Cauliflower Soup
A creamy and rich cauliflower soup with a savory twist from bacon and cheddar cheese, perfect for any season.
Ingredients
Main Ingredients
- 3 strips bacon Cooked and chopped
- ½ cup diced yellow onion
- 3 cloves minced garlic
- 4 cups vegetable broth Low sodium recommended
- 2 pounds cauliflower florets
- 1 teaspoon salt
- ¼ teaspoon white pepper
- 1 cup grated sharp white cheddar cheese For topping
- 1 tablespoon chopped chives For garnish
Instructions
Preparation
- Heat a Dutch oven or large pot over medium heat. Add the bacon and cook until crispy to your preference. Remove the bacon from the pot and chop it into pieces.
- Drain the excess grease, but leave about 1 tablespoon in the pot.
- Add the diced yellow onion to the bacon grease in the pot. Cook over medium heat until the onions are soft, stirring occasionally.
- Mix in the minced garlic and cook for another 30 seconds.
- Pour in the vegetable broth, then add the cauliflower florets, salt, and white pepper. Bring the mixture to a boil, then reduce heat and let it simmer for about 15-20 minutes, until the cauliflower is soft.
- Carefully blend the soup until it’s smooth and creamy using an immersion blender, or transfer it to a regular blender or food processor.
Serving
- Serve the warm soup topped with the cooked chopped bacon, grated cheddar cheese, and chopped chives.
Notes
For a lighter version, skip the bacon or use turkey bacon. For a chunkier soup, blend only a portion of it. Customize with different vegetables or spices for extra flavor.