This Cheesy Cauliflower Soup recipe is a perfect way to enjoy the classically delicious combination of cauliflower and cheddar cheese. Cooler days are coming, which always means making homemade soup! There is nothing more comforting than a steamy, nourishing bowl of soup.
Add potatoes and cauliflower, cooking until tender, about 15 minutes
Remove from heat, and use an immersion blender to semi puree the vegetables. (Its best to leave it a little bit chunky for texture)
Stir in lemon juice and pepper
Add the cheese to the pot, stirring until melted and blended.
Stir in bacon and chives.
Serve hot, garnished with extra cheese, if desired.
Notes
Even using no or low sodium vegetable stock, the cheese and bacon in this soup add plenty of saltiness, so no extra salt is added to the recipe.Leave out the bacon to make this soup vegetarian, and still delicious.If you don't have an immersion blender, you can use a regular blender to puree the soup. Just be sure to do it in small batches so that you don't end up with hot soup exploding from the top of the blender.