This hearty Loaded Cauliflower Soup is a creamy favorite that’s both low-carb and keto-friendly. Ready in under 30 minutes, it’s an ideal weeknight dinner when the weather turns chilly.
Table of Contents
- This recipe is…
- Why You’ll Love This Cauliflower Soup Recipe
- Creamy Cauliflower Soup Recipe Ingredients
- Recipe Variations and Modifications
- How to Make Cauliflower Potato Soup
- Recipe Tips
- How to Serve
- How to Store and Reheat
- Frequently Asked Questions
- More Favorite Soup Recipes
- Video
- Loaded Cauliflower Soup Recipe
This recipe is…
We love anything “loaded” — simple meals elevated with a few indulgent toppings. For this soup, think crispy bacon, melty cheddar, a dollop of sour cream, and sliced green onions.
Cauliflower provides the nutritional base, while bacon, cheese, and sour cream deliver satisfying flavor. The key is building flavor as you cook: simmer the cauliflower in chicken broth, blend until creamy, then finish with the tasty toppings. If you enjoy loaded potato soup but want a low-carb option, you won’t miss the potatoes with this version.
Why You’ll Love This Cauliflower Soup Recipe
- A lighter, veggie-packed take on classic potato soup
- Simple to adapt for dairy-free or Whole30 diets
- About 15 minutes prep and 30 minutes total cook time
Creamy Cauliflower Soup Recipe Ingredients
A short ingredient list gives you a rich, creamy soup. Notes and substitutions are included below.
- Cauliflower – 2 medium heads (pre-chopped florets work to save time)
- Chicken broth – 4 cups. This yields a thicker, mash-like soup; add 1–2 cups more if you prefer a thinner consistency.
- Sour cream – 1 cup for tang and creaminess. For dairy-free or Whole30, substitute full-fat coconut milk.
- Lemon juice – 1 tablespoon (about 1/2 lemon) to brighten the flavor.
- Spices – 1/2 teaspoon each garlic powder, onion powder, and sea salt.
- Bacon – 6 slices, cooked and crumbled, for garnish.
- Cheddar cheese – 1 cup shredded, for garnish; omit for dairy-free versions.
- Green onions – sliced, for garnish.
Exact amounts and a printable recipe card are included below.
Recipe Variations and Modifications
Customize the soup to fit your dietary needs:
- Dairy-free/Whole30: Use full-fat coconut milk instead of sour cream and skip the cheese.
- Vegetarian: Omit bacon and use vegetable broth in place of chicken broth.
How to Make Cauliflower Potato Soup
Simple and adaptable, this soup works on the stovetop or in an Instant Pot.
STOVETOP METHOD:
Step 1: Cut cauliflower into florets, discarding the tough core. In a large pot combine the florets and 3 cups of broth. Bring to a boil, cover, reduce heat to low, and simmer 15 minutes until tender.
Step 2: Transfer the cooked cauliflower to a high-powered blender and blend 1–2 minutes until smooth.
Step 3: Add garlic powder, onion powder, salt, sour cream, and lemon juice to the blender and blend on high another 30 seconds until combined. Adjust texture with more broth if desired. Serve in bowls topped with bacon, cheddar, and green onions.
INSTANT POT METHOD:
Step 1: Place cauliflower florets and broth in the Instant Pot, seal, and cook 5 minutes.
Step 2: Remove the cauliflower, blend until smooth, then add spices, sour cream, and lemon juice. Blend another 30 seconds, thin with broth if needed, and serve with toppings.
Recipe Tips
Thick vs. Thin: With 4 cups broth the soup is thicker and mash-like. Add 1–2 extra cups of broth for a thinner, ladleable soup.
How to Serve
Serve hot and top with all your favorite fixings: bacon, cheddar, sour cream, and green onions make it feel indulgent and comforting.
How to Store and Reheat
Store soup and garnishes separately. Refrigerate up to 5 days. Reheat gently on the stovetop over low heat, adding a splash of broth if it has thickened.
Frequently Asked Questions
Remove the tough inner core before boiling—the florets blend to a much smoother texture. A high-powered blender also helps achieve a silky, lump-free result.
This loaded soup is a satisfying meal on its own. If you want a side, a simple green salad complements it nicely.
More Favorite Soup Recipes
Four Greens Soup
Paleo Thai Coconut Chicken Soup (Tom Kha Gai)
Ham & Potato Soup
Chorizo Shrimp Kabocha Squash SoupIf you try this Loaded Cauliflower Soup, please leave a star rating and share your notes in the comments below!
Video
Loaded Cauliflower Soup
Ingredients
- 2 medium heads cauliflower
- 4 cups chicken broth*
- 1 cup sour creamsub full-fat coconut milk for dairy-free/Whole30
- 1 tablespoon lemon juiceabout 1/2 lemon
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon sea salt
- 6 slices cooked and crumbled bacon
- 1 cup shredded cheddar cheese
- Sliced green onions, for garnish
Instructions
Stovetop
- Cut cauliflower into florets, removing the core. Place florets and 3 cups broth in a large pot, bring to a boil, then cover and simmer 15 minutes until tender.
- Blend the cooked cauliflower in a high-powered blender until smooth.
- Add garlic powder, onion powder, salt, sour cream, and lemon juice; blend another 30 seconds. Thin with additional broth if desired.
- Serve topped with bacon, cheddar, and green onions.
Instant Pot
- Add cauliflower and broth to the Instant Pot, seal, and cook 5 minutes.
- Blend the cauliflower until smooth in a high-powered blender.
- Add seasonings, sour cream, and lemon juice; blend until combined. Adjust consistency with broth and serve with toppings.
Recipe Notes
Nutrition
Calories: 249kcal | Carbs: 13 g | Protein: 13 g | Fat: 18 g
Additional Info
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