Go Back

Cauliflower Chicken Soup

Cauliflower chicken soup made creamy with heavy cream and cheddar, blended halfway for a chunky yet smooth texture. Tender cauliflower and diced chicken simmer in broth with warm garlic and smoked paprika for a cozy main-dish bowl.
Print Recipe Pin Recipe
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 Diced
  • 1 cauliflower Cut into florets
  • 1 onion Diced
  • 4 garlic Minced
Soup base
  • 4 cup chicken broth
  • 3 tbsp unsalted butter For sautéing
  • 1 cup heavy cream Stir in after blending
  • 1 cup shredded cheddar Stir in until melted
Seasonings
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 0.25 salt and pepper To taste
  • 1 chives For serving
  • 1 extra cheddar For serving

Equipment

  • 1 Dutch oven
  • 1 immersion blender

Method
 

Sauté the aromatics
  1. Melt the unsalted butter in a large pot, then sauté the diced onion for 4 minutes, until softened and glossy.
  2. Add the minced garlic and cook for 1 minute, stirring until fragrant with no browning.
Simmer until cauliflower is tender
  1. Add the diced chicken and cook for 4-5 minutes, stirring until the surface changes color.
  2. Add the chicken broth, cauliflower florets, garlic powder, and smoked paprika, then bring the pot to a boil.
  3. Reduce to a simmer and cook for 15-18 minutes, until the cauliflower is very tender and easily breaks apart with a spoon.
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, just until warmed through and steaming.
  3. Stir in the shredded cheddar until melted and smooth, then season with salt and pepper to taste.
Serve
  1. Ladle the soup into bowls and top with extra cheddar and chives.

Notes

For the creamiest texture, blend only half—pulse just until the soup thickens, then stop to keep visible cauliflower chunks. Store covered in the refrigerator up to 4 days; reheat gently over low heat so the cream and cheese don’t split. Freeze yes (up to 2 months), but thaw overnight and reheat slowly, then stir well. For a lighter option, swap heavy cream for half-and-half and use reduced-fat cheddar.