Creamy Cauliflower Soup Recipe
This creamy cauliflower soup is loaded with sweet corn and crunchy bacon. Creamy cauliflower soup has rich gourmet flavor and it's good for you! Makes 16 cups of soup.
Foto: Natasha's Kitchen — Natasha of NatashasKitchen.com
Ingredients
- 12 oz bacon (sliced into 1/2" pieces)
- 1 onion (diced)
- 4 russet potatoes (medium-sized, peeled and chopped into 1/2" thick pieces)
- 1 head cauliflower (medium, cored and chopped into florets)
- 4 cups low-sodium chicken stock
- 3 cups warm water
- 1 cup heavy cream
- 3 tsp salt (or more to taste)
- 1/2 tsp black pepper (freshly ground)
- 1/4 to 1 tsp cayenne pepper (or to taste)
- 2 to 3 cups corn kernels (cooked from fresh or frozen)
- 1 Tbsp parsley (finely chopped - optional garnish)
Steps
-
Cook bacon in a 5 1/2 qt+ heavy-bottomed soup pot or dutch oven over med/high heat until browned. Remove bacon with slotted spoon to paper-towel-lined plate.
-
Pour the bacon grease into a bowl. Spoon 3 Tbsp of bacon grease back into the pot and discard the rest. Add diced onion and sauté 5 min or until soft.
-
Add chopped potatoes and cauliflower, chicken stock and warm water along with 3 tsp salt, 1/2 tsp black pepper and cayenne pepper to taste. Stir and bring to a boil. Add 1 cup cream, reduce heat to a simmer, cover and cook until potatoes are cooked through (about 15 min).
-
Meanwhile cook your corn. Drain and cover to keep warm.
-
Puree the soup in batches in a blender until completely smooth (making sure your blender has a little breathing hole at the top so you don't create a suction vacuum from the hot liquid. Return soup to the pot and season to taste (for an adult soup, we add another 1/2 tsp cayenne).
-
To serve, Ladle into warm bowls and garnish generously with bacon bits, cooked corn kernels, and fresh parsley.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
Loading comments...