken Broth -When I make this soup, I always use my homemade chicken bone broth. It's quick and simple to make, but it is a nutritional powerhouse. You can read more about it here. It's incredibly interesting and eye opening that such a simple thing, can pack such a punch for your health. You should use more of it.
Cream Cheese - Makes this soup super creamy and wonderful and so delicious.
Colby Jack Cheese - Do I need to explain why we would put cheese on top of hot soup? If I do, I'm afraid we need to have a different conversation all together.
How To Do It
This part is so stinking easy. I'll give you the brief rundown on cauliflower soup here, but the specifics will live in the recipe card before. Basically, what you do is:
- Render the bacon and cook the onions and mushrooms in the fat.
- Add the cauliflower and broth.
- Simmer away.
- Add the cream cheese and blend.
- Add shredded cheese.
- Garnish and enjoy!
Told ya it was easy.
The Ode To An Immersion Blender
My secret weapon in making this cauliflower soup super creamy and incredibly easy is using an immersion blender. I absolutely love these things and cannot recommend you getting one enough.
I use them for soups and sauces, but even things like my Mashed Cauliflower. Their ability to blend soups and sauces in their cooking vessels without the needing to dirty up another tool is right up my alley. I love, love, love using it for this recipe.
You'll cook the cauliflower soup in a large dutch oven and use the immersion blender to break it down and make it nice and creamy. You don't have to mash it by hand and there is no need to transfer anything to a food processor.
Frequently Asked Questions
Is this cauliflower soup gluten-free?
This soup is absolutely gluten-free. There is no need for flour or any thickening agent. Once the veggies are softened, the immersion blender will turn this lovely chowder into a perfectly thick, slurp-able soup.
Do you have to use cauliflower?
Nope. If you don't like cauliflower or don't have any, there are fantastic substitutions. You could easily swap out broccoli for the cauliflower if you're try to keep the carbs at bay.
If you're not worried about carbs, simply use russet potatoes. This recipe will still make a fantastic potato soup. However, if you go this route, forgo the immersion blender. Using a blender like that can make the potatoes gummy. It wouldn't be the best texture. Simply hand mash the potatoes until you get the consistency you like.
What could I serve with this cauliflower soup?
If you are watching the carbs, I would definitely lean towards a salad. I have several great salad recipes.
Classic Wedge Salad
Grilled Caesar Salad
Greek Chicken Salad
If you're not concerned with the carb count then definitely check out some of my bread recipes!
Garlic Knots
No Knead Bread
Sour Cream Biscuits
Tips, Tricks, and Variations
- Use an immersion blender. It prevents the need to transfer the cauliflower soup to another vessel you'll have to wash. No one needs extra dirty dishes!
- Only use cheese that you have shredded yourself. The pre-shredded stuff is coated in an anti-caking agent designed to prevent it from sticking together. It will not melt correctly. Don't do it.
- If you don't have an immersion blender, you can use a food processor or a blender. Just be very careful blending up hot liquids.
- Have fun with the toppings. Anything that goes on a loaded baked potato would work here. Diced chives or green onions, a dollop of sour cream, cooked bacon bits, and a lovely little pile of freshly shredded cheese are my favorite!
- This cauliflower soup is also wonderful with a little jalapeño. You can top it with fresh or pickled slices OR add fresh to the actual soup and cook it in with the cauliflower. It's soooo good!
- If you're looking for a crunchy topping or something for dipping, I love using parmesan crisps that you can find in the deli section of the grocery store.
Storage and Reheating Instructions
- Store this soup in the fridge in an airtight container for up to 3 days.
- Reheat on the stovetop in a saucepan on medium-low heat until warmed through.
- If reheating in the microwave, heat in small increments and covered with a paper towel.
- You can freeze this soup. Freeze it in airtight, freezer-safe containers like deli containers for up to 3 months. When you are ready, let it thaw out in the fridge. When you are ready, simply reheat it slowly in a saucepan over medium-low heat.
Recipe
Cauliflower Soup Recipe
Ingredients
- 2 heads cauliflower, cut into florets
- 1 pkg bacon, diced
- 1 large yellow onion, diced
- 16 oz mushrooms, rough chopped
- 1 bunch green onions, whites and greens separated
- 3-4 cloves garlic, chopped
- 6-8 cups chicken or vegetable broth
- 1 block cream cheese, softened and cut into cubes
- 1 ½ cups Colby jack cheese, shredded
- kosher salt and fresh pepper, to taste
Instructions
- Add bacon to a dutch oven on medium heat. Cook until bacon crisps and fat has rendered. Remove ¼ cup of the bacon and set aside.
- Add in diced onion, the whites of the green onion, mushrooms, and garlic. Cook until they begin to soften.
- Add cauliflower and broth to one inch under the level of the vegetables. Simmer for about ten minutes.
- Add in the cream cheese. Using an immersion blender, blend until smooth. Whisk in shredded cheese until fully incorporated.
- Garnish with sliced green onion tops, reserved bacon, shredded cheese, and sour cream.
- Enjoy!
Notes
Nutrition
If you guys make this Cauliflower Soup, be sure to leave a comment and/or give this recipe a rating! I absolutely love to hear from you all and always do my best to respond to each and every one of your comments!
Thank you!
I am so incredibly happy that you are here! I hope you try my cauliflower soup recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram! I absolutely love seeing each and every one of your kitchen masterpieces! And, as always, if you ever have any questions about any of my recipes, please don't hesitate to contact me!
Happy Cooking!
-Rufus
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