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!
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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.
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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!
It’s on the stove simmering right now and the aroma is amazing. I had a sneaky taste and it’s beyond delish. Thank you for sharing!
Enjoy Rosalind! Thanks :)
Made this recipe wth some homemade bread on the side and Oh My Goodness we couldn’t get over it! this was my first time trying cauliflower soup and we are obsessed with this recipe. Thank you!!!
So glad you enjoyed it, Veronica! Thanks so much :)
Storming here today so it’s game on! The only thing I’m changing is I’m carmelizing the onions with the butter before adding the flower. Should give a different flavour profile.
Can’t wait for dinner with a nice Ciabatta.
Sounds yummy P.J.! Enjoy :)
Oh my this was delicious!! So simple to make and tastes decadent even though it is not. I used whole milk because that is what I always have. I used creme fraiche instead of sour cream since I had that in the fridge, but have to say when I tasted the soup prior to adding it already tasted great and one could leave that out if wanting to cut some calories or don’t have it around. I didn’t even bother adding the cheese in the soup but just used it as a topper (and used pepper jack instead of cheddar because, yes, that is what I had). Will definitely be making this again soon. I might even try using roasted cauliflower and see what flavor that adds. Yet another awesome recipe from Seasons & Suppers! Thank you so much for sharing!
So glad to hear! And yes, it is great without the extra mix-ins, too :) I love the idea of trying it with roasted cauliflower, too. Thanks :)
Easy to prepare & simply DELICIOUS!! So much so that a second batch followed the first.
Even the family member that’s not so keen on cauliflower liked it.
Thanks Irene! So glad you all enjoyed it :)
We made this over the weekend, exactly per the recipe. It’s AWESOME!! Thanks for a great recipe!
So glad to hear! Thanks :)
Your soup sounds like more, I love the idea of cauliflower in place of potatoes.
Thanks so much, Karen :)
Jennifer, another winner in ease of preparation….so far. I say so far because I have prepared the recipe this morning to your #2 and will carry on closer to dinner. Tasting as I have gone along let’s me know it will be sensational.
When you say chopped, how finely are you suggesting?
I am asking the question because the following is what I ended up doing….
My cauliflower was large and magnificent, so the main flowerettes were quite large. I cut them in half/thirds.
Once the simmering base rendered softened cauliflower, I used my potato masher to reduce the pieces slightly and then removed two soup ladles of them to a measuring cup while I blended the remainder. I added back the reserved larger pieces…so it will still be recognizable as LOADED CAULIFLOWER SOUP.
Using the immersion blender has given the soup a palest of green tinge from the green onions…not unpleasing in the slightest.
I am really looking forward to adding the remaining ingredients, preparing the toppings, and serving dinner!
Hi Susan, I cut mine in roughly 2-inch pieces. I don’t think it matters a lot, as long as they are somewhat uniform so they cook at the same rate. They do become quite soft once cooked, so if you start with larger pieces, you can easily break them down. I didn’t notice the green tint in mine, but I used a pretty light touch with my immersion blender, as my cauliflower had already broken down quite a bit. Enjoy the soup :)
It was 5 ***** delicious!
So glad to hear :)
This past weekend we had our first real chill in the air – making it officially soup season! This will be added to my list! :)
Thanks Annie :)
I’m obsessed with any kind of cauliflower soup, so this definitely has my name written all over it! It looks so creamy and dreamy, Jennifer! I could definitely use a big ‘ole bowl of this right now!
Thanks so much, Cheyanne :)
What a great idea!!! I love cauliflower soup, and all the fixings on loaded bakers. I can’t wait to try this and am so glad I found you. I love your site!
Thanks so much, Lindsay :)
So excited to add this to my fall soup menu Jennifer!
Thanks Mary Ann :)
Really fresh and pretty Jennifer, and perfect for our perpetual ‘Indian Summer’ here in Los Angles!
Thanks Sue :) It’s been warm here, too. It won’t last!
I have cauliflower in the fridge too – and need this soup today! It looks so creamy, even without the cream :) Great toppings and I would enjoy it with loads of fresh ground black pepper too :)
Thanks Tricia and yes, I’m a pepper lover, too :)
I have a huge cauliflower in my fridge – now I know what to do with it. This soup is calling my name!
Thanks Chri s :) It was so perfect for this time of year!