Ingredients
Scale
- 6 bacon slices
- 2 tablespoons of bacon fat
- 1 small head cauliflower cut into small florets
- 2 tablespoons olive oil
- salt and pepper to taste
- 2 garlic cloves chopped
- 1 teaspoon chopped thyme
- 32 ounces low sodium chicken broth
- 7 ounces of aged cheddar
- 1 cup half and half
Instructions
- preheat oven to 400F
- Toss the florets with olive oil salt and pepper and evenly spread them onto a baking sheet and bake till lightly golden brown about 25 min
- Cut bacon into even small pieces
- Cook in large pot until crispy and remove from pan and set aside
- In same pot with bacon fat add minced garlic and thyme and sauté for about a minute
- Add the broth slowly while stirring the bottom of the pan to get all that good flavor
- Now add the cauliflower and bring to a boil then reduce heat and simmer covered for 20 min
- puree soup with an immersion blender till desired consistency
- mix in cheese on med to low heat but do not boil
- mix in the half and half
- Season with salt and pepper to taste
- Top with bacon and serve
- Category: Main Dish