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

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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.