Southwestern Creamy Cauliflower Soup Recipe
This Southwestern Creamy Cauliflower Soup offers comfort food goodness with a zippy Tex-Mex twist and lots of cheese because that’s how I roll. So much big, bold flavor!
Creamy soups are delicious, but many of them are pretty mild in flavor—they have that creamy dairy element, maybe some herbs, a little bit of garlic, but there’s nothing in there that goes KA-POW! and lights up your taste buds. This Southwestern cream cauliflower soup is a completely different story.
I recently had a cauliflower soup that had a little Tex-Mex flair and I couldn’t stop thinking about it and so, I made one of my own.
It’s like a cream of cauliflower soup combined with the seasonings of a tortilla soup or Taco Soup, plus bacon because of course bacon. It has a blend of Southwestern spices for that zesty flavor, cannellini beans to up the creaminess, jalapeños for a kick, diced tomatoes, and cheddar cheese. Every spoonful makes me want to do a little shoulder dance in my chair. You know the one—the eyes-closed, side-to-side bop when you eat something that’s just SO GOOD.
Ingredients for Southwestern Creamy Cauliflower Soup
Here’s a quick rundown of what you’ll need for this recipe. For the full measurements, scroll down to the recipe card.
- Cauliflower – You can save a little on prep time and buy a bag of florets instead of cutting your own.
- Olive Oil – Or another oil you like to cook with.
- Center Cut Bacon – This infuses the whole soup with flavor and adds some meatiness.
- Yellow Onion – Or a white onion.
- Jalapeño – Leave the ribs in for a little more heat or scrape them out if you want your soup milder.
- Garlic – Three cloves deliver lots of garlicky flavor!
- Seasonings – Ground cumin, chili powder, smoked paprika, kosher salt, ground black pepper, and ground cayenne pepper (for an extra kick).
- Cannellini Beans – These make the soup rich and creamy without having to use heavy cream.
- Low Sodium Chicken Stock – Or vegetable stock, if you prefer.
- Half-and-Half or Low-Fat Milk – Use half-and-half for a richer soup
- Cheddar Cheese – I like a sharp cheddar cheese, which is more flavorful than mild.
- Diced Tomatoes – I love the acidity and subtle sweetness that tomatoes add to the equation.
How to Make Southwestern Creamy Cauliflower Soup
Scroll to the recipe card at the bottom of the page for full printable instructions.
- Roast the cauliflower. Toss it with oil on a baking sheet and roast it at 425ºF for 20 to 30 minutes, turning halfway through the cooking time.
- Cook the bacon. Heat a Dutch oven over medium-high heat and cook the bacon until it’s crispy. Transfer it to a paper towel-lined plate and reserve 2 tablespoons of bacon fat in the pan.
- Cook the vegetables. Add the onions and cook until they’re softened, then stir in the jalapeño and garlic and cook for a minute. Transfer the roasted cauliflower to the pot.
- Add the spices. Stir in the cumin, chili powder, paprika, salt, black pepper and cayenne.
- Simmer. Stir in the beans and stock, then increase the heat until the liquid comes to a boil. Reduce the heat to low and simmer for 15 to 20 minutes.
- Puree. Add the half-and-half and tomatoes, then use an immersion blender to puree the soup.
- Finish. Stir in the cheese until it melts, then simmer for 3 to 5 minutes more. Divide into bowls and serve with the reserved bacon, green onions, and cheddar cheese.
Tips for Making Southwestern Creamy Cauliflower Soup
These simple pointers will help you make the best soup ever!
- Cut the onions to an even size. This ensures that they all finish cooking at the same time—because no one likes crunchy onions in their soup.
- Use a countertop blender if you have to (or for smoother soup). If you don’t have an immersion blender or want your soup extra smooth, let it cool a bit then transfer it to a countertop blender and puree it in batches. Just be sure to vent the lid!
- Toast the spices a bit. After you add the spices to the pot, let them cook for a minute to bring out their flavors. This little step can make a big difference.
- Add more toppings. Toppings are not optional! I love the bacon, cheese, and green onions, but consider adding things like sour cream, crushed tortilla chips, or fresh cilantro to take your soup to the next level.
- Make it vegetarian. Skip the bacon and use vegetable stock to make this soup vegetarian-friendly. You can add smoked paprika to replicate a bit of that smoky flavor, and you’ll also need to add some oil to cook the vegetables.
How to Store and Reheat Leftovers
Transfer leftover creamy cauliflower soup to an airtight container and store it in the refrigerator for up to 4 days. For longer storage, place the soup in a freezer-safe container or bag, leaving a little room for expansion. Freeze for up to 3 months and thaw before reheating.
Reheat the soup on the stovetop over medium heat, stirring frequently, until warmed through. If the soup has thickened during storage, add a splash of stock or milk to loosen it up. For individual portions, you can also reheat the soup in the microwave.
What to Serve With Southwestern Creamy Cauliflower Soup
- Buttermilk Cornbread
- Avocado Corn Salad
- No Knead Sourdough Bread
- Shredded Mexican Chicken
- Dorito Taco Salad
- Skinny Margarita
More Creamy Soup Recipes
- Creamy Sausage Potato Soup
- Corn Chowder
- Baked Tomato Bisque
- Creamy Chicken and Wild Rice Soup
- New England Clam Chowder
- Easy Loaded Potato Soup Recipe
For more easy soup recipes, follow us on Instagram and Facebook!
Get the Recipe: Southwestern Creamy Cauliflower Soup
Ingredients
- 1 large head of cauliflower – cut into florets, or 2 small heads (Should measure 4 cups)
- 2 tablespoons olive oil
- 4 slices center cut bacon
- 1 large yellow onion, diced
- 1 jalapeno, seeded and finely diced
- 3 garlic cloves, minced
- 1 tablespoon ground cumin
- ½ tablespoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground cayenne pepper, optional
- 15.5 ounce can cannellini beans, rinsed and drained
- 3 cups low sodium chicken stock or vegetable stock
- 1 cup half and half or low-fat milk
- 1 cup shredded cheddar cheese, divided
- 15.5 ounce can diced tomatoes
Instructions
- Preheat oven to 425˚F.
- Line a baking sheet with parchment paper or aluminum foil and set aside.
- Arrange the cauliflower in a single layer on the baking sheet and drizzle with the olive oil.
- Toss to coat.
- Transfer the sheet pan to the oven and roast for approximately 20-30 minutes, turning the cauliflower over with a spatula halfway through the cooking time. Remove from the oven and set aside.
- Heat a large dutch oven over medium-high heat and add the bacon to the pan. Cook the bacon until cooked through and crispy. Approximately 7 minutes. Remove the bacon from the pan and transfer to a paper towel lined plate. Pour off all but 2 tablespoons of bacon fat from the pan and return to the stovetop.
- Add the onions to the pot and cook for 2-3 minutes until softened. Stir in the jalapeño and garlic, continue cooking for 1 minute until garlic Is fragrant.
- Transfer the cauliflower to the pot. Add the cumin, chili powder, paprika, salt, black pepper and cayenne stirring to combine.
- Add the beans and the chicken stock, stirring to mix it all together. Increase to high heat and bring to a boil. Immediately reduce the heat to low and simmer for 15-20 minutes, uncovered, until the cauliflower is very tender.
- Stir in the half and half and diced tomatoes.
- Using an immersion blender, puree the soup until smooth and creamy or until the desired consistency. (You can also do this in a blender working in batches.)
- Stir in the cheese until melted and smooth, season to taste.
- Simmer the soup for 3-5 minutes over low heat until the soup is hot.
- Ladle the soup into serving bowls and sprinkle with the reserved bacon, chopped green onions and remaining cheddar cheese.