Cheesy Cauliflower Soup
Flavorful food does not have to be loaded with calories. Cheesy Cauliflower Soup is less than 250 calories per bowl and so creamy, chunky and delicious. It is also inexpensive and simple to make. Add some crusty bread and a leafy, green salad and your meal is complete.
Can I make a vegetarian version?
For an easy vegetarian version of this soup, simply omit the bacon. While it gives the soup flavor, it is certainly hearty and delicious without the bacon as well. The milk, sour cream and cheddar cheese can also be left. Make the soup thick and creamy by adding a cornstarch slurry towards the end of cooking. So, whether you want the hearty version with bacon and cream or a veggie-only version, you’ll be licking your lips when you taste this creamy bowl of perfection.
Cheesy Cauliflower Soup Recipe
What’s needed?
- BACON- Adds saltiness and flavor to the soup.
- VEGETABLE BROTH- Provides a depth of flavor and a base for the soup.
- CAULIFLOWER- Gives the soup great texture and nutrients.
- POTATOES- The starch in the potatoes adds creaminess and thickens the soup.
- CREAM STYLE CORN- Adds sweetness and a richer flavor to the soup.
- MILK AND SOUR CREAM- Add these towards the end of cooking to thicken.
- CHEDDAR CHEESE-Cheese helps to bind the soup and makes it creamy.
How to make Cheesy Cauliflower Soup?
- Cook the bacon, onion and celery over medium heat in a large skillet for about 12 minutes until the bacon is crispy and browned.
- Drain the excess grease and transfer the mixture to a 5-6 quart slow cooker. Add the vegetable stock and potatoes to the slow-cooker. Add salt and pepper.
- Put the lid on the slow cooker and cook on high for 2 hours. Prepare your cauliflower by removing stems and chopping it into 1/2 inch pieces. Chop your green onions.
- After 2 hours, add the cauliflower, green onions, milk and cream style corn to the slow cooker. Cover and cook on high for another 2 hours.
- Remove the lid to the slow-cooker and use a potato masher to mash the vegetables in the soup to the desired consistency. We like it a bit chunky. If you like it smooth, use a hand blender to puree it right in the slow-cooker.
- Stir in the sour cream and shredded cheddar cheese. Cover with a lid and cook for one more hour. Recipe makes 8 servings.
The soup will be thick and delicious. I serve it with a bit more shredded cheddar on top and some crusty bread. I dare you not to eat TWO bowls of this yummy soup! Impossible! Low calorie and low carb, this one’s a winner. And guess what, it tastes even better the next day.
For more delicious soup recipes, take a look at these hearty bowls:
Check out the recipe card below with complete ingredients and instructions for Cheesy Cauliflower Soup. Let’s get cooking!
Cheesy Cauliflower Soup
Ingredients
- 8 slices bacon, thick-cut and hickory-smoked, diced
- 1 cup celery, chopped
- 1 large yellow onion, chopped
- 32 ounces vegetable broth
- 4 medium potatoes, peeled and cut into 1/2 inch chunks (about 4 cups)
- 1 teaspoon each, salt and pepper
- 5 green onions with tops, chopped
- 4 cups cauliflower, cleaned and chopped
- 15 ounces cream style corn, optional
- 2 cups milk
- 1 cup sour cream
- 2 cups mild cheddar cheese, shredded
Instructions
- Cook the bacon, onion and celery over medium heat in a large skillet for about 12 minutes until the bacon is crispy and browned.
- Drain the excess grease and transfer the mixture to a 5-6 quart slow cooker. Add the vegetable stock and potatoes to the slow-cooker. Add salt and pepper.
- Put the lid on the slow cooker and cook on high for 2 hours. Prepare your cauliflower by removing stems and chopping it into 1/2 inch pieces. Chop your green onions.
- After 2 hours, add the cauliflower, green onions, milk and cream style corn to the slow cooker. Cover and cook on high for another 2 hours.
- Remove the lid to the slow-cooker and use a potato masher to mash the vegetables in the soup to the desired consistency. We like it a bit chunky. If you like it smooth, use a hand blender to puree it right in the slow-cooker.
- Stir in the sour cream and shredded cheddar cheese. Cover with a lid and cook for one more hour. Recipe makes 8 servings.
Equipment
- 1 5-quart slow-cooker
- 1 potato masher