Loaded Cauliflower Soup
This loaded cauliflower soup is the perfect Fall comfort food. Made with O-Live olive oil roasted garlic and lots of savory toppings, it’s sure to satisfy the whole family!
This post was sponsored by O-Live & Co. All thoughts and opinions are originally my own.
Creamy cauliflower soup
If there’s one thing we can all agree on, it’s that Falls is the season for soup.
Whether it’s roasted pumpkin, chicken noodle, or just a simple bowl of Top Ramen, there’s nothing that hits the spot on a cold day like it.
This loaded cauliflower soup has all the creamy, cheesy elements we love topped with a sprinkle of cheddar cheese, bacon bits and a drizzle of O-Live’s Everyday olive oil.
The recipe was inspired by the more commonly known loaded potato soup; inspired by baked potatoes and all the most popular toppings. It’s made a bit more flavorful with cauliflower, oven roasted garlic and O-Live’s super flavorful olive oil.
The result is the smoothest, most satisfying bowl of cheesy goodness.
One pot wonder
I know I’m not the only one who dreads cooking solely because of the inevitable mountain of dishes that follow.
That’s why this recipe is such a breath of fresh air! Thanks to the immersion blender, it comes together in under an hour and in just one pot.
If you don’t have an immersion blender, you can totally use your blender and blend in batches. It will require a few extra dishes, but it’s totally worth the creamy smooth consistency.
Some people enjoy having some of the cauliflower florets still intact, and if that sounds good to you, you can just puree some of the soup and not all.
Roasted garlic + O-Live & Co. olive oil = flavor bomb
If you’ve ever made your own roasted garlic, you know it’s insanely delicious and equally easy to make.
Basically, you’ll need some olive oil (I’m using O-Live & Co.’s Everyday oil), garlic and aluminum foil. From there it’s as easy as wrapping your garlic up and roasting in the oven for 20 minutes.
This recipe also gets bonus points because you will have leftover roasted garlic with which you can do whatever you please with.
Some of my favorite ideas for your leftover roasted-to-perfection garlic? Here are a few:
- Cook it into any kind of pasta, ever
- Use as a starter for soups
- Blend into sauces and/or salad dressings
- Spread generously on toast
- Or just throw every last clove into your loaded cauliflower soup and call it a day 😋
Make ahead tips
If you’re planning on making this soup ahead of time, make sure to save the toppings separately:
- The bacon or pancetta will stay nice and crisp when stored separately, just reheat on a paper towel in the microwave or in a small pan over low heat
- Similarly, the green onions will do best when added fresh
- It’s nice to have a container of grated cheese in the fridge to toss on top of your hot soup
Just make sure to store your soup in an airtight container in the fridge and top as you enjoy throughout the week!
How to make it vegan/dairy free
As much as I LOVE a good creamy, cheesy, bacon topped soup, I fully understand the need to lighten things up a bit. If you’re interested in making this soup vegan and/or dairy free, here are some easy substitute suggestions for you:
- Coconut cream for half & half: sub it out 1-1 and taste that creamy dairy free deliciousness!
- Crunchy croutons for bacon: grab your favorite baguette or sandwich bread and turn it into crunchy croutons! Bonus points if you rub them with some of that magical roasted garlic you have leftover.
- Nutritional yeast for cheese: if you’re missing that sharp cheese flavor, sprinkle a bit of nutritional yeast on top of your soup.
Other favorite soups
Here are some of my other favorite soup recipes that I think you’ll love:
- Lasagna soup
- Zuppa toscana
- Kale white bean soup
Happy cooking!
Loaded Cauliflower Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 3–4 servings 1x
- Category: Soup, Dinner
- Method: Blended
- Cuisine: American, Gluten Free
- Diet: Gluten Free
Ingredients
- 1 head of garlic
- 3 tbsp O-Live Everyday Olive Oil
- 2 heads of cauliflower, cut into florets
- 1 large onion
- 4–5 cups chicken or vegetable stock (enough to cover the cauliflower)
- 2 tsp salt
- 2 tsp pepper
- 1 tsp thyme
- 1 tsp oregano
- 1 tsp smoked paprika
- ½ cup white wine
- 1 cup half & half
- ½ cup grated cheddar cheese
Optional Toppings:
- ½ cup pancetta or bacon (fully cooked)
- ½ cup grated cheddar cheese
- 2 green onions, minced
- Additional paprika, pepper & thyme
Instructions
- Preheat oven to 450 degrees. Using a knife, cut off just the top of the garlic head. In a small piece of aluminum foil, add the garlic (cut side up) and drizzle generously with O-Live olive oil (about 1 tbsp). Wrap the garlic and oil up in the aluminum foil so it has no openings. Roast the aluminum packet in the oven for 20 minutes.
- While the garlic roasts, heat the remaining olive oil in a large soup pot over medium heat. Toss in the onion and cauliflower florets and saute until the onion begins to turn translucent. Add the white wine and reduce by half.
- Add in 3-4 cloves of the roasted garlic, broth and spices (see note for ideas for leftover roasted garlic). Bring to a boil, then lower and simmer for 20-25 minutes or until the cauliflower is fully cooked through.
- Using an immersion blender, puree the soup until the cauliflower is fully broken down and evenly smooth and creamy.
- Stir in the half & half and half of the cheddar cheese. Taste and adjust accordingly with additional cheese, salt and/or pepper. Garnish with a drizzle of olive oil, some crispy bacon or pancetta (optional), additional cheese, a sprinkle of paprika and minced green onions.
Notes
Roasted garlic should squeeze out of the garlic clove skin easily after roasting. You can store leftover roasted garlic for up to 1 week and enjoy with bread, in soups, pasta dishes or wherever you like your garlic!