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Cauliflower Chicken Soup

Cauliflower chicken soup with a creamy golden broth and tender cauliflower florets, finished with shredded cheddar. Blended in part for body, then simmered until silky and spoonable.
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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
  

Cauliflower Chicken Soup
  • 1.5 lb chicken breast Dice before cooking so it browns quickly.
  • 1 cauliflower Cut into florets.
  • 1 onion Dice.
  • 4 garlic Minced cloves.
  • 4 cup chicken broth
  • 1 cup heavy cream
  • 3 tbsp unsalted butter
  • 1 cup shredded cheddar
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 0.25 salt and pepper To taste (use a measured pinch if you want to track sodium).
  • 0.25 chives For serving.
  • 0.25 extra cheddar For serving.

Equipment

  • 1 Dutch oven

Method
 

Sauté and build the base
  1. Melt the butter in a large pot over medium heat, then sauté the onion for 4 minutes until softened.
  2. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant and lightly glossy.
  3. Add the diced chicken and cook for 4–5 minutes until no longer pink on the outside.
  4. Add the chicken broth, cauliflower florets, garlic powder, and smoked paprika, then stir to combine.
Simmer and blend
  1. Bring the soup to a boil, then reduce to a simmer and cook for 15–18 minutes until the cauliflower is very tender.
  2. Use an immersion blender to blend about half the soup, leaving some cauliflower chunks for texture.
Finish creamy and serve
  1. Stir in the heavy cream and return to a gentle simmer for 2–3 minutes so it warms through without boiling hard.
  2. Stir in the shredded cheddar until melted, then season with salt and pepper to taste.
  3. Serve hot with extra cheddar and chives on top.

Notes

Pro tip: avoid high-speed blending—blend just half with an immersion blender so you keep a chunky bite from the florets. Refrigerate leftovers in a sealed container for up to 4 days; freeze for up to 2 months, thaw and reheat gently. For a lighter option, use half-and-half instead of heavy cream and add it on low heat so the soup stays smooth.