Description
A rich, velvety, and comforting soup made with cauliflower, bacon, and cheddar cheese that comes together in just 20 minutes. It’s a budget-friendly, crowd-pleasing weeknight dinner that tastes like indulgence but is packed with veggies.
Ingredients
Scale
- 6–8 slices thick-cut bacon (150g), chopped into 1-inch pieces
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 large head cauliflower (about 2.5 lbs / 1.1 kg), florets cut into even pieces
- 4 cups low-sodium chicken broth
- 1/2 cup heavy cream
- 1 cup sharp cheddar cheese, shredded
- 3–4 green onions, sliced (for garnish)
- Salt and black pepper, to taste
- Optional: 1 teaspoon dry ranch seasoning
- Optional: 1-2 jalapeños, diced
Instructions
- Chop bacon into 1-inch pieces and add to a cold large Dutch oven or heavy-bottomed pot. Turn heat to medium and cook for 5-7 minutes until crispy and golden. Remove bacon with a slotted spoon, reserving the fat in the pot.
- Add butter to the hot bacon fat. Once melted, add diced onion and cook for 2-3 minutes until soft and translucent. Add minced garlic and cook for 1 more minute, being careful not to let it brown.
- Add cauliflower florets to the pot and stir to coat in the fat. Pour in chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes until cauliflower is tender.
- Remove pot from heat and let cool for 2 minutes. Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, blend in batches using a standard blender.
- Return pot to low heat. Stir in heavy cream and shredded cheddar cheese. Whisk constantly until cheese is melted and soup is smooth. Do not let it boil.
- Taste and season with salt and pepper as needed. Ladle into bowls and top with reserved crispy bacon, sliced green onions, and optional sour cream or jalapeños.
Notes
Do not boil the soup after adding cheese to prevent separation. If the soup is too thick, add more broth. If too thin, simmer uncovered to reduce. This soup does not freeze well due to the dairy; store in the fridge for up to 4 days. Reheat gently with a splash of milk or broth.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4
- Sodium: 600
- Fat: 24
- Saturated Fat: 12
- Carbohydrates: 12
- Fiber: 3
- Protein: 14
Keywords: cauliflower soup, loaded cauliflower soup, weeknight dinner, 20 minute meals, creamy soup, bacon soup, keto friendly, comfort food, easy dinner