Description

This Rich Creamy Cauliflower Cheddar Soup with Bacon offers a comforting bowl of velvety smooth cauliflower blended perfectly with sharp cheddar cheese and crispy bacon bits. Bursting with flavor from fresh thyme, garlic, and a savory chicken stock base, this soup is an ideal cozy meal for chilly days. The addition of heavy cream enriches the texture, making it luscious yet balanced by the fresh chives on top.

Ingredients

Scale

Base Ingredients

3/4 cup unsalted butter (preferably Kerrygold)
1.5 cups onions, finely diced (1/4-inch pieces)
3 celery stalks, chopped
3 garlic cloves, freshly minced
1.5 tbsp fresh thyme
2 tsp salt
1/2 tsp black pepper
1/2 cup all-purpose flour (King Arthur recommended)

Main Ingredients

64 oz chicken stock
28 oz cauliflower florets, cut into 1-inch pieces
8 oz sharp cheddar cheese (Tillamook preferred)
1/2 cup heavy cream

Toppings

6 slices bacon, cooked crispy and crumbled
2 tbsp chives, chopped

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Instructions

Sauté Vegetables: Melt the unsalted butter in a large pot over medium heat. Add the finely diced onions and chopped celery stalks, cooking until softened and translucent, about 5-7 minutes. Stir in the minced garlic and fresh thyme, cooking for an additional minute until fragrant.
Create the Roux: Sprinkle the all-purpose flour over the sautéed vegetables and stir continuously for 2-3 minutes to cook out the raw flour taste. This mixture will thicken the soup later.
Add Liquids and Cauliflower: Gradually pour in the chicken stock while whisking to avoid lumps. Add the cauliflower florets, salt, and pepper. Bring the mixture to a boil, then reduce heat to a simmer and cook until the cauliflower is tender, about 15-20 minutes.
Blend the Soup: Using an immersion blender, blend the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer the soup in batches to a stand blender and puree until smooth, then return to the pot.
Add Cheese and Cream: Stir in the sharp cheddar cheese until melted and fully incorporated. Follow by adding the heavy cream, stirring well to combine and heat through without boiling.
Prepare Bacon Topping: While the soup simmers, cook the bacon slices in a skillet over medium heat until crispy. Drain on paper towels and crumble into small pieces.
Serve: Ladle the hot soup into bowls, sprinkle crumbled bacon and chopped chives on top. Serve immediately for best flavor and texture.

Notes

Use fresh garlic and thyme for the best depth of flavor.
For a vegetarian version, substitute chicken stock with vegetable stock and omit bacon.
Blend the soup carefully to avoid splattering and possible burns.
Adjust salt and pepper to taste after adding cheese, as cheddar can add saltiness.
Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.