Cauliflower Cheddar Cheese Bacon Soup

Name: Cauliflower Cheddar Cheese Bacon Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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; Up to 1-2 tsp xanthan gum or glucomannan powder; 1-2 tablespoon finely chopped fresh chives; ½ teaspoon red pepper flakes

This soup belongs on a cold-night rotation right alongside our Wisconsin Beer Cheese Soup and our Instant Pot Broccoli Cheese Soup.

A bowl of Cauliflower Cheddar Cheese Bacon Soup earns its spot on a cold night — the cauliflower mashes right into the broth as it simmers, thickening everything into a rich, spoonable soup that’s as warming as it gets. Crispy crumbled bacon runs through every bite, the cheddar melts in completely, and the paprika and thyme give the broth just enough depth to make the whole thing taste like it’s been going far longer than it actually has.

The method is refreshingly straightforward: crisp the bacon first in a pan, then build the rest of the soup in one large pot. After a 10-minute simmer with cream, butter, and cheese all stirred in, you mash the cauliflower right in the pot to your preferred texture. Serve each bowl topped with the reserved bacon crumbles, fresh chives, and a pinch of red pepper flakes — a finishing touch that makes every bowl look as good as it tastes.

Every recipe on Real Balanced is tested before it’s published — read about how we develop and test our recipes.

Overhead shot of a two small bowls with the cauliflower cheddar cheese bacon soup garnished with bacon crumbles, chives and red pepper flakes. In the background, there is a spoon. The bowls are sitting atop a marble countertop.

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Table of Contents

💛 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.
Crispy bacon in every bite: Three-quarters of the crumbled bacon gets stirred into the pot; the rest is reserved to top each bowl.
Done in 30 minutes: From crisping the bacon to ladling into bowls, the whole soup comes together in just 30 minutes.
Feeds a crowd: One pot makes 6 servings — plenty for the whole table, with room for seconds.
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 garnish that delivers: 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, test 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.

Overhead shot of a large pan with bacon slices cooked until crispy. The pan sits atop a marble countertop.

Overhead shot of a towel-lined ceramic plate with crumbled bacon. The plate rests atop a marble countertop.

Overhead shot of a large pot with cauliflower florets, chicken broth, spices, heavy cream, butter, and shredded cheddar. Inside the pot, there is a ladle for stirring.

Overhead shot of a large pot with mixed cauliflower florets, chicken broth, spices, heavy cream, butter, shredded cheddar and ¾ of the crumbled bacon. Inside the pot, there is a ladle for stirring.

Overhead shot of a large pot simmering with mixed cauliflower florets, chicken broth, spices, heavy cream, butter, melted shredded cheddar and ¾ of the crumbled bacon. Inside the pot, there is a ladle for stirring.

Overhead shot of a large pot simmering with mashed cauliflower florets, chicken broth, spices, heavy cream, butter, melted shredded cheddar and ¾ of the crumbled bacon. Inside the pot, there is a ladle for stirring.

Overhead shot of a large pot with the cauliflower cheddar cheese bacon soup garnished with remaining bacon crumbles, chives and red pepper flakes. Inside the pot, there is a ladle for serving. The pot sits atop a marble countertop.

Close-up shot of small bowls with the cauliflower cheddar cheese bacon soup garnished with bacon crumbles, chives and red pepper flakes. The bowls are sitting atop a marble countertop.

👉 Easy ingredient swaps

Use sharp cheddar instead of mild for a more pronounced, tangy cheese flavor.
Swap dried thyme for fresh — use about three times the dried amount called for in the recipe.
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 for a spicier broth throughout, not just 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?

You have two built-in options. First, use a potato masher to break down the cauliflower florets right in the pot after simmering — that alone naturally thickens the broth. For an even thicker result, stir in xanthan gum or glucomannan powder in ¼ tsp increments (up to 1-2 tsp total) until you reach the consistency you want. Both the thickener and the mashing step are optional, so you can use one, both, or neither depending on your preference.

Can I make this soup ahead of time?

Yes. Let the soup cool completely, then transfer it to an airtight container and refrigerate. Reheat gently over medium-low heat on the stovetop, stirring as it warms. If it has thickened up in the fridge, add a splash of chicken broth to bring it back to your preferred consistency.

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 is a natural swap if you want a bolder, tangier soup. For the smoothest melt, shred the cheese yourself just before adding it — pre-shredded varieties often contain anti-caking coatings that can prevent them from melting as evenly.

Do I use xanthan gum or glucomannan — or both?

Just one. 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’re after. Both are completely optional — if you’re satisfied with the texture after mashing the cauliflower, feel free to skip the thickener entirely.