Ingredients

4 slices bacon, cut in half

2 tablespoons butter (can use salted or unsalted)

1 small yellow onion, diced

3 celery ribs, diced

1 teaspoon salt

½ teaspoon black pepper

3 cloves garlic, minced

1 head cauliflower, roughly chopped (reserve some for garnish)

4 cups chicken broth (can use low or no sodium)

1 bay leaf

1 cup heavy whipping cream

1 tablespoon cornstarch

1 tablespoon cold water

Fresh chopped chives or green onion (optional)

Shredded cheese (use your favorite)

Instructions

Step 1: Heat a large pot or Dutch oven over medium heat. Add the bacon slices and cook for 6-8 minutes, or until crispy. Transfer to a paper towel-lined plate, reserving 1 tablespoon of bacon grease in the pot.

Step 2: Add butter, diced onion, celery, salt, and black pepper to the pot. Cook, stirring occasionally, until the vegetables are tender, about 3-4 minutes. Add the minced garlic and cook for an additional minute.

Step 3: Stir in the chopped cauliflower, chicken broth, and bay leaf. Bring the mixture to a boil, then reduce heat, cover, and simmer for 12-15 minutes, or until the cauliflower is tender.

Step 4: Remove and discard the bay leaf. Pour in the heavy whipping cream and stir to combine.

Step 5: Optional: Use an immersion blender to puree the soup until it reaches your desired consistency.

Step 6: In a small bowl, whisk together cornstarch and cold water. Add this mixture to the soup, increase the heat, and stir continuously until the soup thickens, about 2-3 minutes.

Step 7: Ladle the soup into bowls and garnish with the crumbled bacon, fresh chopped chives or green onion, shredded cheese, and reserved cauliflower pieces if desired.

Tips & Variations

For a vegetarian version, omit the bacon and use vegetable broth instead.

Swap heavy cream for coconut milk for a dairy-free alternative with a subtle coconut flavor.

Add smoked paprika or cayenne pepper for a slight smoky or spicy kick.

Use sharp cheddar or gouda cheese for richer flavor in the garnish.

Reserve a few roasted cauliflower florets to add texture as a garnish instead of pureeing all the soup.

FAQs

Can I make this soup ahead of time?

Yes, this soup can be made a day in advance. Store it in the refrigerator and reheat gently before serving. The flavors often deepen when allowed to sit overnight.

Can I freeze Loaded Cauliflower Soup?

Yes, you can freeze the soup in airtight containers for up to 2 months. Thaw overnight in the refrigerator and reheat on the stove. Note that the texture may change slightly after freezing, so consider pureeing it again if needed.