This hearty Loaded Cauliflower Soup is a creamy favorite of ours that just so happens to be low-carb AND keto-friendly to boot. Plus, it takes less than 30 minutes to whip up, which makes it an easy go-to for us during chilly weather weeknights!
![Loaded Cauliflower Soup Recipe | Fed & Fit (1) Loaded Cauliflower Soup Recipe | Fed & Fit (1)](https://i0.wp.com/fedandfit.com/wp-content/uploads/2018/10/Loaded-Cauliflower-Soup-Fed-and-Fit-2.jpg)
By now you know we have somewhat of a love affair with anything “loaded”. You can take a basic recipe and elevate it to gourmet by simply topping it with a few go-to “loaded” additions. For us, this means ALL the bacon, ALL the cheese, sour cream, and chopped green onions! If you need proof of our obsession with loaded meals, look no further than our Instant Pot Loaded Potato Soup, Loaded Breakfast Fries, and my personal favorite, these Loaded Smashed Potatoes.
Not only is this soup packed with nutrients (I mean, cauliflower is the main ingredient!), but it’s also packed with a ton of flavor in the form of bacon, cheese, green onions, and sour cream, so while eating a warm bowl of this will most definitely give you a major nutritional boost, you’ll also feel super comforted and satisfied!
Loaded Cauliflower Soup
The secret to making this hidden-veggie soup absolutely delicious is to build flavor along the way. We’ll start with simmering the cauliflower florets in chicken broth (more flavorful than water), blend them to a creamy consistency, then add in ALL OF THE FLAVORFUL GOODS! If you’re a fan of loaded potato soup but looking to keep things low-carb, this soup is for you – truly, you won’t miss the potatoes at all…it’s *that* good.
Loaded Cauliflower Soup Ingredients
A handful of ingredients make up this delicious soup. Here’s what you’ll need:
- Cauliflower – to start, you’ll need 2 medium heads of cauliflower (feel free to buy pre-chopped florets to save time!), and…
- Chicken Broth – …4 cups ofchicken broth. Do note that using 4 cups of chicken broth makes for a thick, mash-like texture (as pictured), so if you’re looking for a thinner soup, go ahead and add another cup or 2 of broth!
- Sour Cream – 1 cup of sour cream gives a real tanginess to the soup and also ensures an uber creamy texture. Feel free to substitute full-fat coconut milk if you’re dairy-free.
- Lemon Juice – just 1 tablespoon of lemon juice (the juice from about 1/2 a lemon) brightens this soup up just a tinge, while…
- Spices – a 1/2 teaspoon ofgarlic powder, a 1/2 teaspoon ofonion powder, and a 1/2 teaspoon ofsea salt add some flavor!
- Bacon – 6 strips of cooked and crumbled bacon,…
- Cheddar Cheese – …1 cup of shredded cheddar cheese (omit for dairy-free), and…
- Green Onions – …as many sliced green onions as you’d like really take this soup over the top!
![Loaded Cauliflower Soup Recipe | Fed & Fit (2) Loaded Cauliflower Soup Recipe | Fed & Fit (2)](https://i0.wp.com/fedandfit.com/wp-content/uploads/2018/10/Loaded-Cauliflower-Soup-Fed-and-Fit.jpg)
How to Make Loaded Cauliflower Soup Recipe
This recipe is super easy, making it absolutely ideal for busy weeknights! Here’s how you’ll pull it all together:
- Chop the Cauliflower into Florets + Boil – to start, cut the cauliflower heads into florets, removing the tough inner core. Then, place the cauliflower florets and 3 cups of the broth in a large pot with a matching lid over medium-high heat, bring to a boil, then place the lid on the pot and reduce the heat to low to cook for 15 minutes, until the cauliflower is tender.
- Blend the Cooked Cauliflower – remove the cooked and softened cauliflower from the pot and add it to a high powered blender, like a Vitamix, and blend for 1-2 minutes until smooth.
- Add the Spices, Sour Cream, and Lemon Juice – add the garlic powder, onion powder, salt, sour cream, and lemon juice to the blender, and blend again on high for an additional 30 seconds until fully combined. Then, pour in additional broth to your desired consistency.
- Garnish + Serve – pour the soup into bowls and top each with bacon, cheese, and green onions. Enjoy!
How to Get Fluffy Cauliflower Mash?
To get the fluffiest blended cauliflower, be sure to get rid of the tough inner core of the cauliflower head before boiling. Using a high-powered blender also makes a huge difference when making this soup, as it ensures a smooth, creamy texture (as opposed to a grainy, lumpy texture).
What goes well with cauliflower?
This loaded soup is definitely a meal all on its own, but if you’d like to add a side, a really simple salad (like this Lemon Sea Salt Arugula Salad) would be great here.
Tell me, are you Team Cauliflower Everything? If you’ve never tried this little cruciferous hero, we hope that our Loaded Cauliflower Soup is the perfect introduction to this power packed veggie!
Video
Loaded Cauliflower Soup
5 — Votes 6 votes
By Amber Goulden
Prep: 15 minutes mins
Cook: 15 minutes mins
Total: 30 minutes mins
Servings: 6 -8 servings
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This loaded cauliflower soup is a lighter, veggie-filled take on classic potato soup!
Ingredients
- 2 medium heads cauliflower
- 4 cups chicken broth*
- 1 cup sour cream substitute full-fat coconut milk for dairy-free/Whole 30
- 1 tablespoon lemon juice about 1/2 lemon
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon sea salt
- 6 slices cooked and crumbled bacon for garnish
- 1 cup shredded cheddar cheese for garnish (omit for dairy-free/Whole 30)
- Sliced green onions for garnish
Instructions
Stovetop
Cut the cauliflower heads into florets, removing the tough inner core. Place the cauliflower florets and 3 cups of the broth in a large pot with matching lid over medium high heat. Bring to a boil, then place the lid on the pot and reduce the heat to low to cook for 15 minutes, until the cauliflower is tender.
Remove the cauliflower from the pot and add to a high powered blender, like a Vitamix, and blend for 1-2 minutes until smooth.
Add the garlic powder, onion powder, salt, sour cream, and lemon juice, then blend again on high for an additional 30 seconds until fully combined. Pour in additional broth to your desired consistency.
Pour the soup into bowls and top each with bacon, cheese, and green onions. Enjoy!
Instant Pot
Add the cauliflower florets and broth to the Instant Pot, then place the lid on the pot, ensure it is sealed, and set to cook for 5 minutes.
Remove the cauliflower from the pot and add to a high powered blender, like a Vitamix, and blend for 1-2 minutes until smooth.
Add the garlic powder, onion powder, salt, sour cream, and lemon juice, then blend again on high for an additional 30 seconds until fully combined. Pour in additional broth to your desired consistency.
Pour the soup into bowls and top each with bacon, cheese, and green onions. Enjoy!
Recipe Notes
*With 4 cups broth, this soup has a thicker, more mash-like texture as pictured. If you like a thinner soup, add 1-2 cups additional broth to your liking.
Nutrition
Calories: 249kcal | Carbohydrates: 13g | Protein: 13g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 53mg | Sodium: 1102mg | Potassium: 711mg | Fiber: 4g | Sugar: 6g | Vitamin A: 434IU | Vitamin C: 94mg | Calcium: 222mg | Iron: 1mg
Additional Info
Course: Dinner
Cuisine: Comfort Food
Servings: 6 -8 servings
Calories: 249
Keyword: dairy free, keto, Whole 30, winter
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Dinner Food Gluten Free Low Carb Pork Stovetop Vegetarian
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Amber Goulden
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