Artichoke Bacon Cauliflower Soup Recipes
CREAMY ROASTED CAULIFLOWER AND ARTICHOKE SOUP
Make and share this Creamy Roasted Cauliflower and Artichoke Soup recipe from Food.com.
Provided by SweetPeaNC
Categories Cauliflower
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees.
- Wash cauliflower then cut into flowerets.
- In a large bowl toss cauliflower with enough olive oil to lightly coat all the pieces then spread them out in a single layer on a rimmed baking sheet.
- Place cauliflower in a preheated 425 degree oven and roast, turning pieces occasionally until almost tender (between 20-30 minutes)
- Remove cauliflower pieces to a bowl with tongs; set aside. There should be some olive oil left on the baking sheet. Very carefully pour the leftover oil into a soup pot or dutch oven.
- Add minced garlic to the oil in the pot and sauté over medium heat until just golden.
- Add cauliflower, artichoke hearts and vegetable stock to the pot and bring to a boil. Turn heat way down and simmer for a few minutes until cauliflower is fully tender (check with fork).
- Remove pot from heat and let cool slightly. Puree the soup until smooth using a food processor, blender, or immersion blender. Return to pot.
- Gently reheat soup then add one cup of light cream, zest of one lemon (not juice), crushed thyme, and lots of salt and fresh ground pepper to taste. Soup can be thinned with extra broth or water if desired. Remove from heat when soup is heated through again.
- Enjoy!
Nutrition Facts : Calories 218.6, Fat 11.9, SaturatedFat 7.3, Cholesterol 39.6, Sodium 211.2, Carbohydrate 24.4, Fiber 6.5, Sugar 4.2, Protein 7.8
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
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CREAMY ARTICHOKE BACON SOUP - BEAUTY AND THE FOODIE
From beautyandthefoodie.com
- In a large stock pot over medium high heat, melt butter and add minced garlic, chopped cauliflower, and artichoke hearts. Saute and stir for 10 minutes.
- Add chicken broth or vegetable broth and stir. Bring pot to a boil, lower heat, cover and simmer for 45 minutes.
- Remove pot from heat. Using an immersion stick blender or hand mixer, blend soup in the pot until pureed (can still have small chunks).
- Add heavy cream, garlic powder, sea salt, onion powder, and black pepper. Blend again for a few seconds, just to combine.
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- Place cauliflower in a Blendtec along with vegetable stock and puree until smooth using the soup button. If you do not have a Blendtec, use a food processor or blender.
- Add artichoke hearts, basil, and and a bit of salt and pepper. Puree once more to incorporate all ingredients.
- Cook bacon to preference then roughly chop it. I shredded a rotisserie chicken to make it easier.
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