Cauliflower Cheese Soup with Crispy Bacon

A creamy and comforting cauliflower cheese soup, topped with crispy bacon crumbles for added flavor and texture.

Prep Time

15 minutes

Total Time

45 minutes

Calories

465 kcal

Difficulty

Easy

Equipment

2 items

Cost

£2.21/serving

Season:

☀️ Summer

Meal Type:

Snack•Dessert•Soup

Cuisine:

British

Main Ingredient:

Pork

Mood:

Comfort Food

Ingredients

Servings

1medium headCauliflower(cut into florets)

£1.50

4slicesBacon(cut into lardons or small pieces)

£1.75

1mediumOnion(chopped)

£0.50

2clovesGarlic(minced)

£0.20

4cupsChicken Broth(or vegetable broth for vegetarian option)

£1.00

0.5cupHeavy Cream(or milk for a lighter soup)

£0.80

1cupSharp Cheddar Cheese(shredded)

£2.00

2tablespoonsButter(unsalted)

£0.30

2tablespoonsAll-Purpose Flour

£0.05

to tasteSalt

to tasteBlack Pepper(freshly ground)

2tablespoonsFresh Chives(chopped, for garnish)

£0.75

Total Cost

£8.85

£2.21 per serving

Instructions

1.
Cook the bacon in a skillet over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate to drain. Reserve 1 tablespoon of bacon fat in the skillet; discard the rest.
2.
Melt the butter in the same skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3.
Sprinkle the flour over the onion and garlic mixture and cook for 1 minute, stirring constantly, to create a roux.
4.
Gradually whisk in the chicken broth, making sure to incorporate the roux and avoid lumps. Bring to a simmer.
5.
Add the cauliflower florets to the pot and cook until tender, about 15-20 minutes.
6.
Remove the pot from the heat. Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth, then return it to the pot.
7.
Stir in the heavy cream and shredded cheddar cheese until the cheese is melted and the soup is smooth and creamy. Season with salt and pepper to taste.
8.
Ladle the soup into bowls and garnish with crispy bacon crumbles and chopped fresh chives. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (450g)

465 kcal / 1945 kJ

Carbs

17g

7% of RDA

Fat

33g

47% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

7 g

8% of RDA

Sodium

950 mg

41% of RDA

Saturated Fat

19 g

95% of RDA

Chef's Tips

For a smoother soup, you can strain it through a fine-mesh sieve after blending.

Adjust the amount of cheese to your preference. Gruyere or other sharp cheeses can also be used.

The soup can be made ahead of time and reheated. Add the cream and cheese just before serving to prevent curdling.

For a spicier soup, add a pinch of red pepper flakes to the onion and garlic while cooking.

Cooking Equipment

Large pot or Dutch oven

Skillet

Wine Pairings

No wine pairing suggestions available for this recipe.

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