Cauliflower Chicken Soup
Comfort food in just 40 minutes. This chicken cauliflower soup is made with nourishing vegetables, lean protein, and a creamy, tasty broth. It’s the perfect comfort food for cool nights.
Servings: 6 people
Calories: 201kcal
Equipment
- 1 Pressure Cooker if you prefer to use
- 1 Blender if you don't have an immersion blender
Ingredients
- 2 tablespoon olive oil
- 1 c onions diced
- 1 c carrots diced
- ½ c celery diced
- 6 c cauliflower florets
- 4 c chicken broth or vegetable broth
- 1 teaspoon garlic powder
- ½ c fresh parsley coarsely chopped, or 1 t dried
- 3-4 sprigs rosemary or ½ t dried rosemary
- ½ teaspoon kosher salt
- ½ teaspoon black pepper ground
- 2 c milk of choice dairy or non-dairy at room temperature (I use coconut milk)
- 1 c cheddar cheese shredded
Instructions
Stovetop Directions
- In a large soup pot over medium heat, saute the onions, carrots, and celery in oil until the onions are soft and translucent, about 8 minutes.
- Add the remaining ingredients except the chicken, milk, and cheese (if using).
- Bring the soup to a boil and simmer for 30 minutes until the cauliflower is tender.
- Stir in the milk and use an immersion blender or stick blender to pulse until the soup is smooth and creamy.
- Mix in the chicken and cheese. Serve.
Slow Cooker Directions
- In a saute pan, heat the olive oil. Saute the onions, carrots, and celery until the onions are translucent, about 8 minutes.
- Add all of the ingredients into the slow cooker, except the chicken, milk, and cheese.
- Set the slow cooker to 6 hours on high or 8 hours on low.
- Once cooked, stir in the milk. Use an immersion blender or regular blender to make the soup smooth.
- Stir in the chicken and cheese. Serve.
Instant Pot Directions
- Set the Instant Pot to saute mode for 15 minutes. Heat the olive oil.
- Saute the onions, carrots, and celery until the onions are translucent, about 8 minutes. Turn off the saute mode. Scrape the bottom to get any food off of the pot.
- Pour in the rest of the ingredients except the milk, chicken and cheese.
- Seal the Instant Pot and pressure cook for 10 minutes on high pressure.
- Manually release the pressure when the timer goes off.
- Stir in the milk. Use an immersion blender or regular blender to make the soup smooth.
- Stir in the chicken and cheese. Serve.
Notes
If you don't have an immersion or stick blender, you can use a regular blender. Just blend in batches so it blends to a creamy consistency.
You can use dried herbs just as easily in this recipe; however, fresh herbs really pop the flavor.
Top the soup with toppings of your choice. I like crumbled crispy bacon, cheddar cheese, and some green onions.
Store this healthy creamy cauliflower soup in an airtight container in the refrigerator for up to 3 days. To reheat it, you can microwave it in intervals stirring between them, or on low on the stove.
It will thicken in the fridge so you may want to add a dash more chicken broth or even water when reheating.
You can freeze the soup in freezer-safe storage containers once it’s cooled. It will last up to 3 months frozen. To enjoy it, let it thaw in the fridge overnight before reheating it.
Nutrition
Calories: 201kcal | Carbohydrates: 14g | Protein: 8g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 22mg | Sodium: 954mg | Potassium: 510mg | Fiber: 4g | Sugar: 7g | Vitamin A: 4231IU | Vitamin C: 58mg | Calcium: 220mg | Iron: 1mg
