Cauliflower Cheese Soup! With BACON of course!


When I decided I’d be making homemade bread this weekend, I knew I needed to pair it with soup. But what kind? I’ve been craving a Chicken Curry Soup that I used to get from a little cafe, Cafe La Scala, outside a bank I worked at in Walnut Creek 10+ years ago. The cook at the time, nicknamed the Soup Nazi (courtesy Seinfeld!) made some of the most delicious soups I’ve ever had the joy of tasting.  They always sold out quickly, so I was sure to place my order early morning to secure a bowl. My absolute favorites were the Chicken Curry and Baked Potato soups. Both were beyond excellent and I’ve yet to find a soup that’s come close to the soup making skills of the Soup Nazi. He truly mastered the perfection of homemade soup!
I scoured the world-wide web for a few hours looking for a Chicken Curry Soup recipe that by sound, came close to what I remember having. I found a few promising recipes, but nothing that held my attention. I wasn’t feeling a traditional chicken, vegetable or beef soup. I tossed around the idea of  Tortilla Soup, and although I make a slammin’ Tortilla Soup, I wasn’t feeling it with a side of homemade whole wheat bread. While flipping thru my recipe binder, I ran across a recipe for Cauliflower Cheese Soup. It hit me like a lightening bolt! This was the one! Why didn’t I think of this one before!?

Cauliflower Cheese Soup with extra cheese and BACON!! 🙂

Cauliflower Cheese Soup

3/4 cup water
1 cup cauliflower, chopped
1 cup cubed potatoes
1/2 cup finely chopped celery
1/2 cup diced carrots
1/4 cup chopped onion
1/4 cup butter
1/4 cup all-purpose flour
3 cups milk
salt and pepper to taste
4 ounces shredded Cheddar cheese

1. In a large saucepan, combine water, cauliflower, potatoes, celery, carrots, and onion. Boil for 5 to 10 minutes, or until tender. Set aside.

2. Melt butter in separate saucepan over medium heat. Stir in flour, and cook for 2 minutes. Remove from heat, and gradually stir in milk. Return to heat, and cook until thickened. Stir in vegetables with cooking liquid, and season with salt and pepper. Stir in cheese until melted, and remove from heat.

Side notes: I eyed the veggie measurements, used about 1 cup of water and I pureed the veggies before adding them to the roux.  I topped the soup with extra cheese and crisped bacon!

I’m still on the look-out for a good Chicken Curry Soup. If you know of a good one, please help a sista out! 🙂


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