Creamy Cauliflower and Cheddar Soup with Canadian Bacon

A comforting and creamy cauliflower soup elevated with sharp cheddar cheese and savory Canadian bacon. Perfect for a cold winter day.

Prep Time

15 minutes

Total Time

45 minutes

Calories

545 kcal

Difficulty

Easy

Equipment

2 items

Cost

£3.16/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

1large headCauliflower(Cut into florets)

£1.50

6ozCanadian Bacon(Diced)

£3.00

1mediumYellow Onion(Diced)

£0.50

2clovesGarlic(Minced)

£0.10

4cupsChicken Broth(Low sodium preferred)

£1.20

1cupHeavy Cream

£1.80

1.5cupsSharp Cheddar Cheese(Shredded, divided)

£3.50

2tablespoonsButter(Unsalted)

£0.30

0.5teaspoonSalt(Or to taste)

0.3teaspoonBlack Pepper(Or to taste)

2tablespoonsFresh Chives(Chopped, for garnish (optional))

£0.75

Total Cost

£12.65

£3.16 per serving

Instructions

1.
In a large pot or Dutch oven, melt butter over medium heat. Add diced onion and cook until softened, about 5 minutes.
2.
Add minced garlic and cook for 1 minute more, until fragrant.
3.
Add cauliflower florets and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes, or until cauliflower is very tender.
4.
While the soup simmers, cook diced Canadian bacon in a skillet over medium heat until crispy. Set aside, reserving some of the rendered fat if desired.
5.
Remove pot from heat. Using an immersion blender, carefully blend the soup until smooth. Alternatively, let the soup cool slightly and blend in batches in a regular blender.
6.
Return the soup to the pot. Stir in heavy cream and 1 cup of shredded cheddar cheese. Heat gently until the cheese is melted and the soup is smooth and creamy. Do not boil.
7.
Season with salt and pepper to taste.
8.
Ladle soup into bowls. Top with crispy Canadian bacon, remaining cheddar cheese, and chopped fresh chives (if using). Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (450g)

545 kcal / 2280 kJ

Carbs

21g

8% of RDA

Fat

40g

57% of RDA

Protein

31g

62% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

9 g

10% of RDA

Sodium

1450 mg

63% of RDA

Saturated Fat

25 g

125% of RDA

Chef's Tips

For a richer flavor, use a combination of chicken and vegetable broth.

If you prefer a thinner soup, add more broth or water.

For a spicier kick, add a pinch of red pepper flakes to the soup.

The soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

If you don't have an immersion blender or regular blender, you can mash the cauliflower with a potato masher for a chunkier soup.

Cooking Equipment

Large pot or Dutch oven

Immersion blender (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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