Cauliflower Bacon Soup with Mustard Cheese Toasties
Warm, velvety, and packed with flavor, this Cauliflower Bacon Soup with Mustard Cheese Toasties is the ultimate comfort food duo. This creamy soup features tender cauliflower, hearty potatoes, and crispy bacon blended into a luscious base, enriched with a touch of heavy cream and aromatic thyme. On the side, golden-brown mustard cheese toasties—layers of sharp cheddar and Dijon mustard tucked between buttery bread—add the perfect balance of tangy, cheesy goodness. Ideal for cozy weeknight dinners or entertaining, this dish pairs wholesome ingredients with indulgent textures. Serve it steaming hot with bacon crumbles and toasties for dipping, and watch it become your new cold-weather favorite. Keywords: cauliflower soup, bacon soup, mustard cheese toasties, comfort food, creamy soup recipe, easy dinner idea.
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Ingredients
- 1 head (about 700g) Cauliflower
- 150 grams Bacon
- 1 medium (diced) Yellow onion
- 3 cloves (minced) Garlic
- 1 medium (peeled and diced) Potato
- 1.2 liters Chicken or vegetable stock
- 200 milliliters Heavy cream
- 2 tablespoons Olive oil
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon (or to taste) Black pepper
- 1 teaspoon (fresh or dried) Thyme
- 4 large slices Bread slices
- 150 grams (grated) Sharp cheddar cheese
- 2 teaspoons Dijon mustard
- 2 tablespoons (softened) Butter
Directions
Step 1
Separate the cauliflower into florets and set aside. Peel and dice the potato into small cubes.
Step 2
Heat a large pot over medium heat. Add the bacon and cook until crispy. Remove the bacon and set it aside on a plate lined with a paper towel to drain. Leave about 1 tablespoon of bacon fat in the pot for added flavor.
Step 3
Add olive oil to the pot along with the diced onions. Cook for 5-7 minutes until softened and slightly golden. Stir in the minced garlic and thyme, cooking for an additional minute until fragrant.
Step 4
Add the cauliflower florets and diced potato to the pot. Pour in the chicken or vegetable stock, ensuring the vegetables are fully submerged. Bring to a boil, then reduce the heat to a simmer and cover. Cook for 20-25 minutes, or until the cauliflower and potatoes are tender.
Step 5
Meanwhile, prepare the mustard cheese toasties. Spread a thin layer of Dijon mustard on one side of each bread slice. Top two slices with grated cheddar cheese, then cover each with the remaining bread slices to form sandwiches. Butter the outside of each sandwich on both sides.
Step 6
Heat a skillet or griddle over medium heat. Toast the sandwiches for 2-3 minutes per side, or until golden brown and the cheese is melted. Remove from the skillet and let cool slightly before slicing into sticks or halves.
Step 7
Once the soup ingredients are cooked, use an immersion blender (or a standard blender, working in batches) to puree the soup until smooth and creamy. Stir in the heavy cream and season with salt and black pepper to taste.
Step 8
Serve the cauliflower bacon soup hot with a garnish of crispy bacon crumbles on top. Pair each bowl with mustard cheese toasties on the side for dipping.
Nutrition Facts
| Serving size | (2855.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3241.1 |
| Total Fat 235.3g | 0% |
| Saturated Fat 111.1g | 0% |
| Polyunsaturated Fat 14.7g | |
| Cholesterol 579.5mg | 0% |
| Sodium 12459.9mg | 0% |
| Total Carbohydrate 150.4g | 0% |
| Dietary Fiber 23.3g | 0% |
| Total Sugars 31.2g | |
| Protein 126.0g | 0% |
| Vitamin D 28.5IU | 0% |
| Calcium 1535.8mg | 0% |
| Iron 11.1mg | 0% |
| Potassium 4089.7mg | 0% |
Source of Calories