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Cauliflower Chicken Soup

Cauliflower chicken soup made creamy with an immersion blender for a smooth base and tender cauliflower chunks. Simmered in chicken broth with garlic, smoked paprika, and finished with cheddar and cream for a golden, comforting texture.
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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: 480
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 1.5 lb chicken breast Dice into bite-size pieces.
  • 1 head cauliflower Cut into florets.
  • 1 onion Dice.
  • 4 cloves garlic Minced.
  • 4 cup chicken broth
  • 1 cup heavy cream
  • 3 tbsp unsalted butter
  • 1 cup shredded cheddar
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • salt and pepper To taste.
  • chives For serving.
  • extra cheddar For serving.

Equipment

  • 1 Dutch oven
  • 1 immersion blender

Method
 

Sauté aromatics
  1. Melt the unsalted butter in a large pot over medium heat; then sauté the onion for 4 minutes until softened, with a gentle sizzling sound.
  2. Add the minced garlic and cook for 1 minute, stirring constantly until fragrant (about the time the aroma noticeably intensifies).
Cook chicken and cauliflower
  1. Add the diced chicken breast and cook for 4-5 minutes, stirring occasionally until the outside turns opaque.
  2. Add the chicken broth, cauliflower florets, garlic powder, and smoked paprika; stir to combine and scrape up any browned bits.
  3. Bring to a boil, then reduce to a simmer and cook for 15-18 minutes until the cauliflower is very tender, looking fork-tender and easily crushed.
Blend and finish
  1. Using an immersion blender, blend about half the soup until smoother while leaving some cauliflower chunks for texture (visual cue: mixture turns partially creamy, not fully smooth).
  2. Stir in the heavy cream and return to a gentle simmer, keeping it at a steady low bubble rather than a hard boil (about 1-2 minutes to reheat).
  3. Stir in the shredded cheddar and cook until melted, then season with salt and pepper to taste, until the soup looks glossy and cohesive.
Serve
  1. Ladle into bowls and top with extra cheddar and chives, letting the cheddar melt slightly from the hot soup.

Notes

For the smoothest texture without losing bite, blend only about half and stop once the soup looks creamy but still chunky. Store leftovers in the refrigerator up to 4 days; reheat gently on the stove or microwave. Freezing is not recommended because the cream and cheddar can separate when thawed. If you want a lighter option, swap heavy cream for evaporated milk for a similar creamy body.