Pioneer Woman Cheesy Cauliflower Soup

Pioneer Woman cheesy cauliflower soup is a creamy, comforting soup with golden cauliflower, crispy bacon and melted Monterey Jack that comes together in 45 minutes. Try this easy cozy soup recipe for weeknight dinner or fall gatherings, since it's one-pot comfort food that feeds a crowd.

Cook the cauliflower until it turns golden brown before any broth goes in, because that browning is where most of the flavor comes from. Skip it and the soup tastes flat and watery, no matter how much cheese you add.

Whisking a quick butter and flour white sauce into the broth gives the soup body that a simple blend of cauliflower and cheese can't match. Pureeing only part of the pot also leaves tender chunks of cauliflower, so every spoonful has some texture.

Pioneer Woman Cheesy Cauliflower Soup

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Course: SoupCuisine: American, CajunDifficulty: Easy

Servings

10

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

330

kcal

Half-pureed cauliflower gives this soup a thick, velvety base with tender florets still in every bite. Stirring the cheese in off the heat keeps it smooth, so it melts into the broth instead of turning grainy.

Ingredients

• 4 slices Thin Bacon, Cut Into Small Bits
  

• 1 whole White Onion, Finely Diced
  

• 1 head Cauliflower, Broken Into Small Florets
  

• 1/2 tsp. Cajun Spice, More To Taste
  

• 1/2 tsp. Black Pepper
  

• 2 qt. Low Sodium Chicken Broth
  

• 1/2 stick Butter
  

• 1/4 c. Flour
  

• 2 c. Whole Milk
  

• 1 c. Half-and-half
  

• 1/4 c. Sour Cream
  

• 3 c. Grated Monterey Jack Cheese, More To Taste
  

• 2 tbsp. Minced Parsley
  

• Salt As Needed
  

Directions

• Fry the bacon: Fry 4 slices thin bacon, cut into small bits, in a large pot over medium-high heat until crisp. Then drain the bits on a paper towel and pour off the grease, leaving the pot on the stove.
• Cook the onions: Add 1 finely diced white onion to the pot and cook over medium-high heat for 3 to 4 minutes. They should soften and start to turn golden.
• Brown the cauliflower: Add 1 head cauliflower, broken into small florets, then sprinkle in 1/2 teaspoon Cajun spice and 1/2 teaspoon black pepper. Stir and cook for another 3 to 4 minutes, until the cauliflower starts turning golden brown.
• Simmer in broth: Pour in 2 quarts low sodium chicken broth, stir, and reduce the heat to a simmer. Cook for 15 minutes, until the cauliflower is tender.
• Puree the soup: Use an immersion blender to puree the soup slightly or all the way, whichever you prefer. A regular blender works too, but don't fill it too full with hot soup.
• Make the white sauce: Melt 1/2 stick butter in a separate saucepan, then sprinkle in 1/4 cup flour and whisk to form a paste. Pour in 2 cups whole milk and keep cooking until it thickens, then remove it from the heat and stir in 1 cup half-and-half.
• Combine and boil: Pour the white sauce into the soup, turn the heat to medium-high, and bring it back to a boil for 3 to 5 minutes. That cooks the flour through and thickens everything.
• Melt in the cheese: Reduce the heat to low and stir in 1/4 cup sour cream and 3 cups grated Monterey Jack cheese until fully melted. Then stir in 2 tablespoons minced parsley.
• Season and serve: Taste and add salt as needed, plus more black pepper or Cajun spice if you like. Serve each bowl with a little extra cheese, a sprinkle of the crispy bacon and a pinch of parsley.

Tools for this recipe

• Braun MultiQuick 7 immersion blender, Lodge 6-quart enameled Dutch oven, OXO 4-sided box grater. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different cheese in this cauliflower soup?

Pepper Jack adds some heat, and sharp cheddar gives a bolder, tangier flavor. Grate the cheese yourself if you can, since pre-shredded cheese has coatings that make the soup a bit grainy.

How do I store and reheat leftover soup?

Keep it in an airtight container in the fridge for up to 3 days. Reheat it gently over low heat, stirring often, because high heat can make a cheese soup separate.

Can I make this soup without the flour?

Yes, just add the milk and half-and-half straight to the soup and skip the butter and flour. It comes out thinner, but pureeing the cauliflower all the way helps thicken it.

Can I make it ahead for a party?

You can make the soup through the pureeing step a day ahead and keep it in the fridge. Then reheat it, add the white sauce, and stir in the cheese and sour cream just before serving.

How do I fix a soup that turned out too thin?

Whisk a little extra flour into a splash of milk, pour it into the simmering soup, and let it cook for a few more minutes. Pureeing more of the cauliflower works too, since that thickens it naturally.