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Loaded Cauliflower Soup is a rich and creamy soup loaded with bacon, cream cheese, green onions and cheddar cheese.

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Loaded Cauliflower Soup is a hearty soup recipe perfect for cold weather.

This cauliflower soup is a low carb twist on loaded potato soup.

This soup recipe takes about forty minutes from start to finish and serves six people as a main dish.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To make this creamy cauliflower soup, I started by dropping some chopped bacon into a large pot over medium-high heat.

I cooked the bacon until it was brown and crispy.

I used a slotted spoon to transfer the cooked bacon to a paper towel lined plate.

I drained most of the bacon grease from the pot but left about 1 tablespoon in the pot.

I added some diced onions to the pot.

I cooked until the onions were translucent.

Then I added some minced garlic to the pot and continued cooking for about a minute.

I poured a cup of chicken broth into the pot and used it to deglaze the bottom of the pot.

I added some cauliflower florets to the pot.

I poured some more chicken broth over the cauliflower florets.

I also added some salt, pepper and onion powder to the pot.

I stirred all of the ingredients together well and then brought the liquid to a boil.

I reduced the heat to medium-low and left it to simmer for about twenty minutes until the cauliflower was tender.

Then I used an immersion blender to blend the mixture until no large chunks remained.

I added some cream cheese and heavy cream to the pot.

I stirred until the cream cheese was melted.

Then I added some of the cooked bacon to the pot along with some chopped green onions.

I stirred the bacon and green onions into the soup.

Then I added some shredded cheddar cheese to the pot.

I stirred until the cheese was melted.

Then the cheesy cauliflower soup with bacon was ready to serve.

I scooped the creamy cauliflower soup into bowls.

I topped the bowls of soup with more cooked bacon, shredded cheddar and chopped green onions.

This hearty cauliflowers soup is sure to be a family favourite.

This exquisite blend of creamy cauliflower, sharp cheddar cheese, and crispy bacon creates a symphony of flavors that will warm your heart and tantalize your taste buds.

If you are looking for an rich and creamy cauliflower soup recipe, then you need to try this Loaded Cauliflower Soup!

More Easy Soup Recipes You’ll Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make This Loaded Cauliflower Soup:

• 8 slices bacon, chopped
• 1 cup diced yellow onions
• 1 tablespoon minced garlic
• 1 head cauliflower, chopped into florets
• 4 cups chicken broth
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 tablespoon onion powder
• 4 oz cream cheese
• 1/2 cup heavy cream
• 1 cups chopped green onions
• 1 cups shredded cheddar cheese

Toppings

• 1/3 cup chopped green onions
• 1/2 cup shredded cheddar cheese

How to Make Loaded Cauliflower Soup:

1. Drop the chopped bacon into a large pot or Dutch oven over medium-high heat.
2. Cook the bacon until it’s brown and crispy.
3. Use a slotted spoon to transfer the cooked bacon pieces to a paper towel lined plate.
4. Drain most of the bacon grease from the pot but leave one tablespoon in the pot.
5. Add the diced onions to the pot and cook them until they are translucent.
6. Add the minced garlic to the pot and continue cooking for one minute.
7. Add 1 cup of the chicken broth to the pot and use it to deglaze the pot. Scrape the bottom of the pot well to make sure nothing is stuck to it.
8. Add the cauliflower florets to the pot and pour the remaining 3 cups of chicken broth over the cauliflower.
9. Add the salt, pepper and onion powder to the pot.
10. Stir well and bring the liquid to a boil.
11. Reduce the heat to medium-low and leave to simmer until the cauliflower is tender. 15 – 20 minutes.
12. Use an immersion blender to blend the cauliflower until no chunks remain. If you don’t have an immersion blender you could transfer the mixture to a regular blender.
13. Add the cream cheese and heavy cream to the pot with the soup. Stir until the cream cheese is melted.
14. Set aside 1/4 cup of the cooked bacon and add the rest to the pot.
15. Add the chopped green onions to the pot and stir well.
16. Add the cheddar cheese to the pot and stir until the cheese is melted.
17. Ladle the soup into bowls and top with bacon, green onions and cheddar cheese.
18. Serve and enjoy!

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