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.
CREAM OF CAULIFLOWER SOUP WITH BACON GREMOLATA
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
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
WINNING CREAM OF CAULIFLOWER SOUP
Meet the Cook: Generally, my husband isn't a soup fan - but his spoon's poised and ready for this version. I adapted this rich and creamy concoction from a recipe I tasted at a local restaurant...and it's since become a popular item on my "menu". -Carol Reaves, San Antonio, Texas
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 17
Steps:
- In a soup kettle or Dutch oven, saute the onions, carrots, celery and garlic in 1/4 cup butter until tender. Add cauliflower, broth, parsley, salt and pepper, basil and tarragon. Cover and simmer until the vegetables are tender, 30 minutes. , Meanwhile, in a saucepan, melt the remaining butter. Stir in flour until smooth. Gradually stir in the milk and whipping cream. Bring to a boil; cook and stir until thickened, 2 minutes. Add to cauliflower mixture. Cook until thickened, stirring frequently, 10 minutes. Remove from the heat; stir in sour cream. Garnish with tarragon if desired.
Nutrition Facts : Calories 286 calories, Fat 23g fat (14g saturated fat), Cholesterol 68mg cholesterol, Sodium 1083mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 4g fiber), Protein 6g protein.
CREAM OF CAULIFLOWER SOUP WITH BACON
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
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
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
CREAM OF CAULIFLOWER SOUP WITH BACON & DILL
Cook and blend cauliflower into the creamiest soup imaginable. Top this Cream of Cauliflower Soup with crisp bacon and fresh dill. You're welcome.
Provided by My Food and Family
Categories Meal Recipes
Time 45m
Yield 4 servings, 1 cup each
Number Of Ingredients 9
Steps:
- Cook and stir bacon in large saucepan on medium heat until crisp. Remove bacon from pan with slotted spoon, reserving 2 Tbsp. drippings in pan. Drain bacon on paper towels.
- Add onions to reserved drippings in pan; cook and stir 8 min. or until tender. Add broth, water and potatoes; stir. Bring to boil; cover. Simmer on medium-low heat 15 min. or just until potatoes are tender. Stir in cauliflower; cook 7 min. or until tender. Stir in 1/4 cup each cheese and dressing.
- Blend soup, in batches, in blender until smooth. Ladle into 4 bowls. Sprinkle bacon over soup; top with remaining cheese. Drizzle with remaining dressing; sprinkle with dill.
Nutrition Facts : Calories 290, Fat 19 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 650 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 10 g
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
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- 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.
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- 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.
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