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Loaded Cauliflower Soup


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  • 8 strips of bacon
  • 2 cloves of garlic (minced)
  • 1 onion (diced)
  • 1 carrot (diced)
  • 1 stalk of celery (diced)
  • 1/4 C flour
  • 4 C chicken broth
  • 1 C 2% milk
  • 1 head of cauliflower (chopped)
  • 1 bay leaf
  • salt and pepper to taste
  • shredded cheddar



Step 1

In a large stock pot cook the bacon. Transfer bacon to a paper towel lined plate, but save half the grease in the pot. Add the chopped garlic, onion, carrot, and celery to the pot with the bacon grease. Cook until tender. Add the califlower and bay leaf, cook 3-4min. Stir in the flour until all the veggies are coated. Slowly add the broth and milk. Bring to a boil, stirring constantly. Reduce heat and simmer for 15 min, stirring occasionally. Mash soup to desired thickness and top with cheese and bacon.

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