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!

loaded cauliflower soup with bacon cheese and onion topping

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.

Loaded Cauliflower Soup

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!

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loaded cauliflower soup in small bowls

Get the Recipe: Loaded Cauliflower Soup

A delicious, creamy cauliflower soup, topped with cheese, bacon and green onions.
5 stars from 13 ratings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 6 servings


  • 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


  • Additional shredded cheddar cheese
  • Additional chopped green onion
  • Crumbled, cooked bacon


  • 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.
Cuisine: American
Course: Soup
Serving: 1serving, Calories: 228kcal, Carbohydrates: 13g, Protein: 7g, Fat: 17g, Saturated Fat: 10g, Cholesterol: 46mg, Sodium: 486mg, Potassium: 513mg, Fiber: 2g, Sugar: 5g, Vitamin A: 595IU, Vitamin C: 58.2mg, Calcium: 172mg, Iron: 1mg
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