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Cauliflower Chicken Soup

Cauliflower chicken soup made with sautéed onion and garlic, then simmered until cauliflower turns very tender and blended for a creamy texture. Finished with heavy cream and shredded cheddar so the broth turns golden and silky with chunky cauliflower bites.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and soup base
  • 1.5 lb chicken breast
  • 1 cauliflower
  • 1 onion
  • 4 clove garlic
  • 4 cup chicken broth
  • 1 cup heavy cream
  • 3 tbsp unsalted butter
  • 1 cup shredded cheddar
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 salt to taste
  • 1 pepper to taste
  • 1 chives for serving
  • 1 extra cheddar for serving

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics and cook chicken
  1. Melt the unsalted butter in a large pot over medium heat, then sauté the diced onion for 4 minutes until softened.
  2. Add the minced garlic and cook for 1 minute, stirring until fragrant and just starting to toast.
  3. Add the diced chicken breast and cook for 4–5 minutes, stirring occasionally, until it begins to lose its raw color.
Simmer until cauliflower is tender
  1. Add the chicken broth, cauliflower florets, garlic powder, and smoked paprika, and stir to combine.
  2. Bring the soup to a boil, then reduce to a simmer and cook for 15–18 minutes until the cauliflower is very tender.
Blend and finish creamy
  1. Use an immersion blender to blend about half the soup, leaving some cauliflower chunks for texture.
  2. Stir in the heavy cream and return to a gentle simmer for 2–3 minutes.
  3. Stir in the shredded cheddar until melted, then season with salt and pepper to taste.
Serve
  1. Ladle into bowls and top with extra cheddar and chives before serving.

Notes

For the smoothest creamy texture without losing chunks, blend only about half the soup and pulse rather than fully pureeing. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently on the stove to avoid scorching the dairy. Freezing is not ideal because cream-based soups can separate after thawing. If you want a lighter option, replace heavy cream with evaporated milk for a similar creamy finish.