Cauliflower Cheese Soup
A creamy and flavorful Cauliflower Cheese Soup made with fresh cauliflower, sharp cheddar, crispy bacon, and a hint of nutmeg. This hearty dish is ready in just 30 minutes, making it perfect for cozy weeknight dinners or casual gatherings.
8 Servings
Ingredients
For the Soup:
- 3 tablespoons butter divided
- 4 slices bacon diced
- 1 small yellow onion diced
- 2 to 3 large carrots sliced into 1/8-inch rounds
- 1 head cauliflower 1–1.5 pounds, cut into florets
- 3 cloves garlic minced
- ½ teaspoon dried thyme
- ½ teaspoon chili powder
- ¼ cup chopped fresh parsley
- Salt and freshly ground black pepper to taste
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- ¼ teaspoon ground nutmeg
Optional Garnishes:
- ¼ cup shredded cheddar cheese
- 1 teaspoon dried chives
Instructions
Cook the Bacon
- In a large soup pot or Dutch oven, melt 1 tablespoon of butter over medium heat. Add the diced bacon and cook until crispy, approximately 2–3 minutes. Remove the bacon using a slotted spoon and set it aside for garnish.
Sauté the Vegetables
- Add the remaining butter to the pot, allowing it to melt into the rendered bacon fat. Stir in the diced onion and carrot slices. Cook for about 2 minutes until softened.
Build the Flavor Base
- Incorporate the cauliflower florets, minced garlic, thyme, chili powder, and parsley into the pot. Season generously with salt and pepper. Cook for 3–4 minutes, stirring occasionally, to allow the vegetables to absorb the flavors.
Add Liquid Ingredients
- Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to a gentle simmer and stir in the heavy cream. Let the soup simmer for 12–15 minutes, stirring occasionally, until the cauliflower and other vegetables are tender.
Blend the Soup
- Using an immersion blender, puree the soup directly in the pot until smooth and creamy. Alternatively, transfer the soup to a countertop blender in batches and carefully blend until smooth. Return the blended soup to the pot.
Melt the Cheese
- Set the pot over medium heat and stir in the shredded cheddar cheese and ground nutmeg. Continue stirring until the cheese has completely melted into the soup. Adjust the seasoning with additional salt and pepper if needed.
Garnish and Serve
- Ladle the soup into individual bowls and garnish with the previously prepared crispy bacon, additional cheddar cheese, and dried chives, if desired. Serve immediately.
Notes
To make this soup gluten-free, ensure that all ingredients, including the chicken broth, bacon, and cheddar cheese, are certified gluten-free. Always check product labels to avoid any hidden gluten.