Loaded Cream of Cauliflower Soup
Cozy up with a bowl of Loaded Cream of Cauliflower Soup—a creamy, velvety soup that takes comfort food to the next level. Packed with roasted cauliflower flavor and enriched with a luxurious blend of sharp cheddar cheese and heavy cream, this hearty recipe is crowned with crispy crumbled bacon, fresh green onions, and a sprinkle of extra cheese for a crave-worthy finish. Perfectly seasoned with garlic, onion, and pepper, this soup strikes a harmonious balance between rich indulgence and satisfying nourishment. Ready in just 45 minutes, it’s an ideal choice for weeknight dinners or an impressive starter for guests. Whether you’re warming up on a cold evening or serving a crowd, this one-pot wonder delivers bold flavors in every spoonful!
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Recipe Information
Ingredients
- 1 large cauliflower head
- 4 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup sharp cheddar cheese, shredded
- 1 cup crispy bacon, crumbled
- 3 tablespoons green onions, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup extra shredded cheese (for garnish)
- 0.5 cup extra bacon crumbles (for garnish)
- 2 tablespoons extra chopped green onions (for garnish)
Instructions
Cut the cauliflower into small florets and discard the tough stem.
In a large pot, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 additional minute.
Sprinkle the flour over the onion and garlic mixture, then stir continuously for 1-2 minutes to form a roux.
Gradually pour in the chicken or vegetable broth while whisking to prevent lumps. Bring the mixture to a simmer.
Add the cauliflower florets to the pot. Cover and let simmer for 15-20 minutes, or until the cauliflower is very tender.
Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
Stir in the heavy cream, shredded cheddar cheese, salt, and black pepper. Allow the cheese to melt completely, stirring frequently, for 3-5 minutes.
Ladle the soup into bowls and top with crispy bacon crumbles, extra shredded cheese, chopped green onions, and any other desired garnishes.
Serve hot and enjoy your comforting Loaded Cream of Cauliflower Soup!
Nutrition Facts
Calories |
545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.1 g | 58% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 1947 mg | 85% | |
| Total Carbohydrate | 9.5 g | 3% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 2.3 g | ||
| Protein | 23.0 g | 46% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 235 mg | 18% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 406 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
