Cauliflower Cheese Soup

Cauliflower Cheese Soup

Recipe by JanCCourse: SoupCuisine: American


Prep time


Cooking time






  • 4 slices bacon, diced

  • 4 cups low sodium chicken broth ( or vegetable broth, bone broth, beef broth, etc…)

  • 3 tablespoons butter, divided

  • 1 yellow onion, diced

  • 3 cloves garlic, minced

  • 2 to 3 large carrots, cut into 1/8-inch rounds

  • 1 head (about 1 to 1.5 pounds) cauliflower cut up into florets

  • 1/2 teaspoon chili powder

  • 1/2 teaspoon dried thyme

  • 1/4 cup chopped fresh parsley

  • salt and fresh ground pepper to taste

  • 1 cup shredded cheddar cheese

  • 1 cup heavy cream

  • 1/4 teaspoon ground nutmeg

  • For Garnish
  • 1/4 cup shredded cheddar cheese, optional

  • 1 teaspoon dried chives, optional


  • In a Dutch oven or large soup pot over medium-high heat, add 1 tablespoon butter and diced bacon, cook for 2 minutes, until bacon is crispy.
  • Remove bacon from the pot, set aside.
  • Add remaining butter to the bacon fat in the pot and melt.
  • Stir in onions and carrots, cook for 2 minutes.
  • Stir in cauliflower florets, garlic, thyme, chili powder, and parsley.
  • Season with salt and pepper and cook for 3 minutes, stirring occasionally.
  • Add chicken broth and bring to a boil.
  • Reduce the heat to a simmer and stir in the heavy cream, simmer for 12 – 15 minutes, until veggies are tender, stirring occasionally.
  • Puree with an immersion blender or working in batches, puree in a blender machine; blend until creamy and smooth.
  • Pour blended soup back into the soup pot; increase heat to medium, add shredded cheddar cheese and nutmeg, then stir until melted.
  • Taste for seasonings and adjust accordingly.
  • Remove from heat.
  • Garnish with previously prepared bacon, shredded cheddar cheese, if using, and chives.
Cauliflower Cheese Soup
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