A bowl of this Loaded Cauliflower Soup is the perfect meal to warm you up on a cold winter night. A healthy dinner that looks and tastes like comfort food is a major dinner win.
I have decided that cauliflower is the most magical vegetable I know. You can eat it raw with a creamy ranch dip, or you can drizzle it with olive oil and seasonings and make roasted veggies.
You can throw it into a food processor and make this easy cauliflower rice that looks and works in most recipes just like white rice. Mind blown right there! Substitute it for potatoes in this Zuppa Toscana soup and you have a deliciously low carb version of Olive Garden.
And this week we boiled a head of cauliflower and then pureed it to make this creamy "potato" soup. Our kids had absolutely no idea that they were eating cauliflower for dinner. They were absolutely shocked when we shared our little cooking secret.
I think they wanted to hate it, but they had already eaten most of it and actually loved it. Our son ate the leftovers the next night, so I'm calling this soup a major win at our dinner table.
Yup, cauliflower is pretty magical. Just don't try to tell my husband that it makes a fantastic pizza crust or breadsticks.
We have tried several recipes, and he can't stand it. He would rather melt cheese over sauce in a pan and eat it without a crust.
It's not my favorite that way either, but I don't mind it. I think I would rather stick to using cauliflower in soups and with this coconut curry shrimp, though.
A few years ago, I made an easy creamy potato and bacon soup that our family enjoyed during the cold winter months. This past weekend, we decided to substitute a large head of cauliflower for the potatoes.
Cutting out the starchy carbs has been a significant part of our healthy eating lately.
Sauteing onions in butter makes this loaded cauliflower soup taste amazing. The onions caramelize and sweeten as they cook, adding depth to the flavor of this soup.
After the onions soften and get translucent, add the garlic and cauliflower florets to the pan. Stir and cook these for a few minutes before pouring in the chicken broth.
When the broth begins to boil, reduce the heat and simmer for 10-15 minutes or until the cauliflower is very soft.
Puree the soup in a blender in batches or use a hand-held immersion blender to make it creamy. Just make sure that you keep the immersion blender below the surface of the soup, or you will have hot soup flying everywhere. Not that I would know about that.
Go ahead and top your bowl of soup with a little bit of crumbled bacon, shredded cheese, and onions or cilantro. You will believe that you are eating potato soup!
More delicious soup recipes to warm you up:
- Skinny Chicken Fajita Soup from A Spicy Perspective
- 15 Minute Tomato and Tortellini Soup from Belly Full
- Creamy Crock Pot Chicken Noodle Soup from Wine and Glue
Recipe
Loaded Cauliflower Soup
A bowl of this Loaded Cauliflower Soup is the perfect meal to warm you up on a cold winter night. A healthy dinner that looks and tastes like comfort food is a major dinner win.
Ingredients
- ½ cup diced yellow onion
- 1 cup diced celery
- 2 Tablespoons butter
- 1 Tablespoon minced garlic
- 1 large head of cauliflower, (8-10 cups florets)
- 5-6 cups chicken broth
- ½ teaspoon crushed red pepper
- salt and pepper, to taste
- 2 Tablespoons plain Greek yogurt
- ½ teaspoon curry powder
- crumbled cooked bacon
- shredded cheddar cheese
- chopped cilantro
Instructions
- Place the onion, celery, and butter in a large pot. Sauté for 4-5 minutes, or until the onions start to turn translucent.
- Add the garlic and chopped cauliflower and sauté for a few more minutes.
- Pour in 5 cups chicken broth and crushed red pepper and bring to a boil. Reduce the heat and simmer on medium heat until the cauliflower is very soft.
- Use an immersion blender to puree the soup OR pour the soup in batches into a blender and pulse.
- Season to taste with salt and pepper. If you want your soup to be a little thinner, stir in a little more of the leftover chicken broth.
- Stir together the yogurt and curry powder. Spoon into a baggie and cut one tip off. Drizzle over the tops of the bowls of soup. Top with bacon, cheese, and cilantro, if desired. Makes 6 servings.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 221Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 46mgSodium: 4883mgCarbohydrates: 18gFiber: 6gSugar: 11gProtein: 16g
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Ushmana Palmo Rai
This looks like such a hearty and cozy meal for a warm evening , all curled up in a comfortable bed
Thank you so much for this recipe! All the love!