This Loaded Cauliflower Soup is a little lighter of the popular potato version and just as delicious! If you are in the mood for a creamy cauliflower soup, this one will totally satisfy!
I’m sure many of you have enjoyed a loaded potato soup at one time or another. This Loaded Cauliflower soup is a great Fall version of that hearty winter soup. It’s lightened up with cauliflower, instead of potatoes, and just as delicious. Perfect this time of year when cauliflower is in season and so economical.
Enjoy this soup as a nice lunch soup or pair it with a salad or sandwich for dinner.
Ingredients and Substitutions
Cauliflower – you will need the better part of a whole cauliflower. You could also use cut cauliflower or frozen cauliflower, if you like.
Chicken Broth – while chicken broth is specified, you can substitute vegetable broth, for a vegetarian soup.
Milk – 2% milk is recommended, for best results.
Top tip!
Be sure to season your soup well! You’ll need a generous bit of salt and freshly ground pepper to really round out the flavours here. Taste at the end (before serving) and add as needed!
Making ahead, storing and freezing
This soup can be made ahead and reheated. You may need to thin the soup with a splash of milk when reheating if it is too thick.
Store leftovers in the refrigerator for up to 3 days.
This soup may not freeze well due to the high dairy content, which may cause the soup to change in texture from the freeze/thaw process.
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Get the Recipe: Loaded Cauliflower Soup
Ingredients
- 5 Tablespoons butter
- 1/4 cup all purpose flour
- 2 cups chicken broth
- 1 1/2 cups 2% milk, or 3%, but not 1% or skim
- 6 cups chopped cauliflower
- 1/3 cup chopped green onion
- 1/2 cup sour cream
- 1/3 cup shredded cheddar cheese
- Salt and freshly ground pepper
Toppings:
- Additional shredded cheddar cheese
- Additional chopped green onion
- Crumbled, cooked bacon
Instructions
- Melt butter in a large soup pot over medium heat. Add the flour and cook, stirring, for about 1 minute. Add the chicken broth, milk, chopped cauliflower and 1/3 cup chopped green onion. Increase heat to medium-high heat and bring to a boil, then reduce heat to medium-low and simmer, stirring regularly, until cauliflower is tender. Using a potato masher or an immersion blender, break up the cauliflower pieces just slightly, being sure to leave some chunky pieces in the soup.
- Stir in sour cream and 1/3 cup shredded cheddar cheese and allow to warm through for a few minutes. Taste soup and season well with salt and freshly ground pepper (Be generous with the salt. If it tastes bland at all, it needs more salt!)
- Serve topped with additional shredded cheddar cheese, chopped green onion and crumbled cooked bacon.
More cauliflower soup recipes to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
Can I substitute goat cheese in place of sour cream in the Baked Potatoe Soup?
Hi Beverly and yes, a bit of goat cheese in place of the sour cream would provide a similar tangy note. I’m not sure if you need as much goat cheese as specified for the sour cream. I would start with half. Stir in, taste and go from there, if needed. Enjoy!