Yesterday brought a crisp chill that felt perfect for a filling soup. I almost made our usual loaded baked potato soup, but decided to swap potatoes for cauliflower—and it was a great choice.
This loaded cauliflower soup is now on my regular winter rotation. It’s rich, comforting, and truly satisfying. And yes—there’s bacon and cheese. A lot of people would happily pay for a bowl like this at a restaurant.
It’s simple to prepare, hearty, and makes enough for leftovers the next day. If you like a comforting, stick-to-your-ribs chowder, this will not disappoint.
Give this loaded cauliflower soup a try — you’ll be glad you did.
~Mavis
Tips and Variations:
If you prefer a thicker, chunkier chowder-style soup, use 6 1/2 cups of milk. If you want a slightly lighter soup or plan to reheat leftovers for dinner the next day, use 7 cups of milk. We made ours with 6 1/2 cups, which produced a hearty, satisfying texture.
Loaded Cauliflower Soup
- Author: Mavis Butterfield
Ingredients
- 12 slices bacon
- 2 pounds cauliflower florets (about 1 large head)
- 2/3 cup unsalted butter
- 2/3 cup all-purpose flour
- 6 1/2 – 7 cups milk (we used 2% milk)
- 4 green onions, chopped
- 1 1/4 cups shredded Cheddar cheese
- 3/4 cup sour cream
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Instructions
Preheat the oven to 375°F.
Line a baking sheet with parchment paper. Arrange the bacon on the sheet and bake for 15–20 minutes, or until browned and crispy.
Remove bacon and place on a paper towel–lined plate. Blot excess grease, then crumble and set aside.
Steam the cauliflower florets in about an inch of water for 5–10 minutes, until tender. Drain and set aside.
In a stock pot, melt the butter over medium heat. Whisk in the flour until smooth to form a roux. Slowly stir in the milk, whisking constantly, until the mixture thickens.
Add the cauliflower, mashing slightly with a potato masher to create texture. Stir in the chopped green onions. Bring the soup to a boil, stirring often to prevent sticking.
Reduce heat and simmer for 10 minutes. Stir in the crumbled bacon, shredded Cheddar, sour cream, salt, and pepper. Continue stirring until the cheese melts and the sour cream is fully incorporated.
Adjust salt and pepper to taste. Ladle into bowls and garnish with extra bacon, cheese, or green onions as desired. Oyster crackers are a nice addition, too.