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Loaded Cauliflower Soup

Cozy Up with Creamy Cheddar and Bacon Cauliflower Soup

Looking for a comforting and flavorful soup that’s surprisingly healthy? Our Creamy Cheddar and Bacon Cauliflower Soup is the answer! This isn’t your average cauliflower soup – the combination of crispy bacon, sharp cheddar, and a touch of thyme elevates it to a whole new level of deliciousness. It’s perfect for a chilly evening, a comforting lunch, or even a sophisticated appetizer.

We know cauliflower soup might not immediately jump to the top of your ‘must-make’ list, but trust us on this one. The cauliflower blends into a beautifully creamy base, practically disappearing in flavor while adding incredible texture. The bacon and cheddar provide that irresistible savory punch, making it a crowd-pleaser even for those who are skeptical of cauliflower.

What makes this soup special?

  • Flavorful Base: We start with crispy bacon and its flavorful drippings to build a rich and savory foundation.
  • Creamy Texture: Cauliflower blends into a velvety smooth consistency without needing any heavy cream.
  • Sharp Cheddar & Bacon: The classic pairing of sharp cheddar and bacon adds a delightful salty and smoky flavor.
  • Easy to Make: This soup comes together in about 35 minutes, making it perfect for a weeknight meal.

Serving Suggestions:

  • Garnish with extra crumbled bacon and shredded cheddar cheese.
  • Serve with a crusty bread for dipping.
  • Add a sprinkle of fresh thyme for a pop of color and flavor.
  • A side salad complements this soup beautifully.

Frequently Asked Questions:

  • Can I use a different type of cheese? Yes! While sharp cheddar is our favorite, you can experiment with other cheeses like Gruyere, Monterey Jack, or even a little Parmesan.
  • Can I make this soup ahead of time? Absolutely! The soup can be made up to 3 days in advance and stored in the refrigerator. Reheat gently on the stovetop before serving.
  • Is this soup vegetarian? Not as written, due to the bacon. You can easily make it vegetarian by omitting the bacon and using a tablespoon of olive oil or butter to sauté the onions and celery. Consider adding smoked paprika for a smoky flavor.
  • Can I freeze this soup? Yes, but the texture may change slightly upon thawing. It’s best to freeze it without the cheese and bacon, then add those toppings after reheating.
  • How can I make this soup even healthier? Use turkey bacon instead of pork bacon, and add a handful of spinach or kale during the last few minutes of cooking.

Get ready to enjoy a bowl of pure comfort! This Creamy Cheddar and Bacon Cauliflower Soup is sure to become a new family favorite.

Creamy Cheddar and Bacon Cauliflower Soup

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Appetizer, dinner, lunch
Cuisine American
Servings 6

Ingredients
  

  • 8-10 slices Bacon
  • 1 tablespoon Bacon drippings
  • 1 medium Onion, chopped
  • 1 medium Celery, chopped
  • 2 cloves Garlic, minced
  • 1 head Cauliflower, chopped
  • 4 cups Chicken broth
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper
  • 2 tablespoons Fresh thyme leaves
  • 3/4 cup Whole milk
  • 1/2 cup Shredded sharp cheddar cheese

Instructions
 

  • In a Dutch oven set over medium heat, cook the bacon until crisp, 8 to 10 minutes. Transfer the bacon to a paper towel-lined plate, set aside, and pour off all but 1 tablespoon of bacon drippings from the pan.
  • Add the chopped onion, celery, and garlic to the pan and drippings and cook, stirring frequently, until just beginning to become tender, about 5 minutes.
  • Add the chopped cauliflower, the chicken broth, salt, pepper, and fresh thyme. Bring the broth to a boil; cover and reduce the heat to medium-low and simmer until the cauliflower is completely tender, about 15 minutes.
  • Let the mixture cool slightly then carefully pour it into a blender. Add the whole milk. Attach the blender lid on top, removing the center piece of the lid to let steam escape. Cover that center opening with a towel, holding your hand over the towel, and process the soup mixture on low at first (gradually increasing the speed) until completely smooth, 1 to 2 minutes.
  • Pour the smooth soup back into the Dutch oven on the stovetop and set it over medium heat to let it warm through, about 5 minutes. Taste and adjust seasonings, adding more salt and pepper, if needed
  • Crumble the cooked bacon slices. Serve the soup in bowls topped with crumbled bacon and shredded cheddar cheese.

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