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Loaded Cauliflower Soup

Loaded Cauliflower Soup

Loaded Cauliflower Soup

By recipes genie | Published on December 29, 2024

Tools & Equipment

1
Large pot or Dutch oven
2
Cutting board
3
Chef's knife
4
Measuring cups and spoons
5
Blender or immersion blender
6
Ladle

Ingredients

Vegetables

  • 1
    1 unit large head of cauliflower
  • 2
    1 unit medium yellow onion
  • 3
    2 unit cloves garlic

Liquids & Dairy

  • 1
    4 cups cups vegetable broth
  • 2
    1 cup cup heavy cream

Seasoning & Oils

  • 1
    2 tablespoons tablespoons olive oil
  • 2
    0.75 teaspoon teaspoon salt
  • 3
    0.5 teaspoon teaspoon black pepper
  • 4
    0.25 teaspoon teaspoon smoked paprika

Toppings

  • 1
    0.5 cup cup shredded cheddar cheese
  • 2
    0.25 cup cup cooked crumbled bacon
  • 3
    2 tablespoons tablespoons chopped fresh chives

Directions

1

Prepare the Cauliflower

Wash the cauliflower thoroughly. Remove the leaves and cut the head into florets, about 1-2 inches in size.

2

Prep Aromatics

Peel and dice the yellow onion. Mince the garlic cloves. Set aside.

3

Sauté Onions

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. This process, called 'sweating', helps to release the onion's flavor without browning it.

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4

Add Garlic

Add the minced garlic to the pot and cook for another minute until fragrant. Be careful not to burn the garlic, as it can become bitter.

5

Add Cauliflower and Broth

Add the cauliflower florets to the pot, along with the vegetable broth, salt, pepper, and smoked paprika. Stir well to combine. Ensure the cauliflower is mostly submerged in the broth. This will help it cook evenly.

6

Simmer

Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the cauliflower is very tender. 'Simmering' means cooking gently at a low boil.

7

Blend Soup

Carefully transfer the soup to a blender, or use an immersion blender directly in the pot. Blend until smooth and creamy. Be cautious when blending hot liquids, as they can cause burns.

8

Add Heavy Cream

Return the blended soup to the pot, if you used a standard blender. Stir in the heavy cream and heat gently until warmed through. Do not boil.

9

Taste and Adjust

Taste the soup and adjust seasoning if needed, adding more salt, pepper, or smoked paprika to your preference.

10

Serve

Ladle the soup into bowls. Top each serving with shredded cheddar cheese, crumbled bacon, and chopped fresh chives. Serve immediately and enjoy!

Recipe Tips

  • For a smoother soup, ensure the cauliflower is very tender before blending.
  • If you don't have heavy cream, you can use half-and-half or whole milk, but the soup will be less rich.
  • To make it vegetarian, omit the bacon. You can add some nutritional yeast to enhance the cheesy flavor.
  • Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Nutrition Facts (per serving)

Calories

320 kcal

Carbs

15g

Protein

10g

Fat

24g

Fiber

5g

Sugar

6g

Sat. Fat

14g

Sodium

800mg

Trans Fat

0.5g

Cholesterol

80mg

Potassium

650mg

Vitamin A

500%

Vitamin C

60%

Calcium

200%

Iron

2%

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