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Creamy Cauliflower Cheese Soup with Bacon

A warm and creamy soup with cauliflower, cheddar cheese, heavy cream, and crispy bacon, perfect for cozy nights and family gatherings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 900
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 head cauliflower, chopped Look for firm, heavy heads with tight, compact florets.
  • 4 slices bacon, chopped Can substitute with turkey bacon or pancetta.
  • 1 medium onion, diced Sauté in bacon drippings for flavor.
  • 2 cloves garlic, minced Fresh garlic is recommended, but garlic powder can be used as a substitute.
  • 4 cups chicken or vegetable broth Use vegetable broth for a vegetarian option.
  • 1 cup heavy cream Coconut cream can be used as a dairy-free alternative.
  • 2 cups shredded cheddar cheese Other cheese options include Gruyère or mozzarella.
  • to taste salt and pepper Adjust seasoning after blending to taste.
  • Chives for garnish Green onions or parsley can also be used.

Method
 

Cooking Instructions
  1. In a large pot, cook the chopped bacon over medium heat until crispy. Use a slotted spoon to remove the bacon and set aside, leaving the drippings in the pot.
  2. Add the diced onion to the pot with the bacon drippings and sauté until soft and translucent, about 4-5 minutes. Add the minced garlic and cook for another minute until fragrant.
  3. Add the chopped cauliflower and pour in the chicken or vegetable broth. Bring to a boil, then reduce to a simmer and cook for about 15 minutes or until the cauliflower is tender.
  4. Once the cauliflower is tender, use an immersion blender to purée the soup until smooth. If using a regular blender, transfer in batches and be cautious of steam.
  5. Stir in the heavy cream and shredded cheddar cheese until melted and creamy.
  6. Taste the soup and adjust the seasoning with salt and pepper to your preference.
  7. Ladle the soup into bowls and garnish with crumbled bacon and fresh chives before serving.

Notes

Store in an airtight container for up to 4 days or freeze for up to 3 months. Reheat on the stovetop over low heat, stirring occasionally, or by microwave in 1-minute intervals.