It is fall – time for soup season. I love soup, it just warms your bones up.
I didn’t take a lot of pictures of this process like I normally do because I wasn’t sure if it would turn out. But I was very happy with the finished product so decided to go ahead and share.
Cauliflower Cheese Soup
- 1 bunch of green onions – keep the green part for garnish and use the white part in the soup-making
- 8-12 slices of bacon, cooked and chopped
- 1 large onion, chopped
- 2 stalks of celery, chopped
- 1 Tbsp. olive oil
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. dried parsley
- 1/2 tsp. salt
- 1 tsp. pepper
- 1 head of cauliflower, chopped
- 2 Tbsp. flour
- 2 cups chicken broth, divided
- 2 cups milk
- 1 Tbsp. hot sauce
- 2 cups. cheddar cheese, plus additional for garnish
- Garlic cheese croutons, optional for garnish
1. Chop your cauliflower into florets and boil it in water until soft. Remove from heat, drain and set aside.
2. In a large pot, add olive oil and sauté the celery, large onion and white part of the green onions. Cook until soft and add garlic powder, onion powder, parsley, salt and pepper. Add back in the cauliflower.
3. Add the flour to 1/2 cup or so of the chicken broth. Whisk it together to remove lumps. Add the rest of the stock to the pot along with the milk and hot sauce. Bring to a boil and add in the flour/stock mixture. Simmer and use a stick blender to blend everything smooth. Add in fresh shredded cheese and bacon.
4. Serve in a bowl and garnish with green onion, more cheese and croutons.
Before stick blending and after. If there are still some lumps or chunks of cauliflower don’t worry.
So good on a cold evening and the addition of bacon makes this man approved.