Cheesy Cauliflower Soup

Prep Time: 35 minutes

Meal Notes: Much as I love baked potato soup, this cauliflower version is so good, it’s almost entirely replaced the original in my meal-planning rotation. It might be a stretch to call this a healthier option, but it’s undoubtedly lighter! Pair it with Roasted Broccoli & Cauliflower Salad or Warm Zucchini Salad.

Source: The Pioneer Woman



  • 4 slices bacon

  • 1 white onion

  • 1 head cauliflower

  • 1/2 teaspoon Cajun spice

  • 1/2 teaspoon black pepper

  • 2 quarts chicken broth

  • 1/2 stick butter

  • 1/4 cup flour

  • 2 cups whole milk

  • 1 cup half and half

  • 1/4 cup sour cream

  • 3 cups grated Monetary Jack Cheese

  • 2 Tablespoons fresh Parsley

  • Salt, to taste


  • Prep: Dice the onion. Break cauliflower into florets. Fry the bacon in a large pot. When crispy, remove bacon from pan and drain on a paper towel. Pour off all but about a Tablespoon of the grease and return the pot to the stove. When bacon cool, cut or crumple it into small pieces.

  • Cook and Puree Cauliflower: Add onions to the same pot and cook over medium heat for 3-4 minutes. Add cauliflower, sprinkling with Cajun Spice and black pepper. Cook, stirring for another 3-4 minutes , or until cauliflower start turning light brown. Pour in chicken broth, stir, and reduce the heat to simmer. Cook for about 15 minutes, until cauliflower is tender. Use an immersion blender to puree. (Alternately, you can pour the mixture into a regular blender.)

  • Make the White Sauce: In a separate saucepan, melt the butter. Sprinkle in the flour and whisk to form a paste. Pour in the milk, then continue cooking until it thickens. Remove from the heat before stirring in the half and half.

  • Finish: Pour the white sauce into the soup. Turn the heat up to medium and bring back to a boil for 3-5 minutes. Reduce the heat to low and stir in the sour cream and cheese until fully melted. Stir in the parsley. Serve topped with extra cheese, crumpled bacon, and parsley.