Rich Creamy Cauliflower Cheddar Soup with Bacon

Here is my favorite cauliflower soup recipe, with a rich, creamy base, plenty of sharp cheddar cheese, and crispy bacon crumbled on top for the perfect finishing touch.

This creamy cauliflower cheddar soup has become our go-to dinner on chilly evenings. I love making a big batch because it tastes even better the next day, and the kids actually ask for seconds. Plus, it’s a sneaky way to get more vegetables into their diet without any complaints.

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What Kind of Cheddar Cheese Should I Use?

For this soup, you’ll want to use a good quality block cheddar that you shred yourself rather than pre-shredded cheese from a bag. Pre-shredded cheese is coated with anti-caking agents that can make your soup grainy instead of smooth and creamy. As for the type of cheddar, sharp or extra-sharp will give you the most flavor, but mild or medium cheddar works great too if you prefer a gentler cheese taste. Whatever you choose, just make sure to shred it fresh and let it come to room temperature before stirring it into your hot soup – this helps it melt evenly without clumping.

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Options for Substitutions

This soup is pretty forgiving when it comes to swapping ingredients:

• Butter: You can use olive oil or vegetable oil instead of butter, though the soup will have a slightly different flavor profile. Use about 1/3 cup of oil to replace the butter.
• Chicken stock: Vegetable stock works great here if you want to keep it vegetarian (just skip the bacon or use a plant-based alternative). You could also use a mix of stock and milk for extra creaminess.
• Cheddar cheese: Feel free to experiment with other cheeses like gruyere, gouda, or monterey jack. Sharp cheddar gives the most flavor, but mild works too if that’s what you have.
• Heavy cream: Half-and-half or whole milk can replace the cream for a lighter version. You can also use sour cream stirred in at the end for a tangy twist.
• Bacon: Turkey bacon or pancetta work as substitutes. For a vegetarian option, skip it entirely or try crispy fried shallots for that crunchy topping.
• Fresh thyme: Dried thyme works fine – just use 1 teaspoon instead of the tablespoon since dried herbs are more concentrated.
• Flour: For a gluten-free version, use cornstarch (about 3 tablespoons) or a gluten-free flour blend in the same amount.

Watch Out for These Mistakes While Cooking

The biggest mistake when making this soup is adding the cheese while the soup is boiling, which can cause it to separate and become grainy – always remove the pot from direct heat or lower it to the lowest setting before stirring in the cheddar.

Don’t rush the flour step by skipping that one-minute cooking time, as raw flour will give your soup an unpleasant taste and the brief cooking eliminates that while creating a better base for thickening.

When blending hot soup, never fill your blender more than halfway and always hold the lid down with a towel to prevent dangerous steam explosions, or use an immersion blender directly in the pot for a safer option.

For extra depth of flavor, cook your bacon first and use a tablespoon of the rendered fat in place of some butter, and remember that you can always add more salt at the end but you can’t take it away, so taste before adding that final seasoning.

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What to Serve With Cauliflower Cheddar Soup?

This soup is pretty hearty on its own, but I love serving it with some crusty bread or warm dinner rolls for dipping. A simple side salad with mixed greens and a light vinaigrette helps balance out the richness of the cheese and cream. If you want to make it more of a complete meal, try adding a half sandwich on the side – turkey or ham work great and won’t compete with the bacon already in the soup. You could also serve it in bread bowls for a fun presentation that gives you an edible vessel for all that creamy goodness.

Storage Instructions

Store: This soup keeps really well in the fridge for up to 5 days in an airtight container. I like to store the bacon bits separately so they stay crispy, then sprinkle them on top when I’m ready to eat. It’s a great make-ahead meal for busy weeknights!

Freeze: You can freeze this soup for up to 3 months, though I recommend doing it before adding the cream and cheese. When you’re ready to eat it, thaw it overnight in the fridge, then reheat and stir in fresh cream and cheese for the best texture.

Reheat: Warm the soup gently on the stovetop over medium-low heat, stirring occasionally to keep it from sticking. You can also microwave individual portions, but use 50% power and stir every minute or so. If it seems too thick after storing, just add a splash of chicken stock or cream to loosen it up.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2350-2550
• Protein: 90-105 g
• Fat: 180-200 g
• Carbohydrates: 75-90 g

Ingredients

For the soup base:

• 3/4 cup butter (I like Kerrygold unsalted butter for this)
• 1.5 cups onions (finely diced into 1/4-inch pieces)
• 3 celery stalks
• 3 garlic cloves (freshly minced for best flavor)
• 1.5 tbsp fresh thyme
• 2 tsp salt
• 1/2 tsp pepper
• 1/2 cup flour (I always use King Arthur all-purpose flour)
• 64 oz chicken stock
• 28 oz cauliflower (cut into 1-inch florets)

For the finish:

• 8 oz cheddar cheese (I prefer Tillamook sharp cheddar for a bolder taste)
• 1/2 cup heavy cream

For the garnish:

• 6 slices bacon (cooked until crispy and crumbled)
• 2 tbsp chives

Step 1: Prepare Ingredients and Cook Bacon

• 6 slices bacon
• 1.5 cups onions
• 3 celery stalks
• 3 garlic cloves

While you’re gathering ingredients, cook the bacon in a skillet over medium-high heat until crispy, about 8-10 minutes.

Transfer to a paper towel-lined plate and crumble once cooled.

This can happen simultaneously with your prep work.

Finely dice the onions into 1/4-inch pieces, chop the celery stalks into small pieces, and mince the garlic cloves.

Having everything prepped before you start cooking the soup base will keep the process smooth and allow you to focus on flavor development.

Step 2: Build the Aromatic Base

• 3/4 cup butter
• 1.5 cups onions
• 3 celery stalks
• 3 garlic cloves
• 1.5 tbsp fresh thyme
• 2 tsp salt
• 1/2 tsp pepper

Melt the butter in a large pot over medium heat.

Once melted and foaming, add the diced onions and celery, cooking for 3-4 minutes until softened and fragrant.

Add the minced garlic, fresh thyme, salt, and pepper, stirring constantly for about 1 minute to bloom the aromatics and release their flavors.

I like to let the garlic cook just until fragrant—this builds a flavorful foundation without burning it.

Step 3: Create the Roux and Add Stock

• 1/2 cup flour
• 64 oz chicken stock

Sprinkle the flour over the aromatic mixture and stir constantly for 1 minute to cook out the raw flour taste and create a roux base.

This roux will thicken the soup and add a subtle depth.

Slowly pour in the chicken stock, stirring to combine and prevent lumps from forming.

Increase heat to medium-high and bring the mixture to a boil, stirring occasionally.

Step 4: Simmer Cauliflower Until Tender

• 28 oz cauliflower

Add the cauliflower florets to the boiling stock, then reduce the heat to medium-low and simmer gently for about 20 minutes until the cauliflower is very tender and easily breaks apart with a spoon.

The longer simmer time allows the cauliflower to absorb the flavors from the aromatics and stock, creating a richer soup base.

Step 5: Blend and Add Cheese and Cream

• soup from Step 4
• 8 oz cheddar cheese
• 1/2 cup heavy cream

Carefully blend the soup until smooth using an immersion blender, or in batches using a regular blender if you prefer.

Return the blended soup to the pot over low heat.

Add the sharp cheddar cheese and heavy cream, stirring gently until the cheese is completely melted and incorporated, about 2-3 minutes.

I always add the cheese slowly while stirring so it melts evenly without becoming grainy.

Step 6: Season and Serve

• soup from Step 5
• crumbled bacon from Step 1
• 2 tbsp chives

Taste the soup and adjust the seasoning with additional salt and pepper as needed.

Ladle the creamy cauliflower soup into bowls and top each serving with a generous handful of the crumbled bacon from Step 1 and a sprinkle of fresh chives.

The warm soup contrasts beautifully with the crispy, salty bacon and bright chives.

Rich Creamy Cauliflower Cheddar Soup with Bacon

Delicious Rich Creamy Cauliflower Cheddar Soup with Bacon recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 42 minutes mins

Servings 6 servings

Calories 2450 kcal

Ingredients

  

For the soup base::

• 3/4 cup butter (I like Kerrygold unsalted butter for this)
• 1.5 cups onions (finely diced into 1/4-inch pieces)
• 3 celery stalks
• 3 garlic cloves (freshly minced for best flavor)
• 1.5 tbsp fresh thyme
• 2 tsp salt
• 1/2 tsp pepper
• 1/2 cup flour (I always use King Arthur all-purpose flour)
• 64 oz chicken stock
• 28 oz cauliflower (cut into 1-inch florets)

For the finish::

• 8 oz cheddar cheese (I prefer Tillamook sharp cheddar for a bolder taste)
• 1/2 cup heavy cream

For the garnish::

• 6 slices bacon (cooked until crispy and crumbled)
• 2 tbsp chives

Instructions

 

• While you're gathering ingredients, cook the bacon in a skillet over medium-high heat until crispy, about 8-10 minutes. Transfer to a paper towel-lined plate and crumble once cooled. This can happen simultaneously with your prep work. Finely dice the onions into 1/4-inch pieces, chop the celery stalks into small pieces, and mince the garlic cloves. Having everything prepped before you start cooking the soup base will keep the process smooth and allow you to focus on flavor development.
• Melt the butter in a large pot over medium heat. Once melted and foaming, add the diced onions and celery, cooking for 3-4 minutes until softened and fragrant. Add the minced garlic, fresh thyme, salt, and pepper, stirring constantly for about 1 minute to bloom the aromatics and release their flavors. I like to let the garlic cook just until fragrant—this builds a flavorful foundation without burning it.
• Sprinkle the flour over the aromatic mixture and stir constantly for 1 minute to cook out the raw flour taste and create a roux base. This roux will thicken the soup and add a subtle depth. Slowly pour in the chicken stock, stirring to combine and prevent lumps from forming. Increase heat to medium-high and bring the mixture to a boil, stirring occasionally.
• Add the cauliflower florets to the boiling stock, then reduce the heat to medium-low and simmer gently for about 20 minutes until the cauliflower is very tender and easily breaks apart with a spoon. The longer simmer time allows the cauliflower to absorb the flavors from the aromatics and stock, creating a richer soup base.
• Carefully blend the soup until smooth using an immersion blender, or in batches using a regular blender if you prefer. Return the blended soup to the pot over low heat. Add the sharp cheddar cheese and heavy cream, stirring gently until the cheese is completely melted and incorporated, about 2-3 minutes. I always add the cheese slowly while stirring so it melts evenly without becoming grainy.
• Taste the soup and adjust the seasoning with additional salt and pepper as needed. Ladle the creamy cauliflower soup into bowls and top each serving with a generous handful of the crumbled bacon from Step 1 and a sprinkle of fresh chives. The warm soup contrasts beautifully with the crispy, salty bacon and bright chives.