A creamy cheesy cauliflower soup made with fresh cauliflower, cream, sharp cheddar cheese, and bacon. A velvety smooth cream of cauliflower soup will become a winter staple in your home!
In a large pot over medium-high heat, add 2 Tablespoons of butter and let melt. Add onion and saute for 5-7 minutes. Add garlic and chopped cauliflower. Saute for 2-3 minutes.
Add chicken broth and cover with lid. Simmer for 15-20 minutes, or until the cauliflower is tender.
Meanwhile, make a roux in another pot. Heat remaining 2 Tablespoons of butter and flour over medium-low heat. Once it makes a paste, add half-n-half and whole milk. Stir in mustard, salt, and pepper. Let thicken for 8-10 minutes.
Once cauliflower is tender, carefully transfer to a blender or use an immersion blender to puree. I use a measuring cup to transfer one cup at a time. Make sure to vent the blender and not fill it too much since it does expand.
Stir cauliflower puree into cream mixture. Add cheese and stir together. Season to taste. Serve with crispy bacon and extra cheddar cheese.