CREAMY CAULIFLOWER AND BACON SOUP
Hot, creamy and packed full of goodness, this tasty cauliflower and bacon soup is beautiful served warm with a slice of crusty bread on a cool winter's evening.
Categories Midweek Dinner
Time 30m
Yield Serves 4
Number Of Ingredients 11
Steps:
- Heat oil in a saucepan over moderate heat. Add onion and bacon. Cook, stirring, 3 minutes, or until soft. Add garlic. Cook, stirring, 1 minute or until fragrant.
- Add potato, cauliflower and stock. Bring to the boil. Reduce heat to low. Simmer 12 minutes, or until vegetables are tender. Remove from heat. Cool slightly.
- Blend soup, in batches, until smooth. Return to saucepan. Stir in cream and parmesan. Warm gently over low heat until heated. Season. Ladle into serving bowls. Sprinkle with chives. Serve with bread.
Nutrition Facts : ServingSize Serves 4
CREAMY CAULIFLOWER SOUP WITH BACON
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
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.
COLD CAULIFLOWER SOUP WITH BACON AND CROUTONS
Provided by Giada De Laurentiis
Time 3h
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the croutons: Position a rack in the center of the oven and preheat the oven to 400 degrees F. Arrange the bread cubes in a single layer on a rimmed baking sheet. Drizzle with the olive oil. Sprinkle the thyme on top and season with the salt and pepper if using. Toss until coated. Bake until golden and crisp, 10 to 12 minutes. Set aside to cool.
- For the bacon: On another baking sheet, arrange the bacon in a single layer. Bake until browned and crisp, 15 to 17 minutes. Drain on paper towels. When cool enough to handle, chop into 1/2-inch pieces and set aside.
- For the soup: In a large saucepan or Dutch oven, melt the butter over medium-high heat. Add the celery, shallots, 1 teaspoon salt and 1/4 teaspoon pepper, and cook until soft, about 4 minutes. Add the garlic and cook until aromatic, about 30 seconds. Stir in the chicken broth, thyme and cauliflower. Bring the mixture to a boil. Reduce the heat to a simmer, cover and cook until the vegetables are tender, 20 to 25 minutes.
- In batches, puree the soup in a food processor until smooth. Season with salt and pepper. Cool the soup to room temperature, then refrigerate until ready to serve, at least 2 hours.
- Ladle the chilled soup into bowls and garnish with the croutons and bacon.
- Cook's Note: The soup can also be blended using an immersion blender.
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
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
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
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
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
CREAMY CAULIFLOWER CASSEROLE WITH BACON AND CHEDDAR
Even the kids like this one. "Wow" We made only half of this one. There was plenty for everyone and even some left over.
Provided by The MysticWood
Categories Cheese
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Mix bacon, 1/2 cup cheese, and parsley in small bowl. Set aside for topping.
- Heat oven to 350 degrees. Bring 4 quarts water to boil in large pot. Add 1 tbsp salt and cauliflower, cook until tender. Drain and rinse with cold water. Transfer half to cutting board and roughly chop.
- Melt cream cheese on low heat. Stir in heavy cream and remaining 2 1/2 cups of cheddar, cook until starts to melt.
- Off heat stir in sour cream, cauliflower, 1/2 tsp salt and pepper. Transfer to a 2 quart baking dish, sprinkle with topping, and bake until brown and bubbly, about 15 minutes.
CREAMY CAULIFLOWER SOUP WITH ARTICHOKE HEARTS, ASIAGO AND BACON!
Make and share this Creamy Cauliflower Soup With Artichoke Hearts, Asiago and Bacon! recipe from Food.com.
Provided by KerfuffleUponWincle
Categories Pork
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook bacon until crisp; drain on paper towels and set aside.
- Simmer cauliflower in chicken broth until tender (about 10 minutes). Puree in blender until it is as smooth as you'd like. Return to pot.
- Add seasonings and heavy cream; heat through over very low heat.
- Top individual servings with artichoke hearts, shredded Asiago cheese, and crumbled bacon.
Nutrition Facts : Calories 181.8, Fat 12.3, SaturatedFat 6.1, Cholesterol 32.6, Sodium 586.1, Carbohydrate 12.5, Fiber 6.7, Sugar 2.7, Protein 7.7
LOW CARB CAULIFLOWER AND BACON SOUP
Make and share this Low Carb Cauliflower and Bacon Soup recipe from Food.com.
Provided by Raquel Grinnell
Categories Cauliflower
Time 40m
Yield 6-7 cups, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Separate cauliflower and cut into small pieces. Boil with chicken & bacon stock until very tender. Fry bacon until crisp, place on paper towel to drain. Saute onion in bacon fat until soft, about 8 minutes.
- Place onion and cooked cauliflower in food processor with some of the broth (how much broth depends on how thick you want it). Add butter and cream and pulse until creamy. Sprinkle in salt and pepper to taste.
- Top with cooked bacon and cheese and serve.
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