If you are craving a comforting, velvety bowl of soup that is both hearty and full of flavor, then you are going to absolutely love this Rich Creamy Cauliflower Cheddar Soup with Bacon Recipe. Imagine tender cauliflower florets simmered gently with aromatic onions and celery, enveloped in a luscious cheddar cheese sauce, and finished off with crispy bacon bites that add a smoky crunch. This soup is the perfect blend of creamy decadence and fresh, vibrant flavors — ideal for cozy nights or to impress friends and family with a bowl of warmth and indulgence.
Ingredients You’ll Need
These ingredients might seem simple, but they are truly the backbone of this Rich Creamy Cauliflower Cheddar Soup with Bacon Recipe. Each one plays a crucial role in developing the rich depth of flavor, creamy texture, and inviting aroma that you will fall in love with from the very first spoonful.
- Butter (3/4 cup): Using a high-quality butter like Kerrygold adds a silky richness that elevates the soup’s base.
- Onions (1.5 cups, finely diced): They provide a sweet and savory foundation that complements the cauliflower perfectly.
- Celery stalks (3): Adds subtle freshness and a mild crunch to balance the creaminess.
- Garlic cloves (3, freshly minced): A must for aromatic intensity and a flavor boost that wakes up the soup.
- Fresh thyme (1.5 tbsp): Infuses the soup with subtle herbal notes that bring the ingredients together.
- Salt (2 tsp) and Pepper (1/2 tsp): Essential for seasoning and bringing all flavors into harmony.
- Flour (1/2 cup): This thickening agent creates the silky smooth body that makes the soup so creamy.
- Chicken stock (64 oz): Using a flavorful stock lays the perfect savory base for the soup.
- Cauliflower (28 oz, cut into 1-inch florets): The star ingredient that lends a mild, nutty flavor and velvety texture.
- Cheddar cheese (8 oz, sharp): Tillamook sharp cheddar works beautifully for a bold cheesy kick.
- Heavy cream (1/2 cup): Adds luscious creaminess to round out the flavors and consistency.
- Bacon (6 slices, cooked and crumbled): Crispy bacon sprinkles throughout provide smoky bursts to every spoonful.
- Chives (2 tbsp): A fresh, mild onion garnish that adds a pop of color and flavor.
How to Make Rich Creamy Cauliflower Cheddar Soup with Bacon Recipe
Step 1: Sauté the Aromatics
Start off by melting the butter in a large pot over medium heat until it’s beautifully melted and shimmering. Add the finely diced onions, celery, and garlic, cooking them gently until they become gorgeously soft and fragrant. This step builds a flavorful aroma foundation for the entire soup, so take your time and let those ingredients soften just right without browning.
Step 2: Add Seasoning and Flour
Sprinkle in the fresh thyme, salt, and pepper, stirring to mix the herbs evenly throughout the softened vegetables. Then, gradually stir in the flour, allowing it to cook for a couple of minutes before adding any liquid. This crucial step thickens the soup later, so be sure to stir continuously to avoid any lumps forming in your base.
Step 3: Pour in Chicken Stock and Cauliflower
Slowly pour in the chicken stock while whisking gently to blend everything smoothly. Toss in the cauliflower florets and bring the mixture to a lively simmer. Let it cook until the cauliflower is tender and easy to pierce with a fork. This gentle simmer lets the cauliflower soak up all the wonderful flavors from the stock and aromatics.
Step 4: Blend to a Silky Smooth Texture
Using an immersion blender, or carefully transferring the soup to a blender in batches, puree the soup until irresistibly smooth and creamy. This process transforms the cooked cauliflower and veggies into a velvety base that is downright spoon-worthy.
Step 5: Stir in Cheddar and Cream
Return the blended soup to the pot if needed, then stir in the sharp cheddar cheese and heavy cream. The cheese melts into the hot soup, creating that rich and creamy texture that is just heavenly. Keep stirring gently until everything is fully incorporated and the soup is warm and inviting.
Step 6: Add Crispy Bacon and Chives
Finally, fold in the crispy crumbled bacon, saving a few pieces for garnish if you like. Sprinkle in the chopped chives to add a fresh burst of flavor and color. This finishing touch takes the Rich Creamy Cauliflower Cheddar Soup with Bacon Recipe to the next level of deliciousness.
How to Serve Rich Creamy Cauliflower Cheddar Soup with Bacon Recipe
Garnishes
Sprinkle extra crispy bacon bits and chopped fresh chives on top just before serving. A small drizzle of heavy cream or even a few shreds of cheddar cheese can also add beautiful richness and visual appeal for guests.
Side Dishes
This soup pairs perfectly with crusty artisan bread or a warm baguette to soak up every last drop. For a heartier meal, a simple green salad with a light vinaigrette can balance the rich flavors beautifully.
Creative Ways to Present
Serve the soup in rustic bowls with a side of bacon-wrapped asparagus or cheddar biscuits for a delightful twist. You can also drizzle a smoky chipotle oil on top for a subtle kick that complements the bacon’s smokiness perfectly.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Rich Creamy Cauliflower Cheddar Soup with Bacon Recipe in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, so leftovers can be even more delicious!
Freezing
This soup freezes beautifully if you want to save some for another day. Portion it into freezer-safe containers and freeze for up to 2 months. When ready, thaw overnight in the fridge before reheating gently.
Reheating
Reheat the soup slowly over low heat on the stovetop, stirring frequently to restore its creamy texture without scorching. You may need to add a splash of chicken stock or cream to loosen the consistency if it thickens too much.
FAQs
Can I make this soup vegetarian?
Absolutely! Simply substitute vegetable stock for chicken stock and omit the bacon or use a vegetarian bacon alternative. The soup will still be rich, creamy, and packed with flavor.
What type of cheddar works best in this soup?
Sharp cheddar, like Tillamook, is ideal because its bold flavor cuts through the creaminess and complements the cauliflower wonderfully. However, you can adjust to milder or extra sharp varieties based on your preference.
Is this soup gluten-free?
The original recipe uses all-purpose flour to thicken the soup, so it is not gluten-free as written. You can substitute a gluten-free flour blend or cornstarch with appropriate adjustments to keep it safe and delicious.
Can I use frozen cauliflower instead of fresh?
Yes! Frozen cauliflower works well and can be swapped in directly. It might cook a little faster, so keep an eye on texture to make sure it doesn’t become too mushy.
How can I make the soup creamier without heavy cream?
If you want a lighter option, try using half-and-half or even full-fat coconut milk for a dairy-free twist. Each will add creaminess with a slightly different flavor profile.
Final Thoughts
This Rich Creamy Cauliflower Cheddar Soup with Bacon Recipe is one of those dishes that feels like a warm hug in a bowl. Whether you’re spooning it up on a chilly evening or serving it to friends at a casual get-together, it’s guaranteed to impress with its velvety texture, bold flavors, and irresistible bacon crunch. Dive in and savor every comforting bite — you’re going to want to make this one again and again!
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Rich Creamy Cauliflower Cheddar Soup with Bacon Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A rich and creamy cauliflower cheddar soup enhanced with crispy bacon bites, fresh herbs, and a smooth blend of sharp cheddar and heavy cream. Perfectly comforting and packed with flavor, this soup is great for a cozy meal.
Ingredients
Soup Base
- 3/4 cup unsalted butter (Kerrygold recommended)
- 1.5 cups onions, finely diced (1/4-inch pieces)
- 3 celery stalks, diced
- 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)
Soup Ingredients
- 64 oz chicken stock
- 28 oz cauliflower, cut into 1-inch florets
- 8 oz sharp cheddar cheese (Tillamook preferred)
- 1/2 cup heavy cream
Garnish
- 6 slices bacon, cooked until crispy and crumbled
- 2 tbsp chives, chopped
Instructions
- Prepare the Vegetables: Finely dice the onions and celery, mince the garlic, and cut cauliflower into 1-inch florets. Set aside.
- Sauté the Aromatics: In a large pot over medium heat, melt the butter. Add diced onions, celery, garlic, and fresh thyme. Cook until vegetables soften and become translucent, about 5-7 minutes, stirring occasionally.
- Create a Roux: Sprinkle the flour over the sautéed vegetables, stirring constantly to combine and cook the flour, about 2-3 minutes to remove the raw taste but avoid browning.
- Add Stock and Cauliflower: Gradually whisk in the chicken stock to avoid lumps. Add the cauliflower florets, and bring the mixture to a boil. Once boiling, reduce heat to a simmer and cook until the cauliflower is very tender, about 15 minutes.
- Blend the Soup: Use an immersion blender directly in the pot to blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and puree.
- Add Cheese and Cream: Lower the heat to low and stir in the shredded sharp cheddar cheese until melted and fully incorporated. Then stir in the heavy cream for added richness.
- Season and Adjust: Taste the soup and adjust salt and pepper as needed.
- Prepare Bacon Garnish: Cook the bacon slices until crispy, drain on paper towels, then crumble.
- Serve: Ladle the soup into bowls, garnish with crumbled bacon and chopped chives on top, and serve warm.
Notes
- For a vegetarian version, substitute chicken stock with vegetable broth and omit bacon.
- Use sharp cheddar for a bold, tangy flavor; mild cheddar can be substituted for a creamier taste.
- Blending can be done using an immersion blender or standard blender; ensure soup cools slightly before blending to avoid splatter.
- Leftover soup can be refrigerated for up to 3 days, reheat gently on stovetop to avoid curdling the cream.
