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5 from 36 votes

Loaded Cauliflower Soup

This loaded cauliflower soup is a healthy twist on the classic loaded baked potato soup. This lightened up version is lower in calories, carbs and fat but is still creamy, savory and rich. Easy to make, too!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Soup
Cuisine: American
Keyword: easy cauliflower soup, loaded cauliflower soup recipe, low carb soup recipe
Servings: 6
Calories: 200kcal


  • 6 slices center cut bacon
  • ½ cup chopped yellow onion
  • ½ cup chopped celery
  • 4 garlic cloves, minced
  • 8 cups chopped cauliflower (from a 2-pound head)
  • 3 cups chicken broth
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 tbsp fresh thyme leaves
  • ¾ cup whole milk
  • ½ cup shredded sharp cheddar cheese


  • In a Dutch oven set over medium heat, cook the bacon until crisp, 8 to 10 minutes. Transfer the bacon to a paper towel-lined plate, set aside, and pour off all but 1 tablespoon of bacon drippings from the pan. Raise the heat to medium-high.
  • Add the chopped onion, celery, and garlic to the pan and drippings and cook, stirring frequently, until just beginning to become tender, about 5 minutes. Add the chopped cauliflower, the chicken broth, salt, pepper, and fresh thyme. Bring the broth to a boil; cover and reduce the heat to medium-low and simmer until the cauliflower is completely tender, about 15 minutes.
  • Let the mixture cool slightly then carefully pour it into a blender. Add the whole milk. Attach the blender lid on top, removing the center piece of the lid to let steam escape. Cover that center opening with a towel, holding your hand over the towel, and process the soup mixture on low at first (gradually increasing the speed) until completely smooth, 1 to 2 minutes. Pour the smooth soup back into the Dutch oven on the stovetop and set it over medium heat to let it warm through, about 5 minutes. Taste and adjust seasonings, adding more salt and pepper, if needed
  • Crumble the cooked bacon slices. Serve the soup in bowls topped with crumbled bacon and shredded cheddar cheese.


1 serving (1/6th of recipe or 1 1/4 cups soup topped with 1 slice of bacon, crumbled, and 1 heaping tablespoon shredded cheddar cheese): 3 WW Freestyle points
Adapted from Cooking Light Cauliflower Soup


Sodium: 889mg | Calcium: 158mg | Vitamin C: 78mg | Vitamin A: 292IU | Sugar: 5g | Fiber: 3g | Potassium: 649mg | Cholesterol: 27mg | Calories: 200kcal | Saturated Fat: 6g | Fat: 14g | Protein: 10g | Carbohydrates: 12g | Iron: 1mg