Cauliflower Cheddar Bisque

I’ve been making this recipe for years and it’s one of my very favorites. My husband isn’t a huge vegetable fan, but I can always get him to happily eat this soup. He agrees that it tastes much more sinful than it is. The cauliflower base lends itself to a super creamy final product. I like to top mine with bacon (similar to the loaded baked potato soup), but you could easily skip and also use vegetable broth and make it vegetarian. I love how this soup packs a punch, too. You get the health benefits of cauliflower and also a tangy delightful flavor thanks to the white wine and dollop of sour cream. Serve with crusty bread or a simple green salad. Note: I use an immersion blender for this soup. I like to blend about 80% of the soup leaving a few bites of cauliflower behind. I like this consistency/texture. But you do whatever you like!

CAULIFLOWER CHEDDAR BISQUE

Prep and cook time: 45 minutes | Yields 4-6 portions

INGREDIENTS:

- 6 slices bacon

- 1 T olive oil

- 1/2 white onion diced

- 3/4 t dried thyme

- 1/2 t dried tarragon

- 8 cups cauliflower Use one large head of fresh cauliflower or two 12-oz frozen packages

- 1 t minced garlic (3 cloves)

- 1 t salt

- 1/2 t pepper

- 1/2 cup white wine

- 5 cups chicken or veg broth

- 1/2 cup cream or half n half

- 1 1/2 cup packed shredded sharp white cheddar cheese I like to use Coastal English cheddar or Beecehers.

- 1/2 cup sour cream

- shake of cayenne pepper

- fresh chives for serving

DIRECTIONS:

1.) Cook bacon until crispy in a large dutch oven over medium-high heat. Set bacon strips aside and leave grease in pan.

If making this vegetarian, skip this step and pour in 1 T of olive oil

2.) Dice onion and add to base of pot. Sprinkle on 3/4 t of dried thyme and 1/2 t of tarragon. Stir and cook until onions are translucent. Add 8 cups cauliflower, minced garlic, and season with salt and pepper. Cook and brown cauliflower for 5-7 minutes over medium heat. Stir often.

3.) Deglaze pan with 1/2 cup white wine of your choice. Stir for a minute or two.

4.) Add chicken broth and cream. Stir and bring to a simmer.

5.) Once simmering, add in cheddar cheese slowly and mix until congruent. Cook for ten minutes.

6.) Use an immersion blender to purée soup. I like to purée about 80% of my soup, leaving a few bites of cauliflower behind. Blending it is what yields that luxurious texture and flavor, but do whatever you prefer!

7.) Add in sour cream and a tiny shake of cayenne. Stir.

Like I've said a million times, a tiny bit of cayenne pepper won’t make your dish spicy. It just lifts the flavors of your dish and makes it taste so. much. better! Speaking of taste, try a spoonful of your soup! Add additional salt or pepper if necessary.

8.) Top with bacon bits, minced fresh chives and a sprinkle of additional cheese. Enjoy!