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Cauliflower Chicken Soup

Cauliflower chicken soup with tender florets and shredded chicken blended for a creamy texture, finished with cheddar and cream. Simmered until very tender, then partially blended so you still get cauliflower chunks in every spoonful.
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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 base
  • 1.5 lb chicken breast
  • 1 onion
  • 4 garlic
  • 3 tbsp unsalted butter
  • 4 cup chicken broth
Soup vegetables and seasonings
  • 1 cauliflower
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 0.25 salt and pepper to taste
Creamy finish
  • 1 cup heavy cream
  • 1 cup shredded cheddar
  • 1 chives and extra cheddar for serving

Equipment

  • 1 large pot
  • 1 Immersion blender

Method
 

Sauté the aromatics
  1. Melt the butter in a large pot over medium heat, then add the diced onion and sauté for 4 minutes until softened.
  2. Add the minced garlic and cook for 1 minute, stirring to prevent browning.
Simmer the soup
  1. Add the diced chicken and cook for 4–5 minutes until the surface is no longer pink.
  2. Add the chicken broth, cauliflower florets, garlic powder, and smoked paprika, then stir to combine.
  3. Bring the mixture to a boil, then reduce to a simmer and cook for 15–18 minutes until the cauliflower is very tender.
Blend and finish
  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 the soup to a gentle simmer for 2–3 minutes to warm through.
  3. Stir in the shredded cheddar until melted, then season with salt and pepper to taste.
Serve
  1. Ladle into bowls and top with extra cheddar and chives before serving.

Notes

For the creamiest texture, blend just until about half the pot is smooth—stopping while you still see chunks keeps the body of the soup. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently on the stove, stirring to keep the cheese smooth. Freezing is not recommended because dairy can break when thawed and reheated. For a lighter swap, use half-and-half instead of heavy cream and reduce the cheddar slightly to taste.