Ingredients
Scale
- 1 head cauliflower, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- Olive oil (for sautéing)
- 1 cup heavy cream
- 1 cup sharp cheddar cheese, shredded
- 4 slices bacon, cooked and crumbled
- Fresh chives for garnish (optional)
- Salt and pepper to taste
Instructions
- In a large pot, heat a drizzle of olive oil over medium heat. Add the diced onion and minced garlic, sautéing until fragrant and translucent, about 4–5 minutes.
- Add the chopped cauliflower and the broth to the pot. Bring to a boil, then reduce heat and simmer until the cauliflower is tender, about 15–20 minutes.
- Use an immersion blender (or work in batches in a countertop blender) to puree the soup until smooth.
- Stir in the heavy cream and shredded cheddar cheese over low heat until the cheese is fully melted and combined.
- Season with salt and pepper to taste; adjust thickness with a splash more broth or cream if desired.
- Serve hot, garnished with crumbled bacon and fresh chives if desired.
Notes
Use sharp cheddar for the most pronounced cheese flavor. Don’t boil after adding cheese to prevent graininess.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free, Vegetarian (if bacon is omitted)
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 40mg
Keywords: cauliflower, cheddar, soup, bacon, comfort food, quick meals, creamy soup