Loaded Cream of Cauliflower Soup

READY IN: 45mins
Recipe by cacraft

A flavourful creation by my daughter and a huge hit with everyone who tries it - even those that don't like cauliflower!

Top Review by Always in the kitch

I followed this recipe completely, until the end. I used a Chardonay wine, and a dash of salt and pepper. The wine seemed to overpower, the recipe needed more salt. I am always light with the salt, but even with the bacon, this soup seemed blah. At the end, I added an 8 oz package of shredded cheese, 1/4 teaspoon salt, and the soup seemed to redeem itself. I also think you could eliminate the cornstarch and butter, as the mashed cauliflower, thickened the soup nicely.

Ingredients Nutrition


  1. Preheat oven to 375°F.
  2. Cut cauliflower in half. Put on baking sheet and cover with tin foil. Bake for approximately 1/2 hour or until tender.
  3. Once cooked, place cauliflower in large bowl and add cream cheese. Mash together.
  4. In frying pan add bacon, onion and garlic. Fry until bacon is crisp, then add mixture to cauliflower mixture. Blend and set aside.
  5. In soup pot, melt butter. Add cornstarch and mix, then add cream slowly so the cornstarch and butter dissolves. Then add both stocks. Stir until soup thickens a bit, then add wine and green onions.
  6. Once combined, add cauliflower mixture and turn heat to medium low and stir.
  7. Heat through, stirring occasionally.

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