Cheesy Cauliflower Soup from thelittlekitchen.net
As a food blogger, I’m always on the hunt for recipes that are both delicious and approachable. And while I adore cauliflower in all its forms – roasted, stir-fried, you name it – I realized I haven’t shared enough cauliflower recipes here! It’s a staple at my parties (I’m always the one munching on all the cauliflower from the veggie tray!), and I’m constantly experimenting with it in my kitchen. My husband, Curtis, while a vegetable lover, doesn’t quite share my cauliflower enthusiasm. That’s why I was so excited to try this Cheesy Cauliflower Soup recipe from Ree Drummond, The Pioneer Woman herself!
I was thrilled to get my hands on a copy of Ree’s cookbook, “The Pioneer Woman Cooks: Dinnertime: Comfort Classics, Freezer Food, 16-Minute Meals, and Other Delicious Ways to Solve Supper.” I’m a big fan of Ree’s approachable style and comforting recipes, and this cookbook is packed with exactly that. While I actually contribute to The Pioneer Woman blog, this cookbook review and recipe try-out is purely my own initiative – I was genuinely excited to cook from it!
A photo posted by Julie Deily (@thelittlekitchn) on
Let’s get back to this incredible soup, bursting with cauliflower goodness. The recipe is wonderfully straightforward, starting with crispy bacon. Who doesn’t love bacon in their soup?
First things first, cook up some bacon until it’s nice and crispy. The aroma alone is enough to get your mouth watering!
Next, sauté diced onions in the bacon fat. This adds a layer of savory depth to the soup base.
Then, add in the cauliflower florets. Fresh cauliflower is key for that signature flavor and texture.
In a separate saucepan, melt butter. This is the start of our creamy, cheesy sauce that makes this soup so indulgent.
Time to make a roux! Whisk in flour to the melted butter to create the base for our creamy white sauce.
Now for a little twist! The original recipe calls for whole milk, but I decided to use almond milk as a dairy-free alternative. It worked beautifully and added a subtle nutty note.
Pour the almond milk into the roux and whisk until smooth and thickened.
Back to the main pot with the cauliflower and onions, which have been simmering in chicken broth.
Time to blend! Using an immersion blender directly in the pot makes this step easy and minimizes cleanup. You can also use a regular blender, but be careful when blending hot liquids and do it in batches.
Blend the soup until it reaches your desired consistency – I like mine smooth but with a little bit of texture.
Since it’s just Curtis and me, soup often means leftovers for days! This Cheesy Cauliflower Soup freezes wonderfully, making it perfect for quick and easy lunches or dinners down the road.
And the biggest surprise? Curtis absolutely loved this soup! I was genuinely shocked, but thrilled that he enjoyed my Pioneer Woman inspired cauliflower creation as much as I did. I also loved that the almond milk worked so well – I’m inspired to experiment more with it in both cooking and baking! This Pioneer Woman Cauliflower Soup recipe is a definite keeper, and I know it will become a staple in your kitchen too.
Recipe
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Cheesy Cauliflower Soup Recipe
Prep Time 15 minutes minutes
Cook Time 40 minutes minutes
Total Time 55 minutes minutes
Ingredients
- 4 thin slices bacon, cut into small pieces
- 1 large onion, finely diced
- 1 cauliflower head, cut into small florets
- 1/2 teaspoon Cajun spice, more to taste
- 1/2 teaspoon black pepper, more to taste
- 8 cups low-sodium chicken broth
- 4 Tablespoons 1/2 stick butter
- 1/4 cup flour
- 2 cups whole milk, I used almond milk!
- 1 cup half-and-half
- 1/4 cup sour cream
- 3 cups grated Monterey Jack cheese, more to taste
- 2 Tablespoons minced parsley
- kosher salt to taste, optional
Instructions
- In a large pot, fry the bacon pieces over medium-high heat until crisp.
- Remove the bits from the pan and drain on a paper towel. Pour off the grease and return the pot to the stove, leaving the bacon bits to the side for now.
- Add the onion to the pot and cook over medium-high heat, stirring continuously, for 3 to 4 minutes, or until translucent.
- Add the cauliflower, sprinkle with the Cajun spice and pepper…
- And cook for 3 to 4 minutes more, or until the cauliflower starts turning golden brown.
- Pour in the broth, stir, and reduce the heat to a simmer. Cook for 15 minutes.
- Next, use an immersion blender…
- To puree the soup slightly, or all the way, if you prefer. (Or use a regular blender and puree the soup in batches; don’t fill more than halfway when the soup is hot!)
- In a separate saucepan or skillet, melt the butter over medium heat. Sprinkle in the flour…
- And whisk to form a roux for about 2 minutes…
- Then pour in the milk. Cook, whisking continuously, until the mixture becomes thick, about 4 minutes. Remove from the heat and stir in the half-and-half.
- Pour the white sauce into the partially pureed soup.
- Turn the heat to medium-high and bring the soup back to a boil for 3 to 5 minutes to thicken it.
- Reduce the heat to low and add the sour cream and cheese. Stir until fully melted.
- Finally, stir in the parsley. Taste and adjust the seasonings, adding salt if desired.
- And serve it piping hot in a bowl!
Notes
from The Pioneer Woman Cooks: Dinnertime: Comfort Classics, Freezer Food, 16-Minute Meals, and Other Delicious Ways to Solve Supper! by Ree Drummond
Did you make my Cheesy Cauliflower Soup Recipe? Did you take a photo of it? Did you know you can upload your photo along with your rating and comments below? I’d love for you to share with me & others because you’re awesome. And because I’d love to see how it came out for you! If you share on social, be sure to use the hashtag #thelittlekitchenrecipes and tag me @TheLittleKitchn because I don’t want to miss it! Yay!!
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Disclosure: I was sent a review copy of Ree’s cookbook for the purpose of review. All opinions are my own and I only share with you what I love. There are affiliate links in this post.
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