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A spoon full of cauliflower soup.

Loaded Cauliflower Soup

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  • Author: Salima Benkhalti
  • 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


  • 1 head of garlic
  • 3 tbsp O-Live Everyday Olive Oil
  • 2 heads of cauliflower, cut into florets
  • 1 large onion
  • 45 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


  1. 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. 
  2. 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. 
  3. 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.
  4. Using an immersion blender, puree the soup until the cauliflower is fully broken down and evenly smooth and creamy. 
  5. 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. 


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!