Jalapeno Cheddar Bacon Cauliflower Soup Recipes

JALAPENO CHEDDAR & BACON CAULIFLOWER SOUP

Jalapeno Cheddar & Bacon Cauliflower Soup image

A rich, creamy soup with a hint of jalapeno, bacon bits, and a light cheddar cheese flavor.

Time 15m

Yield 4 servings

Number Of Ingredients 6

Ingredients

20 oz. package Green Giant® Cheddar & Bacon Mashed Cauliflower
1 tablespoon butter, unsalted
1/3 cup onion, chopped fine
1 jalapeno pepper , seeded, chopped fine
1 cup chicken broth , low sodium
2 tablespoons scallions, chopped small

Steps:

Take Green Giant® Cheddar & Bacon Mashed Cauliflower and place 2 slits in the plastic, microwave for 7 minutes, carefully lift plastic, stir and cook for another 3 minutes. Let it sit for 1 minute.
While cooking the Green Giant® Cheddar & Bacon Mashed Cauliflower, in a large sauce pan, melt butter. Add onion and jalapeno pepper and cook until transparent; about 3 minutes. Add chicken broth and bring to a simmer. Stir in cooked Green Giant® Cheddar & Bacon Mashed Cauliflower. Once it starts to boil, turn off heat and let it rest for 5 minutes.
Pour into a bowl, add scallions if desired.

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

Ingredients

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

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