CAULIFLOWER AND BACON SOUP
This nourishing, hearty and creamy cauliflower and bacon soup is comfort in a bowl. Made with everyday ingredients and ready in less than an hour, it's perfect for a weeknight dinner. Top your soup off with some crispy bacon bits, cracked pepper and some crusty croutons. You'll want this cauliflower soup with bacon on repeat this winter.
Provided by Cassie Heilbron
Categories Soups
Time 40m
Number Of Ingredients 8
Steps:
- Heat large pot or dutch oven on medium heat, then add bacon to the pan and cook for a few minutes, stirring regularly, until bacon is crisp. Transfer to a paper towel-lined plate and set aside. Leave the bacon grease in the pot.
- Add onion and garlic and sauté until onion is soft and translucent.
- Add potato, cauliflower and stock to the pot. Cover pot partially, bring to boil then turn down to simmer for 20-25 minutes, until the vegetables are cooked.
- Add 3/4 of the bacon bits to the pot (reserving the rest for serving). Puree the soup using either a stick blender or food processor and process until smooth.
- Return soup to pot and place on medium heat. If the soup is too thick, add some more stock. Simmer for 5 minutes, or until soup is heated through.
- Remove from heat, season the soup to taste salt and mix cream through.
- Serve immediately, garnished with the remaining bacon bits, some sprinkled black pepper, shredded cheese and crusty bread, if desired.
Nutrition Facts : Calories 249 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Fiber 6 grams fiber, Protein 10 grams protein, SaturatedFat 5 grams saturated fat, Sodium 207 grams sodium, Sugar 4 grams sugar
BACON-CHEDDAR CAULIFLOWER CHOWDER
A quick, low-carb chowder. This soup is wonderfully smooth and filling, and thoroughly enjoyed at my house. Serve as is, or garnish with green onion or parsley.
Provided by Jessica Willis
Categories Soups, Stews and Chili Recipes Chowders
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- Cook bacon in a large skillet and over medium heat, turning occasionally, until crispy, 10 to 12 minutes. Transfer to a paper towel-lined plate with a slotted spoon, leaving bacon grease in the skillet. Crumble bacon when cool to the touch.
- Add celery and garlic to the skillet and cook in the bacon grease until celery is tender, 3 to 4 minutes. Add cauliflower, water, and onion powder; cover skillet to steam cauliflower. Cook, stirring every so often, until cauliflower is tender, about 5 minutes.
- Add milk, 1 3/4 cups chicken broth, and hot sauce. Bring to a boil.
- Meanwhile, whisk flour into the remaining chicken broth in a small bowl and drizzle into the boiling chowder. Add Cheddar cheese and 1/2 of the crumbled bacon. Stir until smooth and cheese has melted.
- Season with salt, pepper, and hot sauce. Ladle into bowls and top with remaining bacon.
Nutrition Facts : Calories 251.7 calories, Carbohydrate 9.6 g, Cholesterol 52.8 mg, Fat 16.8 g, Fiber 1.7 g, Protein 16 g, SaturatedFat 9.3 g, Sodium 796.4 mg, Sugar 5 g
CREAM OF CAULIFLOWER AND BACON SOUP
Yes, this is the one you want to address a man-sized appetite and to additionally satisfy the pressing Winter need for comfort food. The original rceipe came from "A Cookbook for the Common Folk."
Provided by Bone Man
Categories Pork
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet, over medium heat, saute the cauliflower, onion and crumbled bacon in the margarine.
- Whisk in the flour.
- Add the chicken stock, milk and Worcestershire sauce.
- Stir in the cheese and, as soon as the cheese melts, the parsley.
- Continue to simmer over low heat until the cauliflower is tender.
Nutrition Facts : Calories 220.3, Fat 15.4, SaturatedFat 6.3, Cholesterol 26.7, Sodium 548.8, Carbohydrate 10.9, Fiber 2, Sugar 5.6, Protein 10.3
CAULIFLOWER AND BACON SOUP
A delicious creamy soup, absolutely divine served with fresh, crusty bread. I got this recipe from a food magazine, not sure which one though!
Provided by Dee-licious
Categories Cauliflower
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in a large pot, add leek and bacon, cook stirring until soft. Add cauliflower, cook, stirring 2 minutes.
- Stir in water and crunbled stock cubes. Simmer covered about 15 minutes or until soft.
- Blend cauliflower until smooth using either a stick mixer or a food processor.
- Return to pan, stir in cream.
- Heat extra butter in a pan, add extra bacon, cook, stirring until crisp, drain on paper.
- Serve soup in bowls sprinkled with extra bacon and chopped parsley.
Nutrition Facts : Calories 201.8, Fat 17.8, SaturatedFat 9.1, Cholesterol 45, Sodium 580.4, Carbohydrate 7.6, Fiber 2.4, Sugar 2.6, Protein 4.3
CREAMY CAULIFLOWER AND BACON SOUP
"This is such a rich dish, you don't need to serve a lot with it. For a simple garnish instead of the bacon, I add a drop of hot sauce to the top and drag a butter knife through it." Mildred Caruso - Brighton, Tennessee
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place cauliflower in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until tender. Cool slightly., Place cauliflower and 1/2 cup cream in a food processor; cover and process until pureed. Transfer to a large saucepan., Stir in the cheese, salt, nutmeg, pepper and remaining cream. Add enough water to reach desired consistency; heat through. Sprinkle each serving with bacon.
Nutrition Facts : Calories 303 calories, Fat 19g fat (11g saturated fat), Cholesterol 79mg cholesterol, Sodium 605mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 6g fiber), Protein 15g protein.
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