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Cauliflower Chicken Soup

Cauliflower chicken soup with a creamy, golden texture—simmered until florets are very tender, then blended halfway for body. Finished with cheddar and heavy cream so every spoonful is silky with visible cauliflower chunks.
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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 vegetables
  • 1.5 lb chicken breast
  • 1 cauliflower
  • 1 onion
  • 4 garlic cloves
Soup base and seasonings
  • 4 cup chicken broth
  • 1 cup heavy cream
  • 3 tbsp unsalted butter
  • 1 cup shredded cheddar
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • salt and pepper to taste
Toppings
  • chives for serving
  • extra cheddar for serving

Equipment

  • 1 large pot
  • 1 Immersion blender

Method
 

Sauté the aromatics
  1. Melt the unsalted butter in a large pot over medium heat. Sauté the onion for 4 minutes until softened.
  2. Add the minced garlic and cook for 1 minute until fragrant.
Simmer the soup
  1. Add the diced chicken breast to the pot and cook for 4-5 minutes until it begins to brown. Stir to coat the chicken with the butter and aromatics.
  2. Pour in the chicken broth, then add the cauliflower florets, garlic powder, and smoked paprika. Bring to a boil.
  3. 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.
  3. Stir in the shredded cheddar until melted. Season with salt and pepper to taste.
Serve
  1. Ladle the soup into bowls and top with extra cheddar and chives.

Notes

For the smoothest result, blend slowly and stop once about half the soup is blended so you keep visible cauliflower chunks. Store leftovers in the refrigerator up to 3 days; reheat gently on the stove until warm. Freezing is not recommended because the cream can separate when thawed. For a lighter option, substitute half-and-half for heavy cream and use reduced-fat cheddar (texture will be slightly less rich).