Cream Of Cauliflower And Bacon Soup Recipes

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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.

CAULIFLOWER AND BACON SOUP



Cauliflower and Bacon Soup image

This nourishing, hearty and creamy cauliflower and bacon soup is comfort in a bowl. Made with everyday ingredients and ready in less than an hour, it's perfect for a weeknight dinner. Top your soup off with some crispy bacon bits, cracked pepper and some crusty croutons. You'll want this cauliflower soup with bacon on repeat this winter.

Provided by Cassie Heilbron

Categories     Soups

Time 40m

Number Of Ingredients 8

3 Bacon Slices, diced
1 small Cauliflower Head, cut into florets
2 Potatoes , peeled and diced
1 Brown / Yellow Onion, diced
500 mls / 2 cups Chicken or Vegetable stock, or more, if required
2 garlic cloves, minced
Salt + Pepper, to taste
1/4 cup Heavy Cream / Cooking Cream

Steps:

  • 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.
  • Add onion and garlic and sauté until onion is soft and translucent.
  • Add potato, cauliflower and stock to the pot. Cover pot partially, bring to boil then turn down to simmer for 20-25 minutes, until the vegetables are cooked.
  • Add 3/4 of the bacon bits to the pot (reserving the rest for serving). Puree the soup using either a stick blender or food processor and process until smooth.
  • Return soup to pot and place on medium heat. If the soup is too thick, add some more stock. Simmer for 5 minutes, or until soup is heated through.
  • Remove from heat, season the soup to taste salt and mix cream through.
  • Serve immediately, garnished with the remaining bacon bits, some sprinkled black pepper, shredded cheese and crusty bread, if desired.

Nutrition Facts : Calories 249 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Fiber 6 grams fiber, Protein 10 grams protein, SaturatedFat 5 grams saturated fat, Sodium 207 grams sodium, Sugar 4 grams sugar

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.

CREAM OF CAULIFLOWER AND BACON SOUP



Cream of Cauliflower and Bacon Soup image

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

3 slices bacon, fried and crumbled
1 head cauliflower, chopped
3 tablespoons margarine
1/4 cup onion, chopped
1/4 cup all-purpose flour
3 cups chicken broth (canned)
2 cups whole milk
1 teaspoon Worcestershire sauce
1 cup sharp cheddar cheese, shredded
1/4 cup fresh parsley, chopped

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



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

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

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.

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

CREAM OF CAULIFLOWER SOUP WITH BACON & DILL



Cream of Cauliflower Soup with Bacon & Dill image

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

4 slices OSCAR MAYER Center Cut Bacon, chopped
1 onion, chopped
1 can (14.5 oz.) fat-free reduced-sodium chicken broth
1/2 cup water
1 large baking potato (1/2 lb.), peeled, chopped
4 cups small cauliflower florets
1/2 cup KRAFT Shredded Italian* Five Cheese Blend, divided
1/3 cup KRAFT Buttermilk Ranch Dressing, divided
2 Tbsp. coarsely chopped fresh dill

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

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From greenandketo.com


CAULIFLOWER AND BACON SOUP RECIPE | GOURMET TRAVELLER
Reserve bacon, rosemary and fat separately. 2. Add half the reserved fat to a saucepan over medium heat, add onion and garlic and stir until softened (10-12 minutes). Add cauliflower, stock and 500ml water, bring to the boil, then reduce heat to medium and simmer until cauliflower is tender (10-15 minutes). Remove from heat, add crème fraîche ...
From gourmettraveller.com.au


CREAM OF CAULIFLOWER SOUP • LOW CARB WITH JENNIFER
2018-06-14 Saute bacon over medium-hi heat in a heavy bottom pan until crispy. Remove all but 2 tablespoons of bacon grease and bacon, if desired. add onion and saute over medium heat until soft. add chicken broth and chopped cauliflower, bring to a boil. Reduce to simmer and let the cauliflower cook until fork tender.
From jenniferbanz.com


POTATO BACON CAULIFLOWER SOUP - RECIPES | COOKS.COM
In 5 quart Dutch oven ... high heat, saute bacon 3 minutes, or until crisp. ... longer. Stir in potato soup, broth and milk; bring to boiling.Add broccoli, cauliflower, and corn.Simmer covered ... dill. Makes 8-10 servings.
From cooks.com


CAULIFLOWER SOUP WITH BACON - SIMPLY STACIE
Instructions. Heat one tbsp of the olive oil in a large pan, add in the onion and fry gently for 4-5 minutes until it starts to go translucent. Add in the garlic and heat through for a minute, then add in the potato, cauliflower, stock, and milk. Bring to the boil and simmer gently for 15 minutes.
From simplystacie.net


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