Cream of Cauliflower and Aged Cheddar Soup with Bacon
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 tsp. Safflower or olive oil1 small (5") head of cauliflower, broken into bite-sized florets3 cloves garlic4 slices bacon1/2 large onion, diced3 cups vegetable or chicken broth2 tsp. dried thyme1/2 cup each 2% Milk and Half and Half1 cup shredded cheddar cheeseSalt and pepper to taste
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.
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.
Nutritional Info 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
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