Bacon Cheddar Cauliflower Soup
Give your old potato and bacon soup a new twist by using cauliflower instead of potatoes and make it a hearty and warming soup that will be liked by all especially for those cold nights. What’s more, it is a very good alternative for those following low carb diets since it will help to control the craving for those original soups that are too high in carbs. Do not fret about the taste at all; since it as rich, creamy and luscious in its taste and texture as the original one.
Servings Prep Time
6People 15Minutes
Cook Time
55Minutes
Servings Prep Time
6People 15Minutes
Cook Time
55Minutes
Ingredients
Instructions
  1. To start with, arrange the diced cauliflowers on a foil lined baking sheet and then drizzle some olive oil over it. Season it with salt and pepper and toss it well.
  2. After that, place the cauliflower in the oven and roast them at 375 degrees Fahrenheit or 190 degrees Celsius for 30 to 35 minutes.
  3. Next, take a large pot and to this stir in the bacon pieces along with a bit of oil and cook them until they become crispy.
  4. Then, stir in the onion to the pot and cook until it is softened.
  5. Now, spoon in the thyme and garlic and cook until it becomes fragrant. Note: Make sure not to burn the garlic.
  6. To this, next pour the chicken broth and stir them well so that it also deglazes the pan. Now, add the roasted cauliflower.
  7. Allow it to simmer for about 20 minutes while keeping it covered. During this time, toss most of the aged cheese.
  8. Blend the cauliflower and cheese mixture using an immersion blender until it becomes smooth
  9. Finally, add the remaining cheese, bacon and cream and stir them well.
  10. Top it with the parmesan cheese.
Recipe Notes

It is possible to substitute the cauliflower with broccoli.