I make cauliflower cheese as a side dish for dinners, but never bothered with the idea of turning it into a soup, until I read fellow-food bloggers, Sharon and Magda‘s delicious sounding Cauliflower soup recipes a while ago, and am slowly getting around to trying those out.
There are lots of recipes out there. Some have milk, some have cream, some have potato, and more have all of these! Variations are endless.
So with the addition of some chopped streaky bacon, here is my version, which will serve 4.
I Cauliflower, cut into florets
1 Large Potato, peeled and diced
1 large Onion, finely chopped
2 Tablespoons Sunflower Oil
1.2L Chicken Stock
100g Grated Cheddar Cheese (I used a Mature White cheese)
1 Rasher of Streaky Bacon, fried and chopped finely (Parma Ham would be good too)
Using a stock pot, sauté the potato and onion in the oil on a low heat, until the onion is soft, and translucent.
Add the florets of Cauliflower, not forgetting the stalks where you cut it from the core, as there is a flavour there too.
Pour in your stock, bring back to the boil, then let it simmer for about 15 – 20 minutes, until the vegetables are cooked through. Check for seasoning throughout the cooking of the soup, and correct as you go along. Never be tempted to season all at once, as you can always add, but not take away!
While the soup is simmering, fry the rasher of bacon, and chop finely. Next, grate the cheese and set aside.
When the vegetables have cooked through, add some of the cheese, stir, and taste. Add as much, or as little at you like, but save some for a garnish.
Using a Liquidiser or hand-held Stick Blender, blitz the soup, until smooth and creamy.
Top with a little more cheese and a few pieces of the fried bacon. Serve with some crusty bread. My Spelt rolls would be a perfect accompaniment.
Cakes, Bakes, and other Bits 
I love cauliflower soup Colette. Your photos are lovely too. The night before our wedding ( a million years ago ) we made little bread boules and filled them up with cauliflower soup for fifty five of our closest friends and family members. It was the best bowl of soup I have ever had. But now, it is time to add bacon. And cheese. I bet the Oldefarm rashers would be lovely with this recipe of yours xx
LikeLike
Thanks, Móna. I love great (and romantic) stories connected with food memories! Unfortunately, we ran out of our precious stash of Oldefarm rashers, but the taste would be extra special 🙂
LikeLike
I do a cauliflower with blue cheese…. but of course love this with crispy bacon! Must try!
LikeLike
I like your thinking! Am thinking the same… a couple of streaky rashers…. emmm!
LikeLike
Thank you for mentioning me. A cauliflower soup is lovely isn't it? And so simple. I should make a soup more often.
LikeLike
Thanks for your comment, Margaret. Would you believe, not a fan of blue cheese, but bacon, as in, your bacon, would be a "must-add" ingredient 🙂
LikeLike
No problem, Magda, a great recipe deserves a mention. I should really make more too.
LikeLike
This soup is simple and sounds really good. I'll have to give it a try.
LikeLike
It really is, Greg, just a few ingredients, and it's a really filling lunch dish.
LikeLike
Hi Colette- You're one of 5 winners of the Liebster Blog Award (how lucky are you!!). Details on my blog http://rollingpintales.blogspot.com/2012/02/liebster-blog-award.html
LikeLike
Claire, I am absolutely delighted to win a Liebster Blog Award, and will do a post forthwith! Thank you so much, it has made my day 🙂
LikeLike
Looks utterly delicious – love the crispy bacon on top!
LikeLike
Margaret, he flavour of your own rashers cannot be beaten, and would be great with this.
LikeLike
Thank you for your comment. I just followed your blog. Your pictures and recipes are gorgeous 🙂
LikeLike