Cheese Soup with Roasted Cauliflower and Bacon (and how to roast cauliflower)
Prep time
Total time
Smooth, creamy and savory, this cheese soup is a dream on its own. Add roasted cauliflower with a secret ingredient and you have a bowl of soup you'll crave often.
Recipe type: Soup, Meal
Cuisine: American
Serves: 8 servings
Grocery List
  • ½ c. (1 stick) of butter
  • 1 medium onion
  • 9 c. chicken stock
  • ¾ c. flour
  • 2 c. whole milk
  • ¾ tsp. pepper
  • 4 c. white cheddar cheese (or sharp)
  • 1 lb. American cheese
  • 8 slices of bacon
  • Roasted Cauliflower:
  • 1 head cauliflower
  • ¼ c. butter
  • salt and pepper to taste
  • Minute amount of fennel pollen (optional)
Here's how...
  1. Begin by roasting cauliflower. Chop one head into small pieces. Wash and dry well. Spread in an even layer on a large, rimmed baking pan. Pour melted butter over the cauliflower and stir to coat all sides. Sprinkle with salt and pepper to taste and the teeniest bit of fennel pollen.
  2. Roast in a preheated 425 degree oven for 20-25 minutes, stirring halfway through bake time. The edges of the pieces will be golden brown when done. Set the cauliflower aside.
  3. Fry 8 pieces of bacon until crisp and set aside.
  4. Chop one medium onion finely.
  5. In a soup pot, melt butter over medium high heat. Add the onion and let it cook until tender -- 3-5 minutes.
  6. Add chicken broth or stock and bring to a boil.
  7. In a separate bowl, whisk flour, milk, and pepper together.
  8. Whisk the flour mixture into the boiling chicken broth and reduce heat to low.
  9. Stir in cheeses until melted. Keep heat very low and stir often to prevent scorching.
  10. Garnish bowls with cauliflower and bacon.
Recipe by That Which Nourishes at