Description

This Loaded Cauliflower Soup is a creamy, comforting dish packed with flavors from crispy bacon, sautéed vegetables, and tender cauliflower. Perfect for chilly days, this hearty soup combines savory ingredients with a rich, smooth texture that can be customized with your favorite cheese and fresh toppings.

Ingredients

Scale

Soup Base

4 slices bacon, cut in half
2 Tablespoons butter (can use salted or unsalted)
1 small yellow onion, diced
3 celery ribs, diced
1 teaspoon salt
½ teaspoon black pepper
3 cloves garlic, minced
1 head cauliflower, roughly chopped (reserve some for garnish)
4 cups chicken broth (use low or no sodium if preferred)
1 bay leaf

Finishing Ingredients

1 cup heavy whipping cream
1 Tablespoon cornstarch
1 Tablespoon cold water
Fresh chopped chives or green onion (optional)
Shredded cheese (your favorite variety, for garnish)

Instructions

Cook the Bacon: Heat a large pot or Dutch oven over medium heat and add the 4 slices of bacon cut in half. Cook for 6-8 minutes, stirring occasionally until the bacon is crispy. Remove the bacon and place it on a paper towel-lined plate to drain. Reserve 1 tablespoon of the rendered bacon grease in the pot for cooking the vegetables.
Sauté Vegetables: Add 2 tablespoons of butter to the pot along with diced onion, celery, salt, and pepper. Cook, stirring occasionally, for 3-4 minutes until the vegetables soften. Stir in the minced garlic and sauté for an additional minute until fragrant.
Simmer the Cauliflower: Add the roughly chopped cauliflower, chicken broth, and bay leaf to the pot. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for 12-15 minutes until the cauliflower is tender.
Combine Cream: Remove and discard the bay leaf. Stir in 1 cup of heavy whipping cream to add richness and a creamy texture to the soup.
Puree the Soup (Optional): Use an immersion blender to puree the soup directly in the pot until it reaches your desired consistency, either fully smooth or slightly chunky.
Thicken the Soup: In a small bowl, whisk together 1 tablespoon of cornstarch with 1 tablespoon of cold water until smooth. Add this mixture to the soup and increase the heat slightly. Stir continuously for 2-3 minutes until the soup thickens gently.
Serve and Garnish: Ladle the hot soup into serving bowls. Top with the cooked and crumbled bacon, fresh chopped chives or green onions, shredded cheese, and reserved cauliflower florets if desired. Enjoy your comforting bowl of loaded cauliflower soup!

Notes

For a vegetarian version, omit the bacon and substitute chicken broth with vegetable broth.
Use low-sodium chicken broth to control salt content.
The soup can be pureed completely for a smooth texture or partially for a chunkier feel.
Leftover soup keeps well in the refrigerator for up to 3 days.
Reheat gently on the stovetop to prevent curdling of the cream.
Add your favorite shredded cheese such as cheddar, mozzarella, or gouda for extra flavor.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Keywords: cauliflower soup, loaded soup, creamy soup, bacon soup, comfort food, low carb soup, easy soup recipe