Loaded Cauliflower Soup
Ingredients
- 2 heads cauliflower
cut into florets
- 2 tbsp. olive oil
- kosher salt
- Freshly ground black pepper
- 6 sprigs thyme
divided
- 4 slices bacon
- 1/2 large onion
chopped
- 2 cloves garlic
minced
- 1/4 c. white wine
- 6 c. low-sodium chicken broth
- 1 bay leaf
- 1 1/2 c. heavy cream
- Shredded cheddar
for garnish
- Chopped chives
for garnish
Directions
- 1
Preheat oven to 425°. Divide cauliflower between two large baking sheets. Drizzle each baking sheet with a tablespoon of olive oil and season with salt and pepper. Toss to combine and scatter 4 thyme sprigs on top.
- 2
Bake until cauliflower is golden and tender, about 20 minutes.
- 3
In a large pot (or dutch oven) over medium heat, cook bacon until crispy, about 8 minutes. Drain cooked bacon slices on a paper towel-lined plate, reserving fat in the pot, then chop bacon into small pieces.
- 4
Add onion to bacon fat and cook until tender, about 5 minutes. Stir in garlic and cook until fragrant, another minute, then pour in wine. Cook until wine has mostly reduced down, about 2 minutes.
- 5
Add roasted cauliflower to the pot and pour over chicken broth. Add bay leaf and remaining thyme sprigs. Bring mixture to a boil, reduce heat, and simmer until the cauliflower is falling apart, about 20 minutes.
- 6
Remove bay leaf and thyme sprigs from soup. Using an immersion blender, purée soup until smooth. (Alternatively, you can use a blender. Let mixture cool for 5 minutes then fill the blender halfway. Cover with the lid, but leave one corner open, then cover the lid with a kitchen towel to catch splatters. Pulse until smooth. Repeat as many times as necessary. Return puréed soup to dutch oven.)
- 7
Season to taste with salt and pepper then stir in heavy cream. Serve warm with cheddar, chopped bacon, and chives.
Loaded Cauliflower Soup
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Ratings & Reviews
Based on 16 ratings
Rating Breakdown
About this Recipe
Craving the hearty comfort of loaded potato soup but looking for a healthier twist? Our Loaded Cauliflower Soup delivers all the flavor you love, transforming a classic into a lighter, equally satisfying meal.
This recipe shines by swapping starchy potatoes for roasted cauliflower, creating a velvety base that's rich in flavor without the heavy carbs. The secret lies in a thoughtful balance of smoky bacon, aromatic herbs like thyme, and a touch of heavy cream, providing that comforting 'loaded' experience you crave with every spoonful.
What to Expect
You can expect a wonderfully creamy and deeply savory soup, with each spoonful offering a comforting warmth that feels like a hug in a bowl. The roasted cauliflower lends a subtle sweetness and depth, while crispy bacon, sharp cheddar cheese, and fresh chives add delightful layers of texture and bright, fresh flavor. It's surprisingly easy to achieve such a luxurious texture, perfect for a cozy weeknight dinner or a special gathering. The soup is substantial enough to be a meal on its own, yet feels lighter than its potato-based counterpart.
Customization & Variations
While delicious as is, you can easily adapt this Loaded Cauliflower Soup. For a milder smoky flavor, you could try using turkey bacon instead of pork bacon. You can also experiment with different herbs if fresh thyme isn't available, such as rosemary or dried Italian seasoning, adding them with the garlic to allow their flavors to bloom. To boost the vegetable content further, consider sautéing diced carrots or celery with the onion.
Serving & Context
This comforting soup is a satisfying meal on its own, perfect for chilly evenings or when you need a hearty yet wholesome dish. It pairs beautifully with a slice of warm, crusty bread or a simple green salad for a complete and wholesome dinner.