Bowl of Pioneer Woman Cheesy Cauliflower Soup with bacon bits and parsley garnish
As a devoted cauliflower enthusiast, I’m always eager to explore new and exciting ways to enjoy this versatile vegetable. It’s a staple in my kitchen, whether roasted to perfection or tossed into vibrant stir-fries. Despite my love for cauliflower, I realized my blog was surprisingly lacking in cauliflower-centric recipes – a situation that definitely needed to be remedied! Unlike me, my husband Curtis isn’t quite as enthusiastic about cauliflower, which I find utterly perplexing considering his general love for vegetables. However, this cheesy cauliflower soup recipe might just convert even the most skeptical palates.
Recently, I had the pleasure of receiving Ree Drummond’s latest cookbook, “The Pioneer Woman Cooks: Dinnertime“. Being a contributor to The Pioneer Woman blog myself, I was particularly excited to dive into her new collection of recipes. While this isn’t a formal cookbook review, I was genuinely eager to try out some of Ree’s comforting dinner ideas, and this cheesy cauliflower soup, with its promise of creamy goodness, immediately caught my eye.
Instagram post showcasing skillet lasagna from The Pioneer Woman Cooks: Dinnertime cookbook
This Pioneer Woman Cheesy Cauliflower Soup recipe is packed with cauliflower and flavor. The recipe itself is wonderfully straightforward, perfect for a cozy weeknight meal. It starts with crispy bacon, the aroma alone is enough to get your mouth watering.
First, you’ll want to cook the bacon until it’s nice and crispy.
Crispy bacon frying in a pot for Pioneer Woman Cheesy Cauliflower Soup
Next, sauté diced onions in the bacon fat to build a flavorful base for the soup.
Then, add the cauliflower florets to the pot.
Cauliflower florets and onions cooking in a pot for cheesy soup
In a separate saucepan, you’ll create a creamy roux with butter and flour, the foundation for the cheesy sauce.
Melting butter in a saucepan to make roux for cauliflower soup
For a lighter twist, I opted for almond milk instead of traditional whole milk in the roux, and it worked beautifully, maintaining the soup’s creamy texture while adding a subtle nutty note. This makes it a great option for those who are dairy-sensitive or simply prefer a plant-based alternative.
Pour the luscious white sauce into the pot with the cauliflower and broth mixture.
Pouring white sauce into the pot with cauliflower and broth for soup
Using an immersion blender directly in the pot makes quick work of pureeing the soup to your desired consistency – whether you prefer it completely smooth or with a bit of texture. Just be cautious when blending hot liquids!
Using an immersion blender to puree cheesy cauliflower soup
This recipe makes a generous batch, perfect for meal prepping lunches or freezing for future dinners. And the best part? Even Curtis, my resident cauliflower skeptic, absolutely loved this soup! I was genuinely surprised, and thrilled that almond milk was such a success in this recipe. I’m now inspired to experiment even more with almond milk in both cooking and baking. This Pioneer Woman cheesy cauliflower soup is a comforting, flavorful, and surprisingly versatile dish that’s sure to become a family favorite. Get the full recipe below and enjoy!
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Pioneer Woman Cheesy Cauliflower Soup Recipe
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Ingredients
- 4 slices thin bacon, diced
- 1 large yellow onion, finely diced
- 1 large head cauliflower, cut into small florets
- 1/2 tsp Cajun seasoning (or to taste)
- 1/2 tsp black pepper (or to taste)
- 8 cups low-sodium chicken broth
- 4 tbsp unsalted butter (1/2 stick)
- 1/4 cup all-purpose flour
- 2 cups whole milk (or almond milk for a dairy-free option)
- 1 cup half-and-half
- 1/4 cup sour cream
- 3 cups Monterey Jack cheese, grated (plus extra for topping, optional)
- 2 tbsp fresh parsley, minced
- Kosher salt to taste (optional)
Instructions
- Crisp the Bacon: In a large pot or Dutch oven over medium-high heat, cook bacon until crispy. Remove bacon with a slotted spoon and set aside on paper towels, reserving bacon fat in the pot.
- Sauté Aromatics: Add diced onion to the pot with the bacon fat and cook over medium-high heat, stirring occasionally, until softened and translucent, about 3-4 minutes.
- Add Cauliflower & Spices: Add cauliflower florets to the pot, sprinkle with Cajun spice and black pepper. Cook for another 3-4 minutes, stirring, until cauliflower begins to slightly brown.
- Simmer the Soup: Pour in chicken broth, stir to combine, and bring to a simmer. Reduce heat to low, cover, and simmer for 15 minutes, or until cauliflower is tender.
- Blend the Soup: Use an immersion blender to puree the soup to your desired consistency. For a completely smooth soup, blend thoroughly. For a chunkier soup, blend partially. (Alternatively, carefully transfer soup in batches to a regular blender, filling no more than halfway, and blend until smooth. Return to pot).
- Make the Roux: In a separate saucepan or skillet, melt butter over medium heat. Sprinkle in flour and whisk constantly to create a smooth roux. Cook for about 2 minutes, whisking, until lightly golden.
- Create the Cream Sauce: Gradually pour in milk (or almond milk), whisking continuously to prevent lumps. Cook, whisking, until sauce thickens, about 4 minutes. Remove from heat and stir in half-and-half.
- Combine and Thicken: Pour the cream sauce into the pot with the pureed cauliflower soup. Stir to combine.
- Melt the Cheese: Return the pot to medium-high heat and bring soup back to a gentle boil. Reduce heat to low. Stir in sour cream and grated Monterey Jack cheese. Stir until cheese is completely melted and soup is creamy.
- Finish and Serve: Stir in minced parsley and crispy bacon bits (reserve some bacon for garnish if desired). Taste and adjust seasonings with salt if needed. Serve hot, garnished with extra cheese and bacon if desired.
Recipe Notes
Recipe adapted from The Pioneer Woman Cooks: Dinnertime: Comfort Classics, Freezer Food, 16-Minute Meals, and Other Delicious Ways to Solve Supper! by Ree Drummond
Close-up shot of a bowl of Pioneer Woman Cheesy Cauliflower Soup with melted cheese and bacon topping
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