Best Recipes


Cauliflower Cream Soup


Preparation Time: 15 minutes
Cooking Time: 4 hours 10 minutes
Servings: 5
10 slices bacon
3 small heads cauliflower, cored and cut into florets
4 cups chicken broth
¼ cup (½ stick) salted butter
3 cloves garlic, pressed
½ large yellow onion, chopped
1 cup heavy whipping cream
2 cups Cheddar cheese, shredded
Salt and black pepper, to taste
Freshly chopped chives or green onions, for garnish

  1. Take a large skillet and place it over medium heat.
  2. Add bacon to the skillet and cook for about 8 minutes until brown and crispy.
  3. Transfer the cooked bacon to a paper towel-lined plate to absorb the excess
  4. Allow the bacon to cool, then chop it. Wrap the plate of chopped bacon in
    plastic and refrigerate it.
  5. Add the cauliflower florets to the food processor and pulse until chopped
  6. Add chicken broth, butter, garlic, onion, and chopped cauliflower to the slow
  7. Give all these ingredients a gentle stir, then put on the lid.
  8. Cook the cauliflower soup for 4 hours on high heat.
  9. Once the cauliflower is tender, purée the soup with an immersion blender until
  10. Add chopped bacon, heavy cream, cheese, salt, and black pepper. Mix well and
    let the cheese melt in the hot soup.
  11. Garnish with green onions or chives, then serve warm.
    Calories: 627
    Fat: 54.3g
    Total carbs: 13.7g
    Fiber: 3.7g
    Protein: 24.6g
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