If you’re craving a cozy, velvety soup that’ll hug you from the inside out, the Creamy Cauliflower Soup with Bacon and Cheddar Recipe is an absolute must-try. This divine blend of roasted cauliflower, crisp bacon, and sharp cheddar creates a comforting bowl that’s rich without feeling heavy. Every spoonful brings a satisfying balance of smoky, creamy, and savory notes that easily become a favorite on chilly evenings or anytime you need a little extra warmth and flavor in your day.
Ingredients You’ll Need
These ingredients may seem simple, but each one plays a crucial role in building the rich flavor, smooth texture, and irresistible aroma of this soup. From the freshness of cauliflower to the smoky crunch of bacon, every component brings something important to the table.
- 1 large head cauliflower: Roasting this gives the soup a sweet, nutty depth that raw cauliflower just can’t match.
- 1/4 teaspoon sea salt: Enhances all the flavors and seasons the cauliflower beautifully.
- 3 Tablespoons olive oil: Used both to roast the cauliflower and to gently sauté garlic and thyme for extra richness.
- 3 cloves garlic (minced): Adds a savory warmth that lingers in the background.
- 4 cups chicken broth: Provides a flavorful base that ties everything together smoothly.
- 1 Tablespoon fresh thyme: Brings a subtle earthiness that complements the creamy soup perfectly.
- 8 ounces cream cheese (softened): Makes the soup ultra creamy and luscious, melting right into the roasted cauliflower.
- 1/4 teaspoon black pepper (to taste): Adds just the right amount of spice to balance the mild cauliflower.
- 6 slices bacon: Crisply cooked for that unbeatable smoky crunch and flavor.
- 1/2 cup shredded cheddar cheese: Sprinkled on top for a melty, tangy finish.
- Chopped green onion (if desired): Optional, but adds a fresh, bright touch and a pop of color.
How to Make Creamy Cauliflower Soup with Bacon and Cheddar Recipe
Step 1: Roast the Cauliflower
Start by preheating your oven to 425 degrees F. Roast the cauliflower florets tossed in olive oil and sea salt on a foil-lined baking sheet for about 20 minutes. This roasting step is key because it caramelizes the edges of the cauliflower and deepens its natural flavors, which will shine through in the finished soup.
Step 2: Sauté Aromatics
While the cauliflower roasts, warm the remaining olive oil in a pot over medium heat. Add the minced garlic and fresh thyme, cooking just until fragrant, about a minute. This brief sauté pulls out the fresh herbal and garlicky notes that layer nicely beneath the soup’s creamy base.
Step 3: Simmer with Broth
Add the chicken broth and roasted cauliflower to the pot, bringing everything to a boil before lowering to a simmer for eight minutes. This melding step helps the flavors marry and softens the cauliflower further, making it easy to blend into a silky puree.
Step 4: Puree the Cauliflower
Using a slotted spoon, transfer the cauliflower pieces from the broth to a blender or use an immersion blender directly in the pot. Blend until completely smooth, then stir the puree back into the pot. This smooth texture is what makes the soup luscious and comforting.
Step 5: Add Cream Cheese and Season
Cube your softened cream cheese and drop it into the soup, blending again with the immersion blender until it melts seamlessly into the cauliflower mixture. Finish by seasoning with black pepper and a pinch of salt to your taste. This step creates the signature creamy richness of the Creamy Cauliflower Soup with Bacon and Cheddar Recipe.
Step 6: Cook the Bacon
In a separate pan over medium heat, cook the bacon slices until they’re crispy and irresistible. Once done, drain on paper towels and crumble the bacon into bite-sized pieces that add an amazing salty crunch to the soup.
Step 7: Assemble and Serve
Ladle the hot soup into bowls, then sprinkle shredded cheddar cheese and crispy bacon on top. For an added burst of color and fresh flavor, finish with some chopped green onion if you like. This mix of textures and flavors turns each spoonful into something memorable.
How to Serve Creamy Cauliflower Soup with Bacon and Cheddar Recipe
Garnishes
Fresh garnishes can elevate this soup from delicious to truly spectacular. Consider adding extra shredded cheddar for gooey cheesiness, crispy bacon bits for savory crunch, and a scattering of chopped green onion or chives to brighten every spoonful with a mild zest.
Side Dishes
This soup pairs wonderfully with crunchy artisan bread or warm garlic knots for dipping. A crisp side salad with tangy vinaigrette can also create a lovely contrast and make your meal feel complete and balanced.
Creative Ways to Present
For a charming presentation, serve the soup in rustic bread bowls or mini cast iron skillets. Layer a little extra cheese and bacon on top and broil briefly for a bubbly, golden crust. These small touches turn an everyday soup into a special occasion treat.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Cauliflower Soup with Bacon and Cheddar Recipe keeps beautifully in the refrigerator for up to four days. Store it in an airtight container to maintain its fresh flavors and creaminess.
Freezing
You can freeze this soup for up to three months. For best results, freeze the soup without the bacon or cheddar toppings and add fresh bacon and cheese when reheating. This keeps the textures at their best.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring frequently to prevent sticking and to bring back that smooth, creamy consistency. Add a splash of broth or water if the soup thickens too much.
FAQs
Can I make this soup vegetarian?
Absolutely! Simply swap the chicken broth for vegetable broth and omit the bacon, or replace it with crispy smoked tempeh or mushrooms for a smoky flavor without meat.
Is cream cheese necessary, or can I use something else?
Cream cheese is key for that signature creamy texture and slight tang, but you can substitute with mascarpone or a good-quality cream to keep it just as rich and smooth.
Can I use frozen cauliflower instead of fresh?
Yes, frozen cauliflower works in a pinch. Just be sure to thaw and drain it well, and skip the roasting step since frozen cauliflower is already cooked and softer.
How spicy is this soup?
This recipe is mild and comforting. If you like a little heat, feel free to add a pinch of cayenne or red pepper flakes when sautéing the garlic and thyme.
Can I make the soup in a slow cooker?
Definitely! Roast the cauliflower, then add all ingredients except cream cheese and cheddar to your slow cooker. Cook on low for 4-6 hours, then blend and stir in the cream cheese near the end, topping with cheese and bacon when serving.
Final Thoughts
I can’t recommend this Creamy Cauliflower Soup with Bacon and Cheddar Recipe enough if you’re looking for a dish that feels like a warm hug in a bowl. It’s surprisingly simple, packed with flavor, and endlessly comforting. Whip it up for family, friends, or just because you deserve a little delicious indulgence today.
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Creamy Cauliflower Soup with Bacon and Cheddar Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 7 to 7.7 servings
- Category: Soup
- Method: Roasting and Stovetop
- Cuisine: American
Description
This Creamy Cauliflower Soup is a comforting, flavorful dish featuring roasted cauliflower blended into a smooth, creamy base enhanced with cream cheese, garlic, thyme, and chicken broth. Crispy bacon and shredded cheddar cheese add a delicious savory topping, making it a perfect hearty meal or appetizer.
Ingredients
Soup Ingredients
- 1 large head cauliflower (cut into florets)
- 1/4 teaspoon sea salt
- 3 tablespoons olive oil
- 3 cloves garlic (minced)
- 4 cups chicken broth
- 1 tablespoon fresh thyme
- 8 ounces cream cheese (softened)
- 1/4 teaspoon black pepper (to taste)
Toppings
- 6 slices bacon
- 1/2 cup shredded cheddar cheese
- Chopped green onion (optional)
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit. Line a large baking sheet with foil and spray it lightly with cooking spray to prevent sticking.
- Roast Cauliflower: Toss the cauliflower florets with 2 tablespoons of olive oil and the sea salt until evenly coated. Spread them out on the prepared baking sheet in a single layer. Roast in the oven for about 20 minutes or until the edges are browned and the cauliflower is tender.
- Sauté Aromatics: While the cauliflower roasts, heat the remaining tablespoon of olive oil in a pot over medium heat. Add minced garlic and fresh thyme, sautéing for about one minute until fragrant but not browned.
- Add Broth and Cauliflower: Pour in the chicken broth and add the roasted cauliflower to the pot. Bring everything to a boil, then reduce the heat to a simmer and cook for 8 minutes to meld the flavors.
- Puree Cauliflower: Use a slotted spoon to carefully remove the cauliflower from the broth. Using an immersion blender, puree the cauliflower until completely smooth. Return this smooth cauliflower mixture back into the pot and stir to combine with the broth.
- Add Cream Cheese: Cut the softened cream cheese into cubes and add it to the soup. Blend again with the immersion blender until the cream cheese is fully incorporated and the soup is creamy and smooth.
- Season Soup: Season the soup with a pinch of sea salt and black pepper to taste, stirring gently to combine.
- Cook Bacon: In a large skillet or pot, cook the bacon slices over medium heat until crisp. Transfer to a paper towel-lined plate to drain excess fat, then crumble into small pieces.
- Serve and Garnish: Ladle the hot soup into bowls. Top each serving with shredded cheddar cheese, crumbled bacon, and, if desired, chopped green onions for an extra burst of flavor and color.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth and omit bacon.
- You can add a pinch of nutmeg or smoked paprika for extra depth of flavor.
- If you don’t have an immersion blender, use a regular blender carefully to puree the soup in batches.
- Roasting the cauliflower enhances the soup’s natural sweetness and gives it a richer flavor.
- The soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
