Cauliflower cheese soup

Joined Nov 5, 2007

1 head cauliflower
2 cups chicken broth
1/2 sweet onion, chopped
4 - 5 slices bacon
1 cup dry white wine
1/2 cup heavy cream
1 Tablespoon butter
1 Tablespoon flour
1 cup grated cheddar cheese


Rinse the cauliflower, core and break into florettes. Put the chicken broth into a large pot, add the cauliflower. Cover and simmer over medium low heat until the cauliflower is tender, maybe 20 minutes or so. Put the cauliflower and broth into a bowl, let it cool a bit.

Fry the bacon in the pot until crisp. Remove the slices, reserving the fat. Sweat the onion in the bacon fat for 3 - 4 minutes over medium heat. Put the cauliflower, broth, onions and their bacon fat into a blender or food processor and whirl it until somewhat smooth.

Put the cauliflower mixture back in the pot, add the wine and cream. Simmer over low heat for 15 minutes or so. Salt and pepper to taste.

Melt the butter in a small saucepan over medium heat. After it starts to foam add the flour and stir almost constantly, you don't want to scorch the roux. Once the roux is nice and bubbly, the flour well incorporated, starting to take on a hint of brown [ I know, pretty exact instructions, right? ] ladle in about a cup or so of the soup and stir. Stir well. The mixture should get quite thick fairly quickly. Whisk it into the soup.

Once the soup returns to a simmer add the cheese, stirring well to get it all melted in. Continue to simmer 10 - 15 minutes, stirring frequently.

Ladle into serving bowls. Top with a dash or two of paprika and crumbled bacon.

Makes about 6 servings.


The batch I made tonight did NOT use bacon, the onions were done in butter. But I think the bacon routine would be tastier. As presented, this soup is a tad on the bland side in my opinion, my wife of tender palate thought it was fantastic. I used a nice sweet Spanish pimenton on mine [ smoked paprika ] Yum.

And I didn't have any homemade chicken stock on hand, resorted to Better than Bullion which is fairly salty, so didn't add much extra salt for seasoning. Lots of black pepper, though. Cayenne may also have worked well.

I used a basic medium sharp store bought orange cheddar, since that was what was on hand. A bit above "American Cheese" DC. A nice, sharp, well aged cheese would probably be quite delightful in this recipe.

As I made it, though, it was good. And there is some left over for tomorrow. Sweet! Or should I say savory??



Staff member
Joined Mar 29, 2002
Looks good.

It might separated in the fridge overnight but you can easily stir it back together as you reheat it.

Joined Feb 26, 2007
Mmm now that does sound nice teamfat - thank you for posting. I reckon our tastebuds would like a bit of bacon with that.

Was that Monterey Jack you used? We don't get it here, so I guess a cheddar or something a bit sharper, an aged cheddar or a "tasty" (whatever that actually means :) ) would work.

Do you think sour cream/greek yoghurt would work in place of the cream?

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