Description
A creamy and easy-to-make loaded cauliflower soup that is a healthier alternative to traditional loaded potato soup.
Ingredients
- 1 large head of cauliflower, cut into florets
- 4 cups chicken broth (or vegetable broth for vegetarian option)
- 1/2 cup heavy cream (or milk for lower fat)
- 1/4 cup cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 4 slices bacon, cooked and crumbled
- 2 tablespoons chives or green onions, sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- In a large pot, combine the cauliflower florets and chicken broth. Bring to a boil, then reduce heat and simmer until the cauliflower is very tender, about 15-20 minutes.
- Carefully transfer the cauliflower and broth to a blender (or use an immersion blender directly in the pot). Add the heavy cream, cream cheese, salt, and pepper. Blend until completely smooth and creamy.
- Return the soup to the pot (if using a regular blender). Stir in the shredded cheddar cheese until melted and smooth.
- Taste and adjust seasoning if necessary.
- Ladle the hot soup into bowls. Top each serving with crumbled bacon and sliced chives/green onions.
- Serve immediately.
Notes
- For a thicker soup, use less broth.
- For a lower-fat option, substitute heavy cream with milk and use reduced-fat cream cheese.
- Vegetarian option: Use vegetable broth instead of chicken broth and omit the bacon.
- To make this soup even faster, use frozen cauliflower florets (no need to thaw).
- This soup keeps well in the refrigerator for up to 3 days. Reheat gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop, Blending
- Cuisine: American