Ingredients
1
medium head cauliflower (1 1/2 lb), separated into florets
3
tablespoons olive oil
2
cups chicken broth
1 1/2
cups half-and-half
1 1/2
teaspoons chopped fresh thyme leaves
3/4
teaspoon salt
1 1/2
cups shredded Cheddar cheese (6 oz)
4
slices bacon, crisply cooked, crumbled
Additional shredded Cheddar cheese, if desired
Fresh thyme sprigs, if desired
Preparation
Pat cauliflower dry with paper towels so it will brown more quickly and easily. Coarsely chop into 1/2-inch pieces (about 6 cups). In 12-inch skillet, heat oil over medium heat. Spread cauliflower in single layer in skillet. Cook 8 to 10 minutes, stirring occasionally, until golden brown.
Stir in broth, half-and-half, chopped thyme and salt. Heat to boiling; reduce heat. Simmer 5 minutes, stirring occasionally, until cauliflower is tender. Remove from heat; stir in cheese until melted.
Carefully pour 3 cups of the soup into blender (making sure to get equal amounts of cauliflower and broth). Cover; blend on medium speed about 30 to 45 seconds, stopping blender occasionally to scrape sides, until smooth. Return to skillet with remaining soup; stir to blend. Heat just until hot if necessary.
Garnish individual servings with bacon, additional cheese and thyme sprig.
