Cauliflower Cheddar Cheese Bacon Soup

overhead shot of prepared cauliflower soup in pot garnished with chives with spoon in pot atop marble countertop

Cauliflower Cheddar Cheese Bacon Soup

Cauliflower Cheddar Cheese Bacon Soup simmers cauliflower florets in chicken broth, then finishes them with heavy cream, butter, mild cheddar, and crumbled bacon. A potato masher thickens it right in the pot, and the whole soup takes about 30 minutes and makes 6 servings.

Prep Time10

Cook Time20

Total Time30

Course: Main Dish

Cuisine: American

Keyword: cauliflower cheese and bacon soup, easy cauliflower cheese soup

Servings: servings

Calories: 342kcal

Author: Sara Nelson

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.

Notes

Bacon Substitution: Turkey bacon or ham are alternatives to bacon in this recipe.

Unsalted Chicken Broth Substitution: Chicken broth with salt can be substituted for the unsalted broth at a 1:1 ratio. If using salted chicken broth, you may want to adjust the added salt in the recipe. Besides chicken broth, vegetable broth or beef broth can also be used.

Paprika Substitution: Chili powder can be subbed in for paprika at a 1:1 ratio. Keep in mind that using chili powder will add some extra heat to this recipe and will slightly alter the flavor.

Heavy Cream Substitution: Half and half can be used at a 1:1 ratio in place of heavy cream.

Shredded Mild Cheddar Cheese Substitution: Shredded sharp cheddar, white cheddar, or Colby make excellent options as well.

To Make Soup Creamier: Stir in more heavy cream or butter.

To Make Soup Thicker: To make your soup thicker, add 1-2 tsp of xanthan gum or glucomannan powder to the broth. Using less broth at the start will also make the soup thicker.

Refrigerator Storage: In an airtight container, store leftover soup that has cooled down in the refrigerator for up to 4 days. To reheat, warm it in a pot on the stovetop, stirring often, until heated through. You can also microwave it in 45-second increments, stirring between each one, until warmed throughout.

Freezer Storage: Store leftover soup that has been cooled down in an airtight container for up to 4 months in the freezer. When you’re ready to eat, thaw overnight in the refrigerator and then reheat on the stovetop until warmed throughout.

Nutrition