Creamy Parmesan Cauliflower Soup, an easy recipe great in the summer or anytime of year. Add your fave toppings like corn, bacon, and green onion.
I love this Creamy Parmesan Cauliflower Soup year-round! I think it’s light enough for warmer months, yet fulfilling enough for colder months too. This recipe makes a lot of soup, but you could easily cut the recipe in half. I like the bigger batch so I can freeze it in small containers and have quick and easy meals for a couple of months. I used Parmesan cheese but you could use your favorite variety of cheese. Top with your favorite toppings such as more cheese, bacon, green onion, croutons, and/or crackers just to name a few!
I love making soups year round, making big batches, and freezing it in small containers for quick lunches. Just defrost in the microwave or overnight in the fridge and you have a meal in no time! If you like soup, I posted a few other recipes over the last few months including Shrimp Broccoli & Cheese Soup and Shrimp & Veggie Egg Drop Soup that you might like.
An immersion blender definitely comes in handy when making soup including this cauliflower soup! If you do not have an immersion blender you can process the soup in small batches in a blender or food processor BUT make sure you leave the top partly off to allow the steam to escape otherwise you are going to end up with a BIG mess! Hope you enjoy this Creamy Parmesan Cauliflower Soup!
Hope you enjoy!
Creamy Parmesan Cauliflower Soup
Ingredients
- 8 cups chicken broth
- 48 ounces evaporated milk (fat free is fine) (4 – 12 ounce cans)
- 2 heads cauliflower chopped
- 3 cups shredded Parmesan cheese
- 1 teaspoon garlic powder
- Salt & Pepper to taste
- Toppings (optional): cheese, bacon, green onion, croutons, and/or crackers
Instructions
- Place chicken broth, evaporated milk, and cauliflower in a large pot over medium-high heat; cover pot. Bring to a boil, remove lid, then reduce heat to simmer.
- Cook about 15-20 minutes or until cauliflower is soft and tender. Use an immersion blender to process soup (or process in batches in blender or food processor being careful to leave top partly off to let steam escape).
- Stir in cheese, garlic powder, and salt and pepper to taste.
- Makes about 20 cups of soup (about 10 large servings, or 10 small servings)
Notes
Nutrition:
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)
About Lisa Huff
Lisa Huff is a Cookbook Author, Freelance Recipe Developer, Food Photographer, Blogger/Writer, and award-winning home chef. She loves creating unique recipes from healthy to decadent including cocktails, appetizers, main dishes, dessert recipes and more and has appeared on various shows, publications, and websites.
With fall upon us, I will be looking for some of your soups to try! Keep them coming.
I have a head of cauliflower in the fridge! I think this may be our dinner tonight! Thanks!
I added diced tomatoes and Parmesan cheese as a garnish for this soup and it great! Thanks for the recipe.
Brenda, tomatoes are a great idea! Glad you enjoyed the soup! :)
Just went to get ingredients to make it tonight — sounds YUMMY!! Thanks for the inspiration!
I love cauliflower soup. Your addition of the Parmesan sounds really good. I’ll have to try this sometime soon. Thanks for the recipe!