2cupschicken brothor vegetable broth, plus more as needed
2cupsheavywhipping cream, plus more as needed
½cupshredded Cheddar cheeseplus more for topping
Sliced scalliongreen parts only, or fresh chives, for garnish
Instructions
Preheat the oven to 400°F.
On a large rimmed baking sheet, toss the cauliflower with the olive oil and season with salt and pepper. Bake for 25 to 30 minutes or until slightly browned.
While the cauliflower roasts, in a large saucepan over medium heat, cook the bacon for 5 to 7 minutes until crispy. Transfer the bacon to a paper towel–lined plate to drain; leave the bacon fat in the pan.
Return the pan to medium heat and add the onion and garlic. Stir well to combine and sauté for 5 to 7 minutes until the onion is so ened and translucent. Season with salt and pepper.
Remove the cauliflower from the oven and add it to the pan with the onion and garlic. Stir in the broth and bring the liquid to a simmer. Reduce the heat to low. Cook for 5 to 7 minutes. Remove from the heat. With an immersion blender, carefully blend the soup. Alternatively, transfer the soup to a regular blender (working in batches if necessary), blend until smooth, and return the soup to the pan.
Stir in the cream. You may need to add a bit more broth or cream, depending on how thick you like your soup. Add the Cheddar and stir until melted and combined. Spoon the soup into bowls and top with bacon and more Cheddar. Garnish with scallion.