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Cauliflower Chicken Soup

Cauliflower chicken soup made creamy with a partial immersion-blend for a velvety base and tender cauliflower chunks. This American-style soup simmers until the cauliflower is very tender, then finishes with cheddar and cream.
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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 breast
  • 1.5 lb chicken breast, diced
Cauliflower
  • 1 head cauliflower, cut into florets
Onion
  • 1 onion, diced
Garlic
  • 4 cloves garlic, minced
Chicken broth
  • 4 cup chicken broth
Heavy cream
  • 1 cup heavy cream
Unsalted butter
  • 3 tbsp unsalted butter
Shredded cheddar
  • 1 cup shredded cheddar
Garlic powder
  • 1 tsp garlic powder
Smoked paprika
  • 1 tsp smoked paprika
Salt and pepper
  • 0.5 tsp salt and pepper to taste
Chives
  • 0.25 cup chives and extra cheddar for serving

Equipment

  • 1 Dutch oven
  • 1 immersion blender

Method
 

Sauté aromatics and cook chicken
  1. Melt the unsalted butter in a large pot over medium heat until just foamy, then add the diced onion and sauté for 4 minutes until softened (no browning).
  2. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant and lightly sizzling.
  3. Add the diced chicken breast and cook for 4-5 minutes, stirring occasionally, until the chicken loses its pink color.
Simmer until cauliflower is tender
  1. Pour in the chicken broth, then add the cauliflower florets, garlic powder, and smoked paprika and stir to combine.
  2. Bring the soup to a boil, then reduce to a simmer and cook for 15-18 minutes until the cauliflower is very tender and easily pierced.
Blend and finish creamy
  1. Use an immersion blender to blend about half the soup until creamy, leaving visible cauliflower chunks for texture.
  2. Stir in the heavy cream and return to a gentle simmer until the soup is hot and smooth, without boiling.
  3. Stir in the shredded cheddar until melted and glossy, then season with salt and pepper to taste.
Serve
  1. Ladle the soup into bowls and top with extra cheddar and chives for serving.

Notes

For the creamiest texture, blend the soup in short bursts and stop when you still see cauliflower chunks. Store leftovers in the refrigerator for up to 4 days; reheat gently on the stove until hot. Freezing is not recommended because the cream can separate after thawing. For a lighter option, use half-and-half instead of heavy cream (the soup will be slightly less rich but still creamy).