Cauliflower Soup

Ingredients

• 3 strips bacon
• ½ cup diced yellow onion
• 3 cloves minced garlic
• 4 cups vegetable broth
• 2 pounds cauliflower florets
• 1 teaspoon salt
• ¼ teaspoon white pepper
• 1 cup grated sharp white cheddar cheese
• 1 tablespoon chopped chives

Steps

1. 1

   Heat dutch oven or large pot over medium heat, add the 3 strips bacon, and cook to desired crispness. Remove the bacon and chop. Drain the grease, reserving 1 tablespoon in the pot.

2. 2

   Add the ½ cup diced yellow onion to the bacon grease in the pot and cook over medium heat until the onions are softened. Stirring occasionally.

3. 3

   Add the 3 cloves minced garlic and cook for an additional 30 seconds.

4. 4

   Pour in the 4 cups vegetable broth , add the 2 pounds cauliflower florets, 1 teaspoon salt, and ¼ teaspoon white pepper. Bring to a boil. Simmer for 15-20 minutes until the cauliflower is softened.

5. 5

   Using an immersion blender, blender, or food processor, carefully blend the soup until smooth and creamy.

6. 6

   Serve the soup warm with cooked chopped bacon, 1 cup grated sharp white cheddar cheese, and 1 tablespoon chopped chives.