Cheddar Cauliflower and Bacon Soup

from ButterYum
makes 4-6 servings


  • 1 head cauliflower, broken into small florets
  • 1/2 cup minced carrot
  • 1/2 cup minced celery
  • 3 cups chicken or vegetable broth
  • 3 tablespoons butter
  • 2 tablespoons all purpose flour
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 cups milk
  • 1 cup (4 ounces) shredded sharp cheddar cheese
  • 1 teaspoon Sriracha (or other hot sauce), optional
  • Garnish:  8 slices cooked bacon, crumbled 


  1. In a 6-quart stockpot over medium-high heat, combine cauliflower, carrots, celery, and chicken stock.
  2. Bring to a boil, then reduce heat to a simmer and cover; cook for 15-30 minutes until the vegetables are tender.
  3. In the meantime, melt butter in a large, heavy-bottom saucepan over medium-high.
  4. Add flour, salt, and pepper; whisk for 2 minutes.
  5. Add milk; whisk constantly until mixture bubbles and thickens.
  6. Remove from heat and add shredded cheese; whisk until melted.
  7. Pour cheese mixture over the cauliflower mixture.
  8. Stir in Sriracha; serve with crumbled bacon.  Makes 4-6 servings.