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- 1 medium head of cauliflower, chopped into bite-sized florets - 1 medium onion, finely diced - 3 cloves of garlic, minced - 4 cups vegetable broth - 1 cup unsweetened almond milk (or any plant-based milk of your choice) To start, I recommend using a fresh head of cauliflower. This gives your soup a great base. The onion and garlic add depth. They create a rich flavor when sautéed together. Vegetable broth keeps the soup light. Almond milk makes the soup creamy without dairy. - 1 cup sharp cheddar cheese, shredded (plus extra for garnish) - 1/2 cup cream cheese, softened Cheese is the star here. Sharp cheddar brings a nice bite. It melts beautifully into the soup. Cream cheese adds a smooth texture. It makes the soup rich and indulgent. - 1 teaspoon smoked paprika - 1 teaspoon onion powder - Salt and pepper to taste - 4 green onions, sliced (for garnish) - Crumbled crispy chickpeas or bacon bits (optional topping for added crunch) Seasonings are key. Smoked paprika gives a warm, smoky flavor. Onion powder enhances the onion taste. Salt and pepper balance everything out. For toppings, fresh green onions add color and taste. Crispy chickpeas or bacon bits provide a fun crunch. {{ingredient_image_2}} First, we need to build the flavor. Start by heating a splash of olive oil in a large pot over medium heat. Add the finely diced onion and sauté it for about five minutes. You want the onion to become soft and see-through. Then, mix in the minced garlic and cook it for one more minute. The garlic will smell amazing! Next, add the chopped cauliflower florets to the pot. Pour in the four cups of vegetable broth. Turn up the heat until it boils. Once boiling, lower the heat and let it simmer for about 15 minutes. You want the cauliflower to be tender when you poke it with a fork. After the cauliflower is cooked, it’s time to blend. If you have an immersion blender, use it right in the pot. Blend until the soup is smooth and creamy. If you don’t have one, ladle the soup into a standard blender. Be careful of the hot steam! Blend until it’s uniform, then return it to the pot. Now, let’s make it creamy. Reheat the blended soup on low heat. Gradually stir in one cup of almond milk, half a cup of softened cream cheese, and one cup of shredded sharp cheddar cheese. Add one teaspoon of smoked paprika and onion powder. Don’t forget salt and pepper. Keep stirring until the cheese melts and mixes well. Taste the soup. If it needs more flavor, add more salt, pepper, or paprika. If it’s too thick, pour in more almond milk until you like the texture. Serve hot and garnish with extra cheese, sliced green onions, and optional toppings like crispy chickpeas or bacon bits for crunch. Enjoy your flavorful and creamy delight! Adjusting your seasoning makes a big difference in taste. Start with the basics: salt and pepper. They enhance all the flavors in your soup. If you want a warm, smoky taste, add more smoked paprika. Remember, always taste your soup as you go. That is the best way to know what it needs. Choosing the right cheese is also key. I love sharp cheddar for its bold flavor. It melts well and gives a nice creamy texture. If you want something milder, try Monterey Jack. Mix and match cheeses for a unique taste! To get that creamy feel without making the soup too thick, use almond milk wisely. Start with the full cup, but add more if needed. This keeps the soup light and enjoyable. If you don’t have an immersion blender, no problem. Pour the soup in batches into a standard blender. Just be careful with the steam. Blending makes the soup smooth and velvety, which is just what you want. Toppings can take your soup to the next level. I recommend adding extra shredded cheese. It melts beautifully on top. Green onions add a fresh crunch, while crumbled crispy chickpeas or bacon bits give a nice texture. For a complete meal, serve the soup with a side salad or crusty bread. The bread is perfect for dipping! Enjoy your loaded cauliflower soup with these tasty additions. Pro Tips Use Fresh Ingredients: Fresh cauliflower and onions will enhance the flavor and texture of your soup. Avoid pre-cut or frozen vegetables for the best results. Adjust the Thickness: If you prefer a thinner soup, gradually add more almond milk until the desired consistency is reached. Remember, the soup will thicken as it cools. Experiment with Toppings: Get creative with toppings! Try adding crispy chickpeas, bacon bits, or even a swirl of pesto for an extra layer of flavor and texture. Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of almond milk to restore creaminess. {{image_4}} For a vegetarian or vegan twist on loaded cauliflower soup, you can easily swap out dairy ingredients. Instead of cream cheese and sharp cheddar cheese, use: - 1 cup of cashew cream or silken tofu for creaminess - Nutritional yeast for a cheesy flavor These options keep the soup rich while adhering to plant-based diets. You can also replace almond milk with any plant-based milk you enjoy, like soy or oat milk. To make your loaded cauliflower soup more exciting, consider adding different herbs and spices. Some great choices include: - Fresh thyme or rosemary for an earthy taste - A pinch of cayenne pepper for heat - Fresh parsley or chives for brightness You can also mix in additional vegetables. Try adding: - Carrots for sweetness - Spinach for a nutrient boost These additions will create layers of flavor and make your soup even more enjoyable. For a heartier soup, consider including proteins. You can add: - Cooked chicken or turkey for a meaty option - Crispy bacon bits for crunch and flavor If you prefer plant-based proteins, toss in some cooked lentils or chickpeas. They will add texture and keep the soup filling. These choices make your loaded cauliflower soup perfect for any meal. To keep your loaded cauliflower soup fresh, store it in an airtight container. Place it in the fridge. Make sure it cools first to avoid steam buildup. It stays good for about 3 to 5 days. For longer storage, freeze the soup. Use freezer-safe containers, leaving some space for expansion. This soup can last up to 3 months in the freezer. When you’re ready to enjoy the soup again, reheat it gently. I recommend using the stove on low heat. This helps keep the texture smooth. Stir it often to avoid sticking. If the soup seems thick, add a splash of almond milk. This will bring back the creamy texture. You can also use a microwave, but be cautious. Heat in short intervals, stirring in between. In the fridge, your loaded cauliflower soup lasts about 3 to 5 days. Look for signs of spoilage like an off smell or changes in color. If it looks or smells strange, it’s best to throw it out. Always trust your senses when it comes to food safety. Proper storage means you can enjoy this creamy delight without worry! Loaded cauliflower soup is a mix of fresh and creamy ingredients. Here are the main ones: - 1 medium head of cauliflower, chopped into bite-sized florets - 1 medium onion, finely diced - 3 cloves of garlic, minced - 4 cups vegetable broth - 1 cup unsweetened almond milk - 1 cup sharp cheddar cheese, shredded - 1/2 cup cream cheese, softened - 1 teaspoon smoked paprika - 1 teaspoon onion powder - Salt and pepper to taste - 4 green onions, sliced for garnish - Optional toppings: crumbled crispy chickpeas or bacon bits This blend creates a rich and creamy soup that is perfect for any meal. Yes, you can make this soup ahead of time. Here are some tips: - Prepare the soup as directed and let it cool down. - Store it in an airtight container in the fridge for up to three days. - You can also freeze it for up to three months. Just ensure it’s in a freezer-safe container. - When ready to eat, thaw it in the fridge overnight. Then, reheat on the stove over low heat. Making it ahead of time can save you effort on busy days. To thicken your cauliflower soup, you have several options: - Blend it longer for a creamier texture. - Add more cream cheese or shredded cheese. - If it’s too thin, simmer it longer to reduce the liquid. - You can also mix in a cornstarch slurry. Just mix one tablespoon of cornstarch with two tablespoons of cold water, then stir it into the soup. These techniques help you achieve the perfect consistency for your loaded cauliflower soup. This loaded cauliflower soup combines simple ingredients like cauliflower, cheese, and spices. You learned how to prepare a creamy soup with a delicious base and how to customize it. You also discovered ways to enhance the flavor and texture and noted tips for storing leftovers. Making this soup is fun and rewarding. Try different variations to suit your taste. Enjoy this cozy recipe as a hearty meal or side dish. You now have all the tools to make it perfect!

Loaded Cauliflower Soup

A creamy and flavorful soup made with cauliflower, cheese, and spices, perfect for a comforting meal.
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 bite-sized florets
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup unsweetened almond milk (or any plant-based milk of your choice)
  • 1 cup sharp cheddar cheese, shredded (plus extra for garnish)
  • 0.5 cup cream cheese, softened
  • 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 added crunch)

Instructions
 

  • In a spacious pot over medium heat, drizzle a splash of olive oil and add the diced onion. Sauté for about 5 minutes, stirring occasionally, until the onion becomes translucent. Then, mix in the minced garlic and cook for an additional minute until fragrant.
  • Incorporate the cauliflower florets into the pot, followed by the vegetable broth. Increase the heat to bring the mixture to a rolling boil. Once boiling, reduce the heat to low and let it simmer for 15 minutes, or until the cauliflower is tender when pierced with a fork.
  • Once the cauliflower is cooked, use an immersion blender to puree the soup directly in the pot until smooth and creamy. If you prefer using a standard blender, carefully ladle the soup in batches into the blender, being cautious of the steam. Blend until uniform and return it to the pot.
  • Reheat the blended soup on low heat and gradually stir in the almond milk, softened cream cheese, sharp cheddar cheese, smoked paprika, onion powder, along with salt and pepper. Keep stirring gently until the cheese and cream cheese have melted and are fully integrated into the soup, creating a rich and creamy texture.
  • Taste your soup and adjust seasoning as needed, adding more salt, pepper, or paprika for extra flavor. If the soup seems too thick for your liking, pour in additional almond milk until you reach your desired consistency.
  • Serve the soup hot, garnished with a sprinkle of extra shredded cheese, fresh sliced green onions, and optional toppings like crispy chickpeas or bacon bits for a delightful crunch.

Notes

Feel free to adjust the thickness of the soup by adding more almond milk if desired.
Keyword cauliflower, cheese, soup, vegetarian