Marry This Cheesy Cauliflower Soup Recipe is a creamy and velvety recipe, which is made with tender cauliflower, crispy bacon, and two kinds of cheese. It’s the ultimate comfort food, ready in about 45 minutes.
Jump to RecipeCheesy Cauliflower Soup Recipe Ingredients
- 4 slices Thin Bacon, Cut Into Small Bits
- 1 whole White Onion, Finely Diced
- 1 head Cauliflower, Broken Into Small Florets
- 1/2 tsp. Cajun Spice, More To Taste
- 1/2 tsp. Black Pepper
- 2 qt. Low Sodium Chicken Broth
- 1/2 stick (4 Tbsp.) Butter
- 1/4 cup Flour
- 2 cups Whole Milk
- 1 cup Half-and-half
- 1/4 cup Sour Cream
- 3 cups Grated Monterey Jack Cheese, More To Taste
- 2 Tbsp. Minced Parsley
- Salt As Needed
How To Make Cheesy Cauliflower Soup
- Cook the bacon: In a large pot or Dutch oven, fry the bacon pieces over medium-high heat until crisp. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Pour off the excess grease from the pot, leaving the crispy bacon bits aside for now.
- Sauté the vegetables: In the same pot, add the diced onions and cook over medium-high heat for 3-4 minutes until they begin to soften. Add the cauliflower florets and sprinkle with Cajun spice and black pepper. Stir and cook for another 3 to 4 minutes, until the cauliflower starts to get some golden-brown spots.
- Simmer the soup base: Pour in the chicken broth, stir everything together, and bring to a boil. Reduce the heat to a simmer and cook for about 15 minutes, until the cauliflower is very tender.
- Make the creamy roux: While the soup simmers, melt the butter in a separate, medium saucepan. Sprinkle in the flour and whisk constantly for about one minute to form a paste (this is a roux). Slowly pour in the milk while whisking continuously to prevent lumps. Continue cooking and whisking until the white sauce becomes thick. Remove from the heat and stir in the half-and-half.
- Combine and finish: Pour the creamy white sauce into the soup pot. Turn the heat to medium-high and bring the soup back to a boil for 3-5 minutes to allow it to thicken.
- Add the cheese: Reduce the heat to low. Stir in the sour cream, then gradually stir in the grated Monterey Jack cheese until it is completely melted and the soup is smooth. Stir in the fresh parsley.
- Serve: Taste the soup and adjust the seasonings with more salt or Cajun spice if needed. Serve hot, garnished with a little extra cheese, the reserved crispy bacon bits, and a sprinkle of parsley.
Recipe Tips
- How to get a perfectly smooth soup? For a smoother, creamier texture, you can use an immersion blender to partially or fully puree the soup after the cauliflower has simmered and become tender (at the end of step 3). If using a regular blender, be careful and work in batches, as hot liquids can expand.
- How to avoid a lumpy sauce? When making the white sauce (roux), the key is to whisk the milk in slowly and continuously. This ensures the flour incorporates smoothly without forming lumps.
- Can I use a different cheese? Absolutely. A sharp cheddar, Gruyère, or a blend of both would be delicious substitutes for the Monterey Jack. The key is to use a good melting cheese.
- How to control the spice level? The Cajun spice adds a nice warmth. You can add more for a spicier soup or substitute it with smoked paprika for a milder, smoky flavor.
What To Serve With Cheesy Cauliflower Soup
This rich and creamy soup is a meal in itself, but it’s even better with something to dip into it.
- Warm, crusty bread or sourdough toast
- Soft pretzels or buttery breadsticks
- A simple green salad with a tart vinaigrette
- A grilled cheese sandwich for the ultimate comfort meal
How To Store Cheesy Cauliflower Soup
Refrigerate: Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 4 days. The flavors are often even better the next day! Reheat: Reheat gently on the stovetop over medium-low heat, stirring occasionally. Be careful not to let it boil, as this can cause the dairy and cheese to separate.
Cheesy Cauliflower Soup Nutrition Facts
- Calories: 480kcal
- Carbohydrates: 20g
- Protein: 22g
- Fat: 35g
- Saturated Fat: 20g
- Sodium: 1150mg
- Fiber: 4g
- Sugar: 8g
Nutrition information is estimated per serving and may vary based on specific ingredients used.
FAQs
Yes, easily. Omit the bacon and sauté the onions in 1-2 tablespoons of olive oil instead. Substitute the chicken broth with a good quality vegetable broth.
Freezing soups with a high dairy and cheese content can be tricky, as the texture can become grainy upon thawing. If you plan to freeze it, you might consider leaving out the dairy (milk, half-and-half, sour cream, cheese), freezing the vegetable and broth base, and then adding the dairy components when you reheat it.
This usually happens if the heat is too high when the cheese is added. This causes the proteins in the cheese to tighten up and separate. Always reduce the heat to low before stirring in the cheese, and add it gradually.
Try More Recipes:
Cheesy Cauliflower Soup Recipe
Course: SoupsCuisine: AmericanDifficulty: Easy8
servings15
minutes30
minutes480
kcalA rich, creamy, and velvety cauliflower soup loaded with cheese and topped with crispy bacon for the ultimate comfort food experience.
Ingredients
4 slices Bacon, chopped
1 White Onion, diced
1 head Cauliflower, in florets
1/2 tsp. Cajun Spice
1/2 tsp. Black Pepper
2 qt. Low Sodium Chicken Broth
4 Tbsp. Butter, 1/4 cup Flour
2 cups Whole Milk, 1 cup Half-and-half
1/4 cup Sour Cream
3 cups Grated Monterey Jack Cheese
2 Tbsp. Minced Parsley
Directions
- In a large pot, cook bacon until crisp. Remove bacon, leaving a little grease.
- Sauté the onion in the pot, then add the cauliflower and seasonings. Cook for 3-4 minutes.
- Pour in the chicken broth, bring to a simmer, and cook for 15 minutes until cauliflower is tender.
- In a separate pan, make a roux with the butter and flour. Slowly whisk in the milk and half-and-half until a thick white sauce forms.
- Pour the white sauce into the soup. Bring to a boil to thicken.
- Reduce heat to low and stir in the sour cream and grated cheese until melted.
- Stir in the parsley, taste and adjust seasonings, and serve hot, topped with the crispy bacon.
Notes
- For a smoother soup, use an immersion blender to puree the cauliflower after it has simmered in the broth.
- Removing the soup from high heat before adding the cheese is key to a smooth, non-grainy texture.
- This soup is even better the next day as the flavors meld together.
- Don’t be afraid to customize with your favorite melting cheeses.
