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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 274.9
  • Total Fat: 19.2 g
  • Cholesterol: 47.8 mg
  • Sodium: 890.1 mg
  • Total Carbs: 14.3 g
  • Dietary Fiber: 4.0 g
  • Protein: 13.8 g

View full nutritional breakdown of Cream of Cauliflower and Aged Cheddar Soup with Bacon calories by ingredient
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Cream of Cauliflower and Aged Cheddar Soup with Bacon

Submitted by: BTVMADS
Cream of Cauliflower and Aged Cheddar Soup with Bacon

Introduction

Cauliflower and garlic take on a whole new dimension when they're roasted. Pureeing them with cheddar cheese and cream, then topping with a crumble of bacon, elevates the flavors from delicious to decadence!

Recipe (slightly adapted) from ClosetCooking.com
Cauliflower and garlic take on a whole new dimension when they're roasted. Pureeing them with cheddar cheese and cream, then topping with a crumble of bacon, elevates the flavors from delicious to decadence!

Recipe (slightly adapted) from ClosetCooking.com

Number of Servings: 4

Ingredients

    2 tsp. Safflower or olive oil
    1 small (5") head of cauliflower, broken into bite-sized florets
    3 cloves garlic
    4 slices bacon
    1/2 large onion, diced
    3 cups vegetable or chicken broth
    2 tsp. dried thyme
    1/2 cup each 2% Milk and Half and Half
    1 cup shredded cheddar cheese
    Salt and pepper to taste

Tips

If you don't have an immersion (stick) blender, you can puree the soup in batches in a bar blender.


Directions

Preheat the oven to 400 while you prep your cauliflower and onion.

Arrange the cauliflower and garlic on a foil-lined baking sheet and drizzle with the safflower oil. Sprinkle on some salt and roast for about 20 minutes, or until golden brown.

When there are 10 minutes left on the roasting, place the slices of bacon in a large, heavy soup pot. Cook over medium heat, or until the bacon is crispy and most of the fat has rendered out. Remove the bacon, crumble it into pieces, and set aside.

Add the onion to the bacon fat and saute until soft, about 5 minutes. By then, the cauliflower and garlic will be done, so add those to the cooked onion along with the thyme, chicken broth, and salt and pepper. Bring to a simmer and cook for 10 minutes.

Puree the veggies with a stick blender. Blend in the milk and cream. Stir in the cheese.

Ladle the soup into bowls and top with the reserve bacon. Serve the soup with a slice of garlic toast, if desired.

Serving Size: Makes 4, 1-1/2 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user BTVMADS.






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