Yesterday there was a bit of a chill in the air and it seemed like the perfect day for a hearty soup. I had thought about making our favorite loaded baked potato soup, but instead decided to try using cauliflower instead.
And you know what!? Using the cauliflower in the soup was a fantastic idea. So smart in fact, this delicious soup is now going on my monthly rotation list for this winter. Holy cats it was good!
Loaded cauliflower soup, who knew it was a thing? Did I mention there’s bacon and cheese in it too? Yes, yes there is.
The HH said it was PERFECT, and you know, I have to agree. I think people would pay big bucks for this in a restaurant.
It’s easy to make, hearty and there will be enough for the next day too. What’s not to love?
Give this loaded cauliflower soup a try, you’ll be so glad you did. 🙂
~Mavis
Tips and Variation:
Note: If you prefer a thicker, chunky, chowder type soup, use 6 1/2 cups of milk. If you plan on making this soup for dinner and then enjoy the leftovers the next day, or if you prefer a soup that isn’t as heavy, I would suggest using 7 cups of milk.
We like a good chowder, so we made this soup with 6 1/2 cups of milk. It gives it more of a hearty, stick to your ribs kind of feel to it.
Loaded Cauliflower Soup
Ingredients
- 12 slices bacon
- 2 pounds cauliflower florets {about 1 large head of cauliflower}
- 2/3 cup unsalted butter
- 2/3 cup all-purpose flour
- 6 1/2 – 7 cups milk {we used 2% milk}
- 4 green onions, chopped
- 1 1/4 cups shredded Cheddar cheese
- 3/4 cup sour cream
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Instructions
Preheat the oven to 375 degrees.
Line a baking sheet with parchment paper. Lay the bacon slices on the parchment paper and bake for 15 – 20 minutes or until the bacon is browned and crispy.
Remove the pan from the oven and place the bacon on a plate lined with paper towels. Blot the extra grease, crumble, and set aside.
Steam 2 pounds cauliflower florets in about an inch of water for 5-10 minutes or until tender. Drain and set aside.
In a stock pot melt the butter over medium heat. Whisk in the flour until smooth. Slowly stir in the milk, whisking constantly until thickened.
Stir in the cauliflower florets, mashing slightly with a potato masher. Add the green onions. Bring to a boil, making sure to stir frequently so the soup doesn’t stick to the bottom of the pot.
Reduce heat, and simmer for 10 minutes. Mix in the bacon, shredded cheese, sour cream, salt, and pepper. Continue stirring until the cheese is melted and the sour cream is incorporated.
Add more salt and pepper to taste if needed. Ladle soup into bowls and garnish with any left over bits bacon, cheese or onions. Oyster crackers will do the trick too.
Kath says
What is your monthly rotation?
andrea d says
Yum! Personally I am not a soup eater because I can’t stand the taste of broth (I know- I’m strange) but this looks like something I would actually enjoy. Can’t wait to try it! Thank you!
Cam says
What she ^^^^ said!
Claire says
Looks delish. Can the cheese be left out, I’m df?
Linda Boyd says
I made this on Thursday, adding some broccoli to make up for the cauliflower I didn’t quite have enough of. Used red onion instead of green. My husband & I both thought it was fabulous and the leftovers for lunch today were just as good. Thanks for sharing this; we are always trying to eat low carb.
NeeNee says
I made this Cauliflower soup today
It was fabulous I did it exactly how your recipe said using 6 1/2 cups of milk nice and thick
I will be making this a lot over the winter!! Thxs for sharing
Mavis Butterfield says
Hooray! I’m so glad you liked it! 🙂