This soup belongs on a cold-night rotation right alongside our Wisconsin Beer Cheese Soup and our Instant Pot Broccoli Cheese Soup.
Cauliflower Cheddar Cheese Bacon Soup simmers cauliflower florets in unsalted chicken broth with paprika, thyme, garlic powder, and onion powder, then finishes them with heavy cream, butter, 1½ cups of shredded mild cheddar, and most of the crumbled bacon. After a 10-minute simmer, a potato masher breaks the cauliflower into smaller pieces right in the pot, and that is what thickens the soup into a rich, spoonable bowl.
Crisp the bacon in a pan first, then build the rest of the soup in one large pot. The recipe takes about 30 minutes and makes 6 servings, and each bowl gets topped with the reserved bacon crumbles, fresh chives, and a pinch of red pepper flakes.
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💛 Why you’ll love this recipe
- Rich, velvety broth: Heavy cream, butter, and 1½ cups of shredded mild cheddar melt together into a deeply creamy base.
- Bacon in every bite: Three-quarters of the crumbled bacon simmers in the pot, and the rest stays crisp on top of each bowl.
- Done in about 30 minutes: From crisping the bacon to ladling into bowls, the whole soup takes about 30 minutes.
- Six servings from one pot: Leftovers keep in the refrigerator for up to 4 days or in the freezer for up to 4 months.
- Adjustable texture: Mash the cauliflower to your liking right in the pot, and stir in the optional xanthan gum or glucomannan powder if you want it even thicker.
- A bright finish: Fresh chives and red pepper flakes on top give each bowl color, brightness, and a pop of heat.
➡️ Ingredients
⏲ How to make this recipe
In a large pan over medium heat, cook bacon until crispy.
Using tongs, transfer bacon from pan to paper towel-lined plate.
To a large pot over medium-high heat, add cauliflower florets, chicken broth, and spices. Cover with a lid and cook for 5-7 minutes.
While simmering, crumble bacon. Set aside.
To pot, add in heavy cream and butter and stir to incorporate all ingredients. Add shredded cheddar and stir again.
Then, add ¾ of crumbled bacon, reduce stovetop heat to medium, cover pot with a lid, and allow soup to simmer for 10 minutes, stirring occasionally.
Watch carefully to ensure soup doesn’t overflow.
After cooking, taste and adjust salt and pepper to your liking. Then, using a potato masher, mash cauliflower florets into smaller pieces.
If you’d like the soup to be thicker, optionally in ¼ tsp increments, add xanthan gum or glucomannan powder.
Serve soup in bowls before garnishing with remaining bacon crumbles, chives, and red pepper flakes.
👉 Easy ingredient swaps
- Use sharp cheddar instead of mild for a more pronounced, tangy cheese flavor.
- Swap dried thyme for fresh by using three times as much: ¾ teaspoon of fresh thyme leaves in place of the ¼ teaspoon of dried thyme.
- If you only have salted butter, reduce the added salt and adjust to taste at the end.
- Vegetable broth can stand in for the unsalted chicken broth if needed.
✨ Variations
- Skip the potato masher entirely if you prefer a chunkier, more rustic soup with the cauliflower florets left more intact.
- For an extra-thick chowder texture, stir in xanthan gum or glucomannan powder in ¼ tsp increments after mashing, up to 1-2 tsp total, until you reach your preferred consistency.
- Add extra red pepper flakes directly into the pot while the soup simmers so the heat runs through the whole soup instead of sitting on top.
〰️ How to serve
- Ladle into bowls and top with the reserved bacon crumbles, fresh chives, and red pepper flakes for the full garnish as written.
- Serve alongside a loaf of Cheesy Garlic Pull Apart Bread for dipping into the creamy broth.
- Pair it with a simple green salad to round out the meal.
- This soup makes a great starter before a hearty main like Oven-Baked Brisket.
💬 FAQs
How do I make the soup thicker?
Mash the cauliflower. After the 10-minute simmer, use a potato masher to break down the florets right in the pot, and the soup thickens as you mash. For an even thicker soup, stir in xanthan gum or glucomannan powder in ¼ tsp increments, up to 1-2 tsp total, until it reaches the consistency you want. Starting with less broth also makes a thicker soup.
Can I make this soup ahead of time?
Yes. Let the soup cool completely, then refrigerate it in an airtight container for up to 4 days. Reheat it over medium-low heat on the stovetop, stirring as it warms. If it has thickened in the refrigerator, stir in a splash of chicken broth to loosen it.
What cheese works best, and does it matter if it’s pre-shredded?
The recipe calls for shredded mild cheddar, which melts smoothly and gives a mellow, creamy flavor. Sharp cheddar makes a bolder, tangier soup, and white cheddar or Colby also work. For the smoothest melt, shred the cheese yourself right before adding it, because pre-shredded cheese often has an anti-caking coating that keeps it from melting as evenly.
Do I use xanthan gum, glucomannan, or both?
Use one or the other. The recipe lists them as alternatives, so choose either xanthan gum or glucomannan powder and add it in ¼ tsp increments until the soup reaches the thickness you want. The thickener is optional, so if you like the texture after mashing the cauliflower, leave it out.
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Cauliflower Cheddar Cheese Bacon Soup
Ingredients
- 6 bacon slices
- 3 small cauliflower heads, ~35 oz, cut into florets
- 2 cups 480mL unsalted chicken broth
- ¼ teaspoon dried thyme or ground thyme
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- ⅛ teaspoon onion powder
- 1 cup 240mL heavy cream
- 1 tablespoon 0.5 oz unsalted butter
- 1 ½ cup 168g shredded mild cheddar cheese
Optional Thickener:
- Up to 1-2 tsp xanthan gum or glucomannan powder
Garnishes:
- 1-2 tablespoon finely chopped fresh chives
- ½ teaspoon red pepper flakes
Instructions
- In a large pan over medium heat, cook bacon until crispy. Using tongs, transfer bacon from pan to paper towel-lined plate.
- To a large pot over medium-high heat, add cauliflower florets, chicken broth, and spices. Cover with a lid and cook for 5-7 minutes.
- While simmering, crumble bacon. Set aside.
- To pot, add in heavy cream and butter and stir to incorporate all ingredients. Add shredded cheddar and stir again. Then, add ¾ of crumbled bacon, reduce stovetop heat to medium, cover pot with a lid, and allow soup to simmer for 10 minutes, stirring occasionally. Watch carefully to ensure soup doesn’t overflow.
- After cooking, taste and adjust salt and pepper to your liking. Then, using a potato masher, mash cauliflower florets into smaller pieces. If you’d like the soup to be thicker, optionally in ¼ tsp increments, add xanthan gum or glucomannan powder.
- Serve soup in bowls before garnishing with remaining bacon crumbles, chives, and red pepper flakes.
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