As the days grow shorter and the evenings take on a crisp chill, there’s nothing quite as inviting as a warm, hearty bowl of soup. This Cheesy Cauliflower Tenderloin Soup is the perfect antidote to the cold, bringing together rich flavors, a creamy texture, and a touch of nostalgia. With the tender chicken, smooth cauliflower base, and melted cheddar, this soup is bound to become a beloved staple in your recipe rotation.

Why You’ll Love This Recipe

This soup isn’t just a simple comfort dish—it’s a complete, satisfying meal in a bowl. The combination of cauliflower and cheese provides a velvety foundation that’s both nourishing and indulgent. Meanwhile, the tender chicken adds protein and heartiness, making it perfect for dinner or an easy lunch. Topped with crispy bacon and fresh green onions, each spoonful has a delightful mix of flavors and textures.

Ingredients You’ll Need

Before you dive into making this soup, make sure you have the following ingredients ready:

2 tablespoons olive oil
1 pound chicken tenderloin, cut into bite-sized pieces
1 onion, diced
3 cloves garlic, minced
1 large head of cauliflower, broken into florets
4 cups chicken broth
1 cup milk
2 cups shredded cheddar cheese
Salt and pepper to taste
1/2 teaspoon smoked paprika
1/2 cup cooked and crumbled bacon
2 green onions, sliced, for garnish

Step-by-Step Instructions

Cook the Chicken: In a large pot, heat the olive oil over medium heat. Add the chicken tenderloin pieces and cook until browned and cooked through. Remove from the pot and set aside.
Sauté the Aromatics: In the same pot, add the diced onion and minced garlic. Sauté until the onion becomes translucent and fragrant.
Simmer the Cauliflower: Add the cauliflower florets and chicken broth to the pot. Bring to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the cauliflower is tender.
Blend for Creaminess: Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, transfer the soup to a blender in batches and blend until smooth, then return it to the pot.
Combine and Season: Stir in the milk, shredded cheddar cheese, and cooked chicken tenderloin. Season the soup with salt, pepper, and smoked paprika. Heat the soup gently until the cheese has melted and everything is warmed through.
Serve and Enjoy: Ladle the soup into bowls and top with crumbled bacon and sliced green onions for an added burst of flavor and color.

Tips for the Best Cheesy Cauliflower Tenderloin Soup

Choose quality cheese: Using high-quality cheddar will enhance the overall flavor of the soup.
Customize your toppings: If bacon and green onions aren’t your favorite, try adding croutons or a sprinkle of fresh parsley.
Make it lighter: Substitute the milk with a dairy-free alternative or use half-and-half for a richer version.

Perfect Pairings

Pair this soup with a slice of crusty bread or a side of mixed greens for a complete meal. For a touch of indulgence, a warm, buttery biscuit makes the perfect accompaniment.

Final Thoughts

Cheesy Cauliflower Tenderloin Soup is the ideal blend of comfort and flavor, perfect for chilly nights when you crave something cozy and satisfying. Whether you’re serving it to family or enjoying a quiet evening alone, this soup brings warmth to every bite. Make it a go-to dish this season and savor the smiles that follow.

Cheesy Cauliflower Tenderloin Soup

Author: Alice

Print Recipe

Description

This creamy and indulgent soup brings together the comforting flavors of cauliflower and chicken tenderloin in a rich, cheese-infused broth. Perfect for cozy nights and sure to become a family favorite.

Ingredients

– 2 tablespoons olive oil
– 1 pound chicken tenderloin, cut into bite-sized pieces
– 1 onion, diced
– 3 cloves garlic, minced
– 1 large head of cauliflower, broken into florets
– 4 cups chicken broth
– 1 cup milk
– 2 cups shredded cheddar cheese
– Salt and pepper to taste
– 1/2 teaspoon smoked paprika
– 1/2 cup cooked and crumbled bacon
– 2 green onions, sliced, for garnish

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the chicken tenderloin pieces and cook until browned and cooked through. Remove them from the pot and set aside.
2. In the same pot, add the diced onion and minced garlic. Sauté until the onion becomes translucent.
3. Add the cauliflower florets and chicken broth to the pot. Bring to a boil, then reduce the heat and simmer until the cauliflower is tender, about 15-20 minutes.
4. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup, in batches, to a blender and blend until smooth, then return to the pot.
5. Stir in the milk, shredded cheddar cheese, and cooked chicken tenderloin. Season with salt, pepper, and smoked paprika.
6. Heat the soup gently until the cheese has melted and the soup is heated through.
7. Serve hot, topped with crumbled bacon and sliced green onions.

0 Shares