Smoky Bacon, Cauliflower, and Cheddar Soup

  • 5 slices Bacon, sliced
  • 3 tbsp. Fatworks
  • 2 tsp. Garlic, minced
  • 12 oz. Cauliflower, chopped
  • 1 tsp. Liquid Smoke
  • 2 cups Chicken Broth
  • 1 1/2 cups Coconut Milk (from the carton)
  • 1 tsp. Onion Powder
  • 1/2 tsp. Thyme
  • 1/4 tsp. Cayenne Pepper
  • 1/2 cup Heavy Cream
  • 8 oz. Sharp Cheddar, shredded
  • Salt and Pepper to Taste
  1. Cook bacon in a pot over medium heat. Chop cauliflower as bacon is cooking.
  2. Remove bacon and set aside, leaving grease in the pot. Add fatworks, garlic, cauliflower and salt and pepper to taste.
  3. Cook for about 8-10 minutes or until cauliflower is al dente.
  4. Add liquids (except cream) and spices. Season again with salt and pepper. Use an immersion blender to mix well.
  5. Bring liquid to a boil, then turn the stove to low and simmer for 45 minutes.
  6. Turn the stove off. Add cheese and cream, then immersion blend again. Stir in bacon before serving.