Bacon Cheese Cauliflower Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
8 slices center-cut bacon, chopped, divided in half1/2 small onion, chopped OR 1 tsp. onion powder1 celery stalk, chopped2 garlic cloves, mincedsalt and pepper to taste4 cups shredded or grated cauliflower (1/2 large or 1 whole medium head)2 tbsp. water2 tbsp. oat flour (homemade or store bought)2 cups vegetable broth, divided2 cups Original Unsweetened Almond Milk1 tsp. Liquid Smoke2 1/2 cups shredded, reduced fat, 4 cheese Mexican cheese2 green onions, chopped, or Chives for garnish
1. Whisk together oat flour and 1/4 cup vegetable broth in a small bowl, then set aside.
2. Saute bacon in a large soup pot over medium heat until crisp. Using a slotted spoon, transfer bacon to a paper towel-lined plate then remove the drippings from the pot. Add grapeseed oil to pot, the add chopped onion (if using), celery and garlic to the pot. Season veggies with salt and pepper and sauté until they are tender, about 4-5 minutes.
3. Add cauliflower and onion powder (if using) to the pot, then stir to combine. Add water, then place a lid on top and steam cauliflower under tender, about 5-9 minutes. Add remaining vegetable broth and almond milk, then turn up the heat and bring to a boil.
4. Slowly whisk in oat flour/vegetable broth mixture while stirring, then turn down heat and simmer for 3-4 minutes, or until soup has thickened. Turn off heat then stir in 2 cups of cheese until smooth, then stir in half the cooked bacon. Taste and adjust salt, pepper and liquid smoke if necessary. Serve with remaining shredded cheese, cooked bacon, and green onions or chives, if desired.
Serving Size: Serves 8
2. Saute bacon in a large soup pot over medium heat until crisp. Using a slotted spoon, transfer bacon to a paper towel-lined plate then remove the drippings from the pot. Add grapeseed oil to pot, the add chopped onion (if using), celery and garlic to the pot. Season veggies with salt and pepper and sauté until they are tender, about 4-5 minutes.
3. Add cauliflower and onion powder (if using) to the pot, then stir to combine. Add water, then place a lid on top and steam cauliflower under tender, about 5-9 minutes. Add remaining vegetable broth and almond milk, then turn up the heat and bring to a boil.
4. Slowly whisk in oat flour/vegetable broth mixture while stirring, then turn down heat and simmer for 3-4 minutes, or until soup has thickened. Turn off heat then stir in 2 cups of cheese until smooth, then stir in half the cooked bacon. Taste and adjust salt, pepper and liquid smoke if necessary. Serve with remaining shredded cheese, cooked bacon, and green onions or chives, if desired.
Serving Size: Serves 8
Nutritional Info Amount Per Serving
- Calories: 203.2
- Total Fat: 13.6 g
- Cholesterol: 32.5 mg
- Sodium: 645.1 mg
- Total Carbs: 10.0 g
- Dietary Fiber: 2.5 g
- Protein: 12.8 g
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