Recipe courtesy of Ree Drummond

Cheesy Cauliflower Soup

Name: Cheesy Cauliflower Soup
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 10 servings
Ingredients: 4 thin slices bacon, cut into small bits; 1 white onion, finely diced; 1 head cauliflower, broken into small florets; 1/2 teaspoon Cajun spice, or more to taste; Kosher salt and freshly ground black pepper; 8 cups (2 quarts) low-sodium chicken broth; 4 tablespoons (1/2 stick) butter; 1/4 cup all-purpose flour; 2 cups whole milk; 1 cup half-and-half; 3 cups grated Monterey Jack cheese, plus more for serving; 1/4 cup sour cream; 2 tablespoons minced fresh parsley, plus more for serving

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Level: Easy

Total: 50 min
Active: 35 min

Yield: 10 servings

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Ingredients

4 thin slices bacon, cut into small bits

1 white onion, finely diced

1 head cauliflower, broken into small florets

1/2 teaspoon Cajun spice, or more to taste

Kosher salt and freshly ground black pepper

8 cups (2 quarts) low-sodium chicken broth

4 tablespoons (1/2 stick) butter

1/4 cup all-purpose flour

2 cups whole milk

1 cup half-and-half

3 cups grated Monterey Jack cheese, plus more for serving

1/4 cup sour cream

2 tablespoons minced fresh parsley, plus more for serving

Directions

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Watch how to make this recipe.

In a large pot, fry the bacon pieces over medium-high heat until crisp. Drain the bacon on a paper towel and set aside. Pour off the grease and return the pot to the stove.

Add the onions to the pot and cook over medium-high heat for 3 to 4 minutes. Add the cauliflower, sprinkle with the Cajun spice and 1/2 teaspoon black pepper and cook, stirring, until the cauliflower starts turning golden brown, another 3 to 4 minutes. Stir in the chicken broth, bring to a boil, reduce the heat to a simmer and cook for 15 minutes.

Use an immersion blender to puree the mixture slightly, or all the way if you prefer. (Or use a regular blender; just don't fill too full.)

In a separate saucepan or skillet, melt the butter. Sprinkle in the flour and whisk to form a paste. Pour in the milk, then continue cooking until it thickens. Remove from the heat and stir in the half-and-half.

Pour the white sauce into the soup. Turn the heat to medium high and bring back to a boil for 3 to 5 minutes. Reduce the heat to low, stirring in the cheese and sour cream until the cheese is fully melted. Stir in the parsley.

Taste and adjust the seasoning. Serve with a little extra cheese, a sprinkle of bacon and a sprinkle of parsley.