Loaded Cheesy Cauliflower Soup
What other meal allows you to throw a bunch of things into a pot and turn it into something that is warm, hearty, nourishing and even better the next day? Only soup can do all that.
Featured in:Soup Sunday is the Best Cold-Weather Tradition
15 min Prep45 min Cook1 hr Total
15 min Prep•45 min Cook•1 hr Total
4 Servings
15 min Prep45 min Cook1 hr Total
15 min Prep•45 min Cook•1 hr Total
4 Servings
What other meal allows you to throw a bunch of things into a pot and turn it into something that is warm, hearty, nourishing and even better the next day? Only soup can do all that.
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Ingredients
1 large head of cauliflower, broken into small florets
1 medium-sized red onion, chopped
2 cloves garlic, peeled and minced
3 cups chicken broth, or homemade bone broth
½ teaspoon dried thyme
½ teaspoon dried rosemary, lightly crushed between your fingers
2 cups kale, torn into small pieces
3 strips bacon, crisp, cooked, chopped
1 tablespoon fresh chives
1 tablespoon fresh parsley
Directions
Place a large pot with lid (a 5-quart Dutch oven works well) over medium-high heat. Add ghee to the hot pan. When ghee is melted, add onions. Sauté, stirring occasionally, for 5-7 minutes or until onions start to soften. Add garlic and cook, stirring, an additional 30-60 seconds until garlic is fragrant.
Add cauliflower florets, broth, thyme and rosemary. Stir and increase heat slightly to bring the liquid to a low boil. Reduce heat to medium-low and cover pot with lid.
Allow cauliflower to cook 20-25 minutes or until very tender (but not mushy).
Remove lid from pot and reduce heat to low. Carefully remove half of the cauliflower and broth to a blender pitcher or food processor and blend until smooth. Alternatively, you can use an immersion blender right in the pot and blend until some chunks remain.
Transfer blended soup back to pot, stir in milk, cheese and kale. Heat over low heat 3-5 minutes or until kale is wilted.
Remove soup from heat, stir in bacon, fresh chives and parsley. Taste and adjust salt and pepper as needed before serving.
Directions
Cooking Mode
Prevent your screen from going dark as you follow along.
Place a large pot with lid (a 5-quart Dutch oven works well) over medium-high heat. Add ghee to the hot pan. When ghee is melted, add onions. Sauté, stirring occasionally, for 5-7 minutes or until onions start to soften. Add garlic and cook, stirring, an additional 30-60 seconds until garlic is fragrant.
Add cauliflower florets, broth, thyme and rosemary. Stir and increase heat slightly to bring the liquid to a low boil. Reduce heat to medium-low and cover pot with lid.
Allow cauliflower to cook 20-25 minutes or until very tender (but not mushy).
Remove lid from pot and reduce heat to low. Carefully remove half of the cauliflower and broth to a blender pitcher or food processor and blend until smooth. Alternatively, you can use an immersion blender right in the pot and blend until some chunks remain.
Transfer blended soup back to pot, stir in milk, cheese and kale. Heat over low heat 3-5 minutes or until kale is wilted.
Remove soup from heat, stir in bacon, fresh chives and parsley. Taste and adjust salt and pepper as needed before serving.
© The Real Food Dietitians 2026. All rights reserved.
© The Real Food Dietitians 2026. All rights reserved.