Cauliflower Cheese Soup with Bacon and Chicory

Cauliflower cheese soup made with bacon and chicory and a hit of mustard makes a filling meal in itself

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  • Serves 6-8

  • Prep time 15 mins

  • Cooking time 30 mins

  • Total time 45 mins

  • Skill level Easy

  • Calories 434-325 per serving

  • Freeze yes
  • Prepare ahead yes


  • 50g (2oz) butter
  • 1 large onion, sliced
  • 1 garlic clove, crushed
  • 2 heads cauliflower, cut into florets
  • 2 potatoes, peeled and cut into chunks
  • 2tbsp Dijon mustard
  • 850ml (1½pt) hot chicken stock
  • 300ml (½pt) milk
  • 200g (7oz) very strong Cheddar cheese
  • 8-10 slices streaky bacon
  • 8-10 red chicory leaves, shredded


If you haven't had enough cauliflower cheese on your sunday roast, why not try this take on the dish! The bacon, cheese and chicory are perfect accompaniments to the cauliflower, adding a little extra something to what could quite a bland soup! The dijon mustard really deepens the flavour which compliments the saltiness of the bacon, what a treat and it'll really impress your guests!

For some other cauliflower soup ideas, have a look at our soup section.

  1. Melt the butter in a large saucepan and add the onion and garlic. Cook gently without colouring for 10 minutes until softened, then add the cauliflower, potatoes and mustard and cook for a minute before adding the stock and milk.

  2. Bring everything to a gentle simmer, then cook for 15 minutes or so until the potato and cauliflower are tender, add some seasoning and the cheese then whizz in a blender until smooth. Keep warm while you grill the bacon until very crisp, then crumble on top of the soup with the chicory and serve.