Creamy Cauliflower and Bacon Soup Recipe

1. Crisp the Bacon

Place the bacon in a large Dutch oven over medium heat. Cook, stirring occasionally, until it becomes completely crisp. Use a slotted spoon to remove the bacon pieces, leaving the rendered fat in the Dutch oven. Set the bacon aside for later.

2. Cook Aromatics

Add the finely chopped onion, half of the sliced scallions, and the thinly sliced garlic to the Dutch oven. Cook, stirring constantly, for about 5 minutes, scraping up any browned bits from the bottom of the pot. The onions should soften and take on a slight golden color.

3. Simmer Soup

Pour in the chicken stock, add the bay leaves, and stir in the half-and-half or heavy cream. Add the cauliflower florets to the pot, and season generously with kosher salt and freshly ground black pepper. Bring the mixture to a gentle simmer, then cover and cook for about 30 minutes until the cauliflower is very tender.

4. Blend Soup

Once the cauliflower is tender, remove the bay leaves and blend the soup in batches using a blender. Be careful with hot liquids; blend in small portions to avoid any accidents. If you prefer an extra-smooth soup, you can pass the blended mixture through a fine-mesh strainer.

5. Adjust Consistency and Season

Return the blended soup to the Dutch oven and whisk in additional hot chicken stock to reach your desired consistency. Taste and adjust the seasoning with more salt and pepper as needed.

6. Serve

Ladle the soup into bowls and sprinkle the reserved crisp bacon pieces and the remaining sliced scallions on top. Enjoy your creamy cauliflower and bacon soup with a side of crusty bread or a fresh salad for a complete meal.