Cheesy Cauliflower Soup
A creamy cheesy cauliflower soup made with fresh cauliflower, cream, sharp cheddar cheese, and bacon. A velvety smooth cream of cauliflower soup will become a winter staple in your home!
Servings: 6
Equipment
Ingredients
- 4 Tablespoons Butter (divided)
- 1 Onion (diced)
- 3 Garlic Cloves (minced or 1/2 teaspoon Garlic Powder)
- 1 large head Cauliflower, chopped (about 2 to 2 1/2 lbs)
- 4 cups Chicken Broth
- 3 Tablespoons Flour (or cornstarch)
- 2 cups Half-n-Half
- 1 cup Whole Milk
- 1 1/2 teaspoons Stone Ground Mustard (or dijon)
- 1-2 teaspoons Salt
- 1 teaspoon Pepper
- 3 cups Sharp Cheddar Cheese (or 2 cups cheddar, 1 cup Pepper Jack Cheese)
Garnish:
- 6 Slices Bacon (cooked until crispy and crumbled)
- Sharp Cheddar Cheese
Instructions
- In a large pot over medium-high heat, add 2 Tablespoons of butter and let melt. Add onion and saute for 5-7 minutes. Add garlic and chopped cauliflower. Saute for 2-3 minutes.
- Add chicken broth and cover with lid. Simmer for 15-20 minutes, or until the cauliflower is tender.
- Meanwhile, make a roux in another pot. Heat remaining 2 Tablespoons of butter and flour over medium-low heat. Once it makes a paste, add half-n-half and whole milk. Stir in mustard, salt, and pepper. Let thicken for 8-10 minutes.
- Once cauliflower is tender, carefully transfer to a blender or use an immersion blender to puree. I use a measuring cup to transfer one cup at a time. Make sure to vent the blender and not fill it too much since it does expand.
- Stir cauliflower puree into cream mixture. Add cheese and stir together. Season to taste. Serve with crispy bacon and extra cheddar cheese.