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- 1 medium head cauliflower, chopped into florets - 1 medium onion, diced - 3 cloves garlic, minced - 4 cups vegetable broth - 1 cup unsweetened almond milk - 1 cup sharp cheddar cheese, shredded - 1/2 cup cream cheese The main ingredients for Loaded Cauliflower Soup create a creamy base. Cauliflower gives the soup its rich texture. The onion and garlic add depth and flavor. Vegetable broth keeps it light and healthy. Almond milk makes the soup creamy without dairy. Cheddar cheese adds a sharp taste. Cream cheese helps to blend everything smoothly. - 4 green onions, sliced - Crumbled crispy chickpeas - Bacon bits Optional toppings add fun and crunch. Green onions bring a fresh taste. Crispy chickpeas make it crunchy and tasty. Bacon bits introduce a savory touch. You can mix and match these toppings for a unique experience. - 1 teaspoon smoked paprika - 1 teaspoon onion powder - Salt and pepper to taste Seasoning is key to making the soup shine. Smoked paprika adds a warm, smoky note. Onion powder enhances the onion flavor. Salt and pepper balance everything out. Adjust these to your taste for the best flavor. {{ingredient_image_1}} - Sautéing the Onion and Garlic Start by heating a splash of olive oil in a large pot over medium heat. Add the diced onion and cook until it turns translucent, which takes about 5 minutes. Next, add the minced garlic and cook for another minute. You want the garlic to become fragrant but not browned. - Cooking the Cauliflower Now, add the chopped cauliflower florets to the pot. Pour in 4 cups of vegetable broth. Bring the mixture to a boil, then lower the heat. Let it simmer for about 15 minutes, or until the cauliflower is tender. This step is important for a creamy texture. - Using an Immersion Blender Once the cauliflower is soft, grab your immersion blender. Blend the soup directly in the pot until it’s smooth and creamy. This tool makes it easy and quick. - Transfer to a Standard Blender If you don’t have an immersion blender, carefully transfer the soup in batches to a standard blender. Make sure the lid is secure to avoid spills. Blend until the soup is creamy and smooth. - Adding Dairy and Seasonings Return the blended soup to the pot. Stir in 1 cup of almond milk, 1/2 cup of cream cheese, and 1 cup of shredded sharp cheddar cheese. Add 1 teaspoon of smoked paprika and 1 teaspoon of onion powder. Season with salt and pepper to taste. Cook over low heat while stirring until the cheese is melted and well mixed. - Adjusting Consistency Taste the soup. If it’s too thick, add more almond milk until you reach your desired consistency. Adjust the seasoning if needed, ensuring it’s just right for your palate. To make your Loaded Cauliflower Soup even tastier, consider these tips: - Adding more spices: You can try adding cayenne pepper for heat or thyme for earthiness. Both will give your soup a new twist. - Using different cheese: Swap sharp cheddar for gouda or pepper jack. Each cheese will change the flavor and creaminess of the soup. Texture is key for a great soup. Here’s how to get it just right: - Blending tips for smoothness: Use an immersion blender for a quick and easy blend. If you use a standard blender, do it in small batches for safety. - Adjusting for thickness: If your soup is too thick, stir in more almond milk. This will help reach your desired creaminess. Choosing the right tools makes cooking easier: - Best pots for soup: A large, heavy-bottomed pot works best. It distributes heat evenly and helps avoid burning. - Recommended blenders: An immersion blender is perfect for soups. If you prefer a standard blender, choose one with strong power for smooth results. Pro Tips Use Fresh Ingredients: Fresh cauliflower and quality broth will enhance the flavor of your soup significantly. Adjust the Thickness: If you prefer a creamier soup, add more almond milk or blend longer for a smoother texture. Experiment with Toppings: Try different toppings like avocado, croutons, or a sprinkle of paprika for added flavor and texture. Store Leftovers Properly: Refrigerate any leftover soup in an airtight container for up to three days; reheat gently on the stovetop. {{image_2}} You can easily make this soup vegan. Start by swapping out the dairy. Use unsweetened almond milk instead of regular milk. For cream cheese, choose a plant-based version. You can find many brands that offer great taste. Replace cheddar cheese with a vegan cheese option. This keeps the soup creamy and rich without any animal products. Want a low-carb option? Try using cauliflower as a thickener instead of cream. Blend the cooked cauliflower finely to get a thick texture. You can also add some nutritional yeast. It gives a cheesy flavor without carbs. Another option is using xanthan gum as a thickening agent. Just a little will help thicken your soup without adding carbs. To make your soup heartier, add proteins. You can stir in cooked chicken for extra flavor and nutrition. Shred the chicken into small pieces and mix it well. If you prefer a plant-based option, add tofu. Cube firm tofu and sauté it before adding to the soup. This adds texture and boosts protein without changing the flavor. To store leftovers, cool the soup first. Place it in an airtight container. Keep it in the fridge for up to three days. When you want to eat it again, just take it out and enjoy. To freeze, let the soup cool completely. Pour it into freezer-safe containers. Leave about an inch of space at the top for expansion. It will stay good for about three months. Remember to label the date on each container. Reheat the soup on the stove over low heat. Stir it often to avoid burning. If you’re in a hurry, use the microwave. Heat it in short bursts, stirring in between. Add a splash of almond milk if it seems too thick. Enjoy your warm, creamy soup! To make your Loaded Cauliflower Soup thicker, you can add more cream cheese. This extra cream cheese gives the soup a rich texture. Another option is to add potatoes. Simply chop them into small pieces and cook them with the cauliflower. Blend everything together for a creamy soup. Yes, you can use frozen cauliflower. It’s a great time-saver. Just add it directly to the pot without thawing. You may need to cook it a little longer. Check for tenderness before blending. This helps you achieve a smooth texture. If you need a substitute for almond milk, try coconut milk or oat milk. Both options work well in this soup. Coconut milk adds a slight sweetness, while oat milk keeps it creamy. Choose what you like best for your taste. This blog post covered how to make a delicious Loaded Cauliflower Soup. We talked about key ingredients like cauliflower, onion, and garlic, and highlighted optional toppings for extra flavor. I shared step-by-step instructions for preparation and blending, plus tips for enhancing taste and texture. We also discussed variations, storage, and answered common questions. Give this recipe a try. It’s easy to adapt and great for any meal. Enjoy making your soup!

Loaded Cauliflower Soup

A creamy and cheesy cauliflower soup loaded with flavor and topped with garnishes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 medium head cauliflower, chopped into florets
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup unsweetened almond milk (or any plant-based milk)
  • 1 cup sharp cheddar cheese, shredded (plus extra for garnish)
  • 1 2 cream cheese
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • to taste salt and pepper
  • 4 green onions, sliced (for garnish)
  • optional crumbled crispy chickpeas or bacon bits (for topping)

Instructions
 

  • In a large pot over medium heat, sauté the diced onion in a splash of olive oil until translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
  • Add the cauliflower florets to the pot, along with the vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the cauliflower is tender.
  • Using an immersion blender, puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a standard blender.
  • Once blended, return the soup to the pot and stir in the almond milk, cream cheese, sharp cheddar cheese, smoked paprika, onion powder, salt, and pepper. Stir continuously over low heat until the cheese and cream cheese are melted and fully incorporated.
  • Taste and adjust seasoning as needed. If the soup is too thick, add more almond milk to reach your desired consistency.
  • Serve hot, garnished with additional shredded cheese, sliced green onions, and crispy chickpeas or bacon bits if desired.

Notes

For a richer flavor, use sharp cheddar cheese.
Keyword cauliflower, cheese, soup, vegetarian