Roasted Cauliflower Bacon Soup Recipes

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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.

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