Cauliflower Cheese Soup
Cauliflower Cheese Soup is a simple and creamy 30-minute soup packed with bacon, cheese, and veggies, and it's a hit with everyone at the table!
Servings: 8
Equipment
Ingredients
- 3 tablespoons butter divided
- 4 slices bacon diced
- 1 small yellow onion diced
- 2 to 3 large carrots cut into 1/8-inch rounds
- 1 head (about 1 to 1.5 pounds) cauliflower cut up into florets
- 3 cloves garlic minced
- ½ teaspoon dried thyme
- ½ teaspoon chili powder
- ¼ cup chopped fresh parsley
- salt and fresh ground black pepper to taste
- 4 cups low sodium chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- ¼ teaspoon ground nutmeg
- ¼ cup shredded cheddar cheese for garnish, optional
- 1 teaspoon dried chives for garnish, optional
Instructions
- Cook the bacon. Add 1 tablespoon butter and diced bacon to a Dutch oven or large soup pot; cook over medium-high heat for 2 minutes or until bacon is crispy. Remove the bacon from the pot with a slotted spoon and set aside.
- Cook the veggies. Add the remaining butter to the bacon fat in the pot and let it melt. Stir in the onions and carrots and cook for 2 minutes. Stir in the cauliflower florets, garlic, thyme, chili powder, and parsley. Season with salt and pepper and cook for 3 minutes, stirring occasionally.
- Stir in the broth and simmer. Add chicken broth and bring to a boil. Lower the heat to a simmer and stir in the heavy cream; simmer for 12 to 15 minutes or until the veggies are tender, stirring occasionally.
- Blend. Puree the soup with an immersion blender or, working in batches, puree the soup in a blender; blend until creamy and smooth.
- Add the cheese. Pour the blended soup back into the pot; increase the heat to medium, add shredded cheddar cheese and nutmeg, then stir until melted. Taste the soup for seasonings and adjust accordingly.
- Finish and serve. Remove from heat. Garnish with previously prepared bacon, shredded cheddar cheese, if using, and chives, and serve.
Notes
- Broth: I used low-sodium chicken broth in this soup, but you can use whatever broth you like or have on hand, including vegetable broth, bone broth, etc.
- Roasting: For a deeper flavor, roast the cauliflower florets before adding them to the soup.
- Texture: Adjust the thickness of the soup with broth or cream to reach the desired consistency.
- Cheese: Experiment with other cheeses like, Gruyère, Monterey Jack, or smoked gouda.
- Vegetarian or Vegan Soup: If you'd like a vegetarian soup, use vegetable broth instead of chicken broth and omit the bacon. Use plant-based milk, omit bacon, and choose vegan cheese for a vegan option.
- Spice it Up: Add a diced jalapeño or garnish with red pepper flakes to add heat.
- Add More Veggies: Consider sauteeing the onions and carrots with some diced celery and bell peppers.
- Protein: Stir in a couple of handfuls of pre-cooked shredded chicken.
- Flavor Twist: Try adding curry powder or turmeric.
Nutrition
Serving: 1cup | Calories: 293kcal | Carbohydrates: 9g | Protein: 9g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 74mg | Sodium: 276mg | Potassium: 432mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3875IU | Vitamin C: 36.5mg | Calcium: 158mg | Iron: 1mg
