This amazing Cauliflower Cheese Soup with Bacon is an absolutely delicious soup recipe. It is versatile, fast to make and is perfect for a budget meal. Make this Cheesy Cauliflower Creamy Soup tonight.
Cauliflower Cheese Soup with Bacon
One of the great things about cauliflower is how well it takes on the flavors of other ingredients. If you want more robust flavors, roast the cauliflower and onion before blending. The flavor will be more complex, but be aware the soup will take on a darker brown color as a result. This soup is ready in about 15 minutes.
Can I Use Frozen Cauliflower?
Fresh cauliflower florets in this recipe will always taste better. But since this recipe is pureed once the cauliflower is good, you can use frozen vegetables if that is what you have. It does make this soup more budget friendly when you are using frozen cauliflower.
Does This Soup Freeze Well?
Whenever I make soup, I always make extra soup so that I can freeze it. I portion the soup out into individual portions so that I can take out one or 2 servings of soup at a time. This creamy cauliflower
Is This Soup Vegan
While this soup is considered vegetarian, it does contain goat cheese. When making this soup vegetarian, you want to use vegetable stock. You can use chicken stock, however, then the soup is no longer vegetarian.
If you want this to be vegan, you can use this recipe to make a dairy-free alternative to goat cheese. I have not made it myself, but I have seen it recommended by others.
If you choose to make this a vegetarian or vegan recipe, do not add the bacon crumbles on top.
This is a gluten free soup that is sure to make everyone happy.
Ingredients
Get the full list of ingredients, with measurements, and step-by-step instructions at the bottom of the post in the printable recipe card.
- Cauliflower
- Garlic
- Green onion
- Parsley
- Water
- Salt and Black Pepper
- Vegetable stock
- Goat cheese
- Green onions
- Bacon – optional for topping
How to make Cauliflower Cheese Soup
Cut up the cauliflower, stems included, into small pieces and place in a large colander. Rinse thoroughly under running water and let drain briefly when finished.
Place cauliflower in a large, microwave-safe dish with garlic, the white part of the green onions, and the dried parsley. Add 2-3 tablespoons of water and season with salt and pepper, to taste.
Cover container and microwave on high until the cauliflower is fork tender, approximately 6-7 minutes. (Actual cooking time will vary depending on microwave strength and the amount of cauliflower used, so test after 4 minutes and adjust cooking time accordingly).
Remove from microwave, and fill blender container nearly half full with the steamed cauliflower mixture. Add 1 cup stock to the blender and blend until smooth. (Make sure the blender lid is adequately vented to allow steam to escape before turning on the blender).
Pour cauliflower puree into a large soup pot and repeat with the remaining steamed cauliflower mixture and stock until it has all been pureed and transferred to the pot.
Turn heat to medium and cook until the cauliflower mixture is heated through, about 5-6 minutes, while stirring occasionally. Add the goat cheese and stir until blended. Cook another minute or two, or until the soup is uniformly heated. If soup is too thick, add additional stock to reach the desired consistency. If it is too thin, continue cooking until excess moisture has been reduced.
Taste and season with additional salt and pepper, if desired. Serve immediately add onions or crumbled bacon.
More Soup Recipes
- Cauliflower Soup Recipe
- Potato Bacon Soup
- Creamy Chicken Florentine Soup
- Creamy Chicken Mushroom Soup
- Turkey and White Bean Soup
Cauliflower Cheese Soup with Bacon
Ingredients
- 1 large head cauliflower rinsed tough outer leaves removed
- 2-3 cloves fresh garlic roughly chopped
- 2 green onions rinsed roots and dried ends removed
- 2 t. dried parsley
- 2-3 T. water
- Sea salt and freshly ground black pepper to taste
- 3-4 c. organic chicken or vegetable stock divided
- 4 oz. log goat cheese cut into chunks
- Optional Garnish:
- Sliced green onions green parts only
- Crumbled bacon
Directions
- Cut up the cauliflower, stems included, into small pieces and place in a large colander. Rinse thoroughly under running water and let drain briefly when finished.
- Place cauliflower in a large, microwave-safe dish with garlic, the white part of the green onions, and the dried parsley. Add 2-3 tablespoons of water and season with salt and pepper, to taste.
- Cover container and microwave on high until the cauliflower is fork tender, approximately 6-7 minutes. (Actual cooking time will vary depending on microwave strength and the amount of cauliflower used, so test after 4 minutes and adjust cooking time accordingly).
- Remove from microwave, and fill blender container nearly half full with the steamed cauliflower mixture. Add 1 cup stock to the blender and blend until smooth. (Make sure the blender lid is adequately vented to allow steam to escape before turning on the blender).
- Pour cauliflower puree into a large soup pot and repeat with the remaining steamed cauliflower mixture and stock until it has all been pureed and transferred to the pot.
- Turn heat to medium and cook until the cauliflower mixture is heated through, about 5-6 minutes, while stirring occasionally. Add the goat cheese and stir until blended. Cook another minute or two, or until the soup is uniformly heated. If soup is too thick, add additional stock to reach the desired consistency. If it is too thin, continue cooking until excess moisture has been reduced.
- Taste and season with additional salt and pepper, if desired. Serve immediately topped with sliced green onion or crumbled bacon.
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