Loaded Cauliflower Soup Recipe

This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Aerial shot of Cauliflower Soup in a serving bowl on top of a plate liner

Craving potato soup? Have this Loaded Cauliflower Soup instead. This soup is rich, decadent, and is lip-smacking good. The ooey- gooey cheddar cheese and the crispy bacon take it over the top. Besides being low-carb, cauliflower is packed with nutrients. It's rich in Vitamins C and K, which boost your immune system and help your blood clot. And it's high in choline. Again, a nutrient many people don't get enough of.

  • This healthy cauliflower soup gives you warm, comforting flavors but remains rich and cheesy.
  • Experience the nutrient-rich, low-carbohydrate benefits of cauliflower without skimping on taste.
  • Crispy bacon adds a crunchy twist to a loaded cauliflower soup.
  • Boost your immune system with vitamins C and K.
  • Experience a smooth, flavorful decadence enhanced with cheese and heavy cream.
  • You can freeze leftovers for a rainy day when you don’t have time to cook.
  • It’s easy to make but still delivers an excellent flavor.

Roasting the Cauliflower is Essential

Cauliflower is an often overlooked vegetable with oodles of hidden flavors. Many healthy cauliflower soup recipes don’t take advantage of the full potential of this versatile veg. By roasting the cauliflower, you get rich, caramelized flavors that would otherwise go unnoticed.

Don’t Neglect to Add the Wine

While cooking with alcohol may seem daunting to some people, it’s important to realize that wine adds a certain balance and depth of flavor to the recipe. It’s also worth noting that the alcohol in the wine slowly dissipates while the soup is cooking.

Add Cream for Additional Richness

While you may think the cream is optional, the loaded cauliflower soup recipe wouldn’t be the same without it. Along with the cheese, it will help to enhance the flavor, richness, and depth of flavor of the recipe.

When making this delicious yet healthy cauliflower soup, there are a few sides that complement it perfectly. 

One excellent option is to serve it with a light salad, like a radish salad or arugula parmesan salad.  

Of course, the other thing that really goes well with any type of soup is lovely fresh bread. Whether you prefer the crunchiness of hard dough bread, the crisp exterior of French bread, or the lovely texture of butter bread, it’s an ideal accompaniment to our loaded cauliflower soup.

Freeze the Leftovers

As with many soups, this loaded cauliflower soup recipe freezes quite well. So, in the unlikely event that you make more than you can comfortably eat, feel free to freeze leftovers for a rainy day.

When you’re ready to eat it, simply remove it from the freezer, let it thaw for an hour or so, then put it in a pot to reheat on medium heat. 

How long does cauliflower soup last in the fridge after?

After you’ve made your cauliflower soup, you can store it in the fridge for around four to five days. However, you can store it in the freezer for several months.

Is this healthy cauliflower soup alcoholic?

No, not at all. By the time your loaded cauliflower soup has finished cooking, the alcohol will have dissipated. 

Can I add additional ingredients to this soup?

Absolutely! Once you’ve made loaded cauliflower soup and got an idea of the flavor, you can definitely add additional ingredients and spices that you love. However, this healthy cauliflower soup tastes so good you probably won’t want to.

Average: 5 (4 votes)
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Time & Serves

Prep Time
15 mins
Cook Time
60 mins
Total Time
75 mins


  •  2 heads Cauliflower, cut into medium-sized florets

  • 2 tablespoons Olive Oil

  • 1/2 teaspoon Salt

  • 1/2 teaspoon Pepper

  • 4 Sprigs Thyme, divided

  • 6 slices Bacon

  • 1 medium Onion, chopped

  • 3 cloves Garlic, minced

  • 1/4 cup White Wine

  • 6 cups Chicken Broth

  • 1 Bay leaf

  •  1 cup Heavy cream

  • 1 cup Cheddar Cheese, shredded

  • Fresh herbs For garnish (Optional)


Preheat oven to 425 °F.

Place the cauliflower florets on two large baking sheets.

Drizzle the cauliflower florets with olive oil and top with salt and pepper. Mix well, and top with two sprigs of thyme.

Bake for 20 minutes.

To a large pot over medium heat, add the bacon. Cook for 8 minutes until the bacon gets crispy.

Drain the cooked bacon, reserving the grease in the pot. Crumble bacon for garnish.

In bacon grease, add in the onion and sauté for 5 minutes. 

Add the garlic and sauté for 1 minute.

Add the white wine and cook for about 2 minutes until the white wine is almost reduced.

Add the roasted cauliflower, chicken broth, bay leaf, and the rest of the thyme sprigs. Bring it to a boil, reduce the heat and simmer for 20 minutes.

Discard bay leaf and thyme sprigs.

Use an immersion blender to purée the soup until the texture is smooth.

Add heavy cream and cheddar cheese, mixing well.

Ladle the soup into bowls, topping with bacon bits and fresh herbs.

Chigoziri Nwachuku

Cooking up health and flavor: Chichi's recipes redefine nutritious eating. Healthy food doesn’t have to taste bland!

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