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Cauliflower Cheddar Soup


This is just incredibly delicious.  I use the Seriously Sharp Cabot Cheddar Cheese.  The bacon crumbles really make it.  But if you are vegetarian, skip that; it is wonderful without the garnish.

Cauliflower Cheddar Soup

Prep time 15 minutes
Cook time 45 minutes
Total time 1 hour
Dietary Vegetarian
Misc Serve Hot
Occasion Casual Party
By author Steven A Burns


  • 1 Large Cauliflower
  • 1 Large Carrot
  • 2 Celery Stalks
  • 2 Garlic Cloves
  • 8oz Sharp Cheddar Cheese
  • 1lb Bacon (You will make bacon bits for garnish. You will have lots left over)
  • 3 cubes Chicken Bullion
  • 1/2 teaspoon Dry Ground Mustard
  • 1/2 teaspoon Ground Rosemary
  • Salt and Pepper (to taste)
  • 6g Watewr


Step 1
Start cooking the bacon, whatever method you like
Step 2
Peel the carrots and the garlic cloves
Step 3
Chop up all vegetables and garlic and throw them into a pressure cooker
Step 4
Add spices, crumbled bouillon cubes and water to pressure cooker. Set cooker to cook soup for 30 minutes.
Step 5
Grate the cheese.
Step 6
Check on the bacon and chop it into bits for the garnish whenever it is done.
Step 7
When the pressure cooker has finished, puree the soup with an immersion blender. Take your time; get all the chunks.
Step 8
Stirring in one direction only, add the cheese, melting it as you go.
Step 9
Serve the soup hot with bacon bits as garnish. Try not consume it all in one sitting.

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