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!
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. And 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 an awesome pizza crust or breadsticks.
We have tried a few different recipes, and he just 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 in place of the potatoes. Cutting out the starchy carbs has been a major part of our healthy eating lately.
Sautéing onions in butter makes this loaded cauliflower soup taste amazing.
The onions caramelize and sweeten as they cook which adds just a depth to the flavor of this soup.
After the onions start to 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 container of chicken broth.
When the broth begins to boil, turn the heat down 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 the soup 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 totally believe that you are eating potato soup!
Products used to make this 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
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- 1/2 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
- 1/2 teaspoon crushed red pepper
- salt and pepper, to taste
- 2 Tablespoons plain Greek yogurt
- 1/2 teaspoon curry powder
- crumbled cooked bacon
- shredded cheddar cheese
- chopped cilantro
- 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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Amount Per Serving:Calories: 221 Total Fat: 11g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 46mg Sodium: 4883mg Carbohydrates: 18g Fiber: 6g Sugar: 11g Protein: 16g
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