Print

Creamy Loaded Cauliflower Soup with Bacon and Cheddar

creamy loaded cauliflower soup - featured image
Print Recipe

A comforting, creamy cauliflower soup blended until silky smooth, loaded with crispy bacon and sharp cheddar cheese. Perfect for cozy nights and easy to make in under 40 minutes.

Ingredients

Scale
  • 1 large head cauliflower (about 2 pounds / 900g), chopped into florets
  • 6 slices thick-cut bacon, cooked until crispy and chopped
  • 1 cup shredded sharp cheddar cheese (about 4 ounces / 115g)
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups chicken or vegetable broth (1 liter), low sodium preferred
  • 1 cup whole milk (240ml), or 2% or dairy-free alternatives like oat milk
  • 2 tablespoons olive oil or butter
  • Salt and pepper to taste
  • Optional: 1/2 teaspoon smoked paprika or onion powder

Instructions

  1. Cook the bacon: Place 6 slices of thick-cut bacon in a cold skillet over medium-low heat. Cook slowly, turning occasionally, until crispy (about 10-12 minutes). Transfer to a paper towel-lined plate to drain. Once cool, chop into bite-sized pieces.
  2. Sauté aromatics: In a large stockpot or Dutch oven, heat 2 tablespoons of olive oil or butter over medium heat. Add the finely chopped onion and sauté until translucent and fragrant, about 5 minutes. Stir in the minced garlic and cook for another 1 minute, being careful not to brown the garlic.
  3. Add cauliflower florets: Toss the chopped cauliflower into the pot and stir to coat with the onion and garlic mixture. Cook for about 5 minutes, stirring occasionally, to slightly soften the cauliflower and release its aroma.
  4. Pour in broth: Add 4 cups (1 liter) of chicken or vegetable broth to the pot. Bring the mixture to a gentle boil, then reduce heat to simmer. Cover and cook until the cauliflower is very tender, about 15-20 minutes.
  5. Blend the soup: Remove the pot from heat. Using an immersion blender, puree the soup until silky smooth. If using a regular blender, carefully transfer soup in batches, blend until smooth, and return to the pot.
  6. Add dairy: Stir in 1 cup (240ml) of milk and 1 cup (4 ounces / 115g) shredded sharp cheddar cheese. Return pot to low heat and stir until cheese melts fully and soup is creamy. Add more milk or broth if soup is too thick.
  7. Season: Taste and season with salt, pepper, and optional smoked paprika or onion powder to your liking.
  8. Serve: Ladle the soup into bowls and sprinkle chopped crispy bacon on top. Optionally add extra shredded cheddar or chopped fresh chives. Enjoy warm.

Notes

Cook bacon slowly over medium-low heat for best flavor and texture. Use an immersion blender to avoid hot liquid spills. Adjust soup consistency with broth or milk as needed. Taste and season gradually because bacon adds saltiness. Soup tastes better the next day. Store in airtight containers in fridge up to 4 days or freeze up to 3 months.

Nutrition

Keywords: cauliflower soup, creamy soup, bacon soup, cheddar cheese, comfort food, easy soup recipe, cozy dinner

Find it online: https://elvafood.com/creamy-loaded-cauliflower-soup-with-bacon-and-cheddar-recipe-easy-and-perfect-for-cozy-nights/