Cream Of Cauliflower Soup With Bacon Dill Recipes

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CREAMY CAULIFLOWER SOUP WITH BACON



Creamy Cauliflower Soup with Bacon image

You will never miss the calorie-laden cream in this fresh take on a favorite winter soup. Substituting a potato for the usual half-and-half or heavy cream gives this rich, full-bodied cauliflower soup a velvety texture without adding more fat. Go ahead and add the cauliflower stem to the pot - it has great flavor and will be blended along with the florets. Serve with a tossed salad or your favorite hearty sandwich. If you want to make this recipe completely dairy free, replace the butter with olive oil.

Provided by Southern Living Test Kitchen

Categories     Soup

Time 40m

Yield Serves 4

Number Of Ingredients 12

3 tablespoons butter
1 1/2 cups chopped yellow onion (from 1 medium onion)
1 tablespoon chopped fresh thyme
2 3/4 teaspoons kosher salt
3 garlic cloves, minced (about 1 Tbsp.)
2 tablespoons all-purpose flour
4 cups unsalted chicken stock
1 (12-oz.) russet potato, peeled and diced
1 pound fresh cauliflower florets (from 1 medium head)
Pinch of cayenne pepper
4 thick-cut bacon slices (about 6 oz.), cooked and crumbled
2 tablespoons minced fresh chives

Steps:

  • Melt butter in a large Dutch oven over medium. Add onion, thyme, salt, and garlic. Cover and cook, stirring occasionally, until onion is very soft and slightly caramelized, 10 to 12 minutes. Add flour to Dutch oven, and cook, stirring constantly, 1 minute. Add stock and potato. Increase heat to high, cover, and bring to a boil. Add cauliflower, and reduce heat to medium. Cook, uncovered, until cauliflower is tender, about 20 minutes.
  • Transfer cauliflower mixture to a blender; add cayenne. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening, and process until smooth, about 1 minute. Ladle soup into bowls. Top with bacon and chives.

BACON-CHEDDAR CAULIFLOWER CHOWDER



Bacon-Cheddar Cauliflower Chowder image

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

8 strips bacon
1 stalk celery, finely chopped
2 tablespoons minced fresh garlic
5 cups finely chopped cauliflower
2 tablespoons water
1 teaspoon onion powder
2 cups milk
2 cups chicken broth, divided
3 dashes hot sauce, or to taste
2 tablespoons flour
2 cups shredded sharp Cheddar cheese
salt and ground black pepper to taste

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

CREAMY CAULIFLOWER SOUP



Creamy Cauliflower Soup image

Creamy soups can be soul-warming and so very satisfying. I received this recipe from a friend, and over the years I have served it many times and for many occasions. It makes a lot, so you'll have dinners all week. Or ladle it into a thermos for on-the-go dinners or lunches. - Doris Watt Davis, Hellertown, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 11 servings (2-3/4 quarts).

Number Of Ingredients 13

6 cups chicken broth
2 celery ribs, chopped
1 small onion, chopped
1 medium carrot, chopped
1 large head cauliflower (2 pounds), broken into florets
1/2 cup butter
3/4 cup all-purpose flour
2 cups whole milk
1 cup half-and-half cream
1 tablespoon minced fresh parsley
1 teaspoon salt
1 teaspoon dill weed
1/4 teaspoon white pepper

Steps:

  • In a Dutch oven, combine the broth, celery, onion and carrot. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add cauliflower; cover and simmer 15-20 minutes longer or until vegetables are tender. Cool slightly., Meanwhile, in a saucepan, melt butter. Stir in flour until smooth; gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , In a blender or food processor, process vegetable mixture in batches until smooth; return to pan. Stir in the cream, parsley, salt, dill, pepper and white sauce; heat through.

Nutrition Facts : Calories 195 calories, Fat 12g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 874mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 6g protein.

CAULIFLOWER AND BACON SOUP



Cauliflower and Bacon Soup image

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

30 g butter
1 leek, chopped
3 slices bacon, rind removed, chopped
500 g cauliflower, cut into small florets
3 cups water
2 chicken stock cubes
1/2 cup cream
1 teaspoon butter, extra
1 slice bacon, chopped, extra
2 teaspoons chopped fresh parsley

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

CREAM OF CAULIFLOWER SOUP



Cream of Cauliflower Soup image

This mildly cheesy cauliflower soup is a favorite of mine. I make it often in summer, although it's good anytime. -Karen Brown, West Lafayette, Ohio

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings (1-1/2 quarts).

Number Of Ingredients 10

1/3 cup thinly sliced green onions (tops only)
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups chicken broth
2-1/4 cups frozen cauliflower, thawed and chopped
2 cups 1% milk
1-1/2 cups shredded reduced-fat cheddar cheese
2 tablespoons dry sherry, optional
1 tablespoon minced chives

Steps:

  • In a saucepan, saute onions in butter until tender. Stir in flour and salt until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. , Add cauliflower; simmer for 2 minutes. Add the milk and cheese; cook and stir until cheese is melted. Stir in sherry if desired. Garnish with chives.

Nutrition Facts : Calories 186 calories, Fat 11g fat (6g saturated fat), Cholesterol 36mg cholesterol, Sodium 792mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 1g fiber), Protein 13g protein.

CREAM OF CAULIFLOWER SOUP WITH BACON GREMOLATA



Cream of Cauliflower Soup With Bacon Gremolata image

We're heading into the heart of hot soup season, and this cream of cauliflower will ward off autumn's chill with the best of them.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cauliflower

Time 1h5m

Yield 8

Number Of Ingredients 16

1 tablespoon olive oil
1 onion, chopped
1 rib celery, chopped
3 cloves garlic
salt to taste
1 large russet potato, peeled and quartered
2 heads cauliflower, cored and separated into florets
1 quart chicken broth
1 quart water
1 pinch cayenne pepper, or more to taste
½ cup heavy cream
4 strips bacon, chopped
1 ½ cups fresh breadcrumbs
1 teaspoon lemon zest
1 tablespoon finely grated Parmigiano-Reggiano cheese
2 tablespoons chopped Italian flat-leaf parsley

Steps:

  • Heat olive oil in a saucepan over medium heat. Cook and stir onion and celery in the hot oil until translucent, about 5 minutes. Add garlic and salt, and stir for 1 minute. Stir in potato, cauliflower, chicken broth, and water. Bring to a boil, reduce heat to medium-low and simmer until cauliflower is tender and potatoes are easily smashed against the side of the pot, about 30 minutes.
  • Puree the soup using an immersion blender until smooth. Reduce heat to low, season with cayenne pepper and salt. Pour in cream and stir until warmed. Season with more salt if needed.
  • Cook bacon in a skillet over medium heat until crisp, about 8 minutes. Transfer cooked bacon to a paper towel lined plate to drain. Toss breadcrumbs in the remaining bacon grease in the skillet, and cook over low heat until toasted and crisp. Stir in cheese and continue to cook until melted. Transfer to a bowl and cool to room temperature. Stir in bacon, lemon zest, and parsley. Toss to coat.
  • Serve soup garnished with bacon gremolata over the top.

Nutrition Facts : Calories 236.3 calories, Carbohydrate 33.1 g, Cholesterol 18.4 mg, Fat 8.1 g, Fiber 6 g, Protein 9.4 g, SaturatedFat 3 g, Sodium 804.6 mg, Sugar 6.3 g

CREAMY CAULIFLOWER AND BACON SOUP



Creamy Cauliflower and Bacon Soup image

"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

1 medium head cauliflower (2 pounds), cut into florets
2 cups half-and-half cream, divided
1/2 cup shredded Asiago cheese
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/8 teaspoon pepper
1/2 to 1 cup water
4 bacon strips, cooked and crumbled

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.

CREAM OF CAULIFLOWER SOUP WITH BACON



Cream of Cauliflower Soup with Bacon image

You're sure to enjoy our recipe for Creamy Cauliflower Soup with Crispy Bacon, whether you're a big fan of the vegetable, like things creamy, or are a lover of bacon! This easy-to-make cream of cauliflower soup is sure to hit the spot on a chilly day.

Provided by My Food and Family

Categories     Recipes

Time 55m

Yield 6 servings, 1 cup each

Number Of Ingredients 10

1 Tbsp. olive oil
1 cup chopped onions
6 cups small cauliflower florets
4 sprigs fresh thyme
4 WYLER'S Instant Bouillon Chicken Flavored Cubes
1 qt. (4 cups) water
1/4 tsp. black pepper
1/2 cup PHILADELPHIA Garlic & Herb Cream Cheese Spread
4 slices OSCAR MAYER Bacon, cooked, crumbled
1/4 cup crushed croutons

Steps:

  • Heat oil in large saucepan on medium heat. Add onions; cook and stir 5 min. or until softened. Add cauliflower and thyme; cook and stir 2 min.
  • Add bouillon cubes, water and pepper; bring to boil. Cover; simmer on medium-low heat 30 min.
  • Remove and discard thyme sprigs. Use immersion blender to process soup until smooth.
  • Add cream cheese product; cook on medium heat 2 to 3 min. or until cream cheese is completely melted and soup is well blended.
  • Sprinkle with bacon and crushed croutons.

Nutrition Facts : Calories 140, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 810 mg, Carbohydrate 13 g, Fiber 3 g, Sugar 4 g, Protein 6 g

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