Cauliflower Cheddar Bisque

I’ve been making this recipe for years and it’s one of my very favorites. My husband isn’t a huge vegetable fan, but I can always get him to happily eat this soup. He agrees that it tastes much more sinful than it is. The cauliflower base lends itself to a super creamy final product. I like to top mine with bacon (similar to the loaded baked potato soup), but you could easily skip and also use vegetable broth and make it vegetarian. I love how this soup packs a punch, too. You get the health benefits of cauliflower and also a tangy delightful flavor thanks to the white wine and dollop of sour cream. Serve with crusty bread or a simple green salad.
Note: I use an immersion blender for this soup. I like to blend about 80% of the soup leaving a few bites of cauliflower behind. I like this consistency/texture. But you do whatever you like!

CAULIFLOWER CHEDDAR BISQUE
Prep and cook time: 45 minutes | Yields 4-6 portions

INGREDIENTS:
- 6 slices bacon
- 1 T olive oil
- 1/2 white onion diced
- 3/4 t dried thyme
- 1/2 t dried tarragon
- 8 cups cauliflower Use one large head of fresh cauliflower or two 12-oz frozen packages
- 1 t minced garlic (3 cloves)
- 1 t salt
- 1/2 t pepper
- 1/2 cup white wine
- 5 cups chicken or veg broth
- 1/2 cup cream or half n half
- 1 1/2 cup packed shredded sharp white cheddar cheese I like to use Coastal English cheddar or Beecehers.
- 1/2 cup sour cream
- shake of cayenne pepper
- fresh chives for serving

DIRECTIONS:
1.) Cook bacon until crispy in a large dutch oven over medium-high heat. Set bacon strips aside and leave grease in pan.
If making this vegetarian, skip this step and pour in 1 T of olive oil
2.) Dice onion and add to base of pot. Sprinkle on 3/4 t of dried thyme and 1/2 t of tarragon. Stir and cook until onions are translucent. Add 8 cups cauliflower, minced garlic, and season with salt and pepper. Cook and brown cauliflower for 5-7 minutes over medium heat. Stir often.
3.) Deglaze pan with 1/2 cup white wine of your choice. Stir for a minute or two.
4.) Add chicken broth and cream. Stir and bring to a simmer.
5.) Once simmering, add in cheddar cheese slowly and mix until congruent. Cook for ten minutes.
6.) Use an immersion blender to purée soup. I like to purée about 80% of my soup, leaving a few bites of cauliflower behind. Blending it is what yields that luxurious texture and flavor, but do whatever you prefer!
7.) Add in sour cream and a tiny shake of cayenne. Stir.
Like I've said a million times, a tiny bit of cayenne pepper won’t make your dish spicy. It just lifts the flavors of your dish and makes it taste so. much. better! Speaking of taste, try a spoonful of your soup! Add additional salt or pepper if necessary.
8.) Top with bacon bits, minced fresh chives and a sprinkle of additional cheese. Enjoy!