Cauliflower Bacon Prosciutto Cheese Soup Recipes

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CREAMY CAULIFLOWER SOUP WITH BACON



Creamy Cauliflower Soup with Bacon image

You will never miss the calorie-laden cream in this fresh take on a favorite winter soup. Substituting a potato for the usual half-and-half or heavy cream gives this rich, full-bodied cauliflower soup a velvety texture without adding more fat. Go ahead and add the cauliflower stem to the pot - it has great flavor and will be blended along with the florets. Serve with a tossed salad or your favorite hearty sandwich. If you want to make this recipe completely dairy free, replace the butter with olive oil.

Provided by Southern Living Test Kitchen

Categories     Soup

Time 40m

Yield Serves 4

Number Of Ingredients 12

3 tablespoons butter
1 1/2 cups chopped yellow onion (from 1 medium onion)
1 tablespoon chopped fresh thyme
2 3/4 teaspoons kosher salt
3 garlic cloves, minced (about 1 Tbsp.)
2 tablespoons all-purpose flour
4 cups unsalted chicken stock
1 (12-oz.) russet potato, peeled and diced
1 pound fresh cauliflower florets (from 1 medium head)
Pinch of cayenne pepper
4 thick-cut bacon slices (about 6 oz.), cooked and crumbled
2 tablespoons minced fresh chives

Steps:

  • Melt butter in a large Dutch oven over medium. Add onion, thyme, salt, and garlic. Cover and cook, stirring occasionally, until onion is very soft and slightly caramelized, 10 to 12 minutes. Add flour to Dutch oven, and cook, stirring constantly, 1 minute. Add stock and potato. Increase heat to high, cover, and bring to a boil. Add cauliflower, and reduce heat to medium. Cook, uncovered, until cauliflower is tender, about 20 minutes.
  • Transfer cauliflower mixture to a blender; add cayenne. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening, and process until smooth, about 1 minute. Ladle soup into bowls. Top with bacon and chives.

BACON-CHEDDAR CAULIFLOWER CHOWDER



Bacon-Cheddar Cauliflower Chowder image

A quick, low-carb chowder. This soup is wonderfully smooth and filling, and thoroughly enjoyed at my house. Serve as is, or garnish with green onion or parsley.

Provided by Jessica Willis

Categories     Soups, Stews and Chili Recipes     Chowders

Time 35m

Yield 8

Number Of Ingredients 12

8 strips bacon
1 stalk celery, finely chopped
2 tablespoons minced fresh garlic
5 cups finely chopped cauliflower
2 tablespoons water
1 teaspoon onion powder
2 cups milk
2 cups chicken broth, divided
3 dashes hot sauce, or to taste
2 tablespoons flour
2 cups shredded sharp Cheddar cheese
salt and ground black pepper to taste

Steps:

  • Cook bacon in a large skillet and over medium heat, turning occasionally, until crispy, 10 to 12 minutes. Transfer to a paper towel-lined plate with a slotted spoon, leaving bacon grease in the skillet. Crumble bacon when cool to the touch.
  • Add celery and garlic to the skillet and cook in the bacon grease until celery is tender, 3 to 4 minutes. Add cauliflower, water, and onion powder; cover skillet to steam cauliflower. Cook, stirring every so often, until cauliflower is tender, about 5 minutes.
  • Add milk, 1 3/4 cups chicken broth, and hot sauce. Bring to a boil.
  • Meanwhile, whisk flour into the remaining chicken broth in a small bowl and drizzle into the boiling chowder. Add Cheddar cheese and 1/2 of the crumbled bacon. Stir until smooth and cheese has melted.
  • Season with salt, pepper, and hot sauce. Ladle into bowls and top with remaining bacon.

Nutrition Facts : Calories 251.7 calories, Carbohydrate 9.6 g, Cholesterol 52.8 mg, Fat 16.8 g, Fiber 1.7 g, Protein 16 g, SaturatedFat 9.3 g, Sodium 796.4 mg, Sugar 5 g

CHEESY CAULIFLOWER SOUP



Cheesy Cauliflower Soup image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 50m

Yield 10 servings

Number Of Ingredients 13

4 thin slices bacon, cut into small bits
1 white onion, finely diced
1 head cauliflower, broken into small florets
1/2 teaspoon Cajun spice, or more to taste
Kosher salt and freshly ground black pepper
8 cups (2 quarts) low-sodium chicken broth
4 tablespoons (1/2 stick) butter
1/4 cup all-purpose flour
2 cups whole milk
1 cup half-and-half
3 cups grated Monterey Jack cheese, plus more for serving
1/4 cup sour cream
2 tablespoons minced fresh parsley, plus more for serving

Steps:

  • In a large pot, fry the bacon pieces over medium-high heat until crisp. Drain the bacon on a paper towel and set aside. Pour off the grease and return the pot to the stove.
  • Add the onions to the pot and cook over medium-high heat for 3 to 4 minutes. Add the cauliflower, sprinkle with the Cajun spice and 1/2 teaspoon black pepper and cook, stirring, until the cauliflower starts turning golden brown, another 3 to 4 minutes. Stir in the chicken broth, bring to a boil, reduce the heat to a simmer and cook for 15 minutes.
  • Use an immersion blender to puree the mixture slightly, or all the way if you prefer. (Or use a regular blender; just don't fill too full.)
  • In a separate saucepan or skillet, melt the butter. Sprinkle in the flour and whisk to form a paste. Pour in the milk, then continue cooking until it thickens. Remove from the heat and stir in the half-and-half.
  • Pour the white sauce into the soup. Turn the heat to medium high and bring back to a boil for 3 to 5 minutes. Reduce the heat to low, stirring in the cheese and sour cream until the cheese is fully melted. Stir in the parsley.
  • Taste and adjust the seasoning. Serve with a little extra cheese, a sprinkle of bacon and a sprinkle of parsley.

CAULIFLOWER-CHEESE SOUP



Cauliflower-Cheese Soup image

A soothing cheesy soup. Serve with a roll and a salad.

Provided by Jane Snider

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cauliflower

Time 45m

Yield 4

Number Of Ingredients 11

¾ cup water
1 cup cauliflower, chopped
1 cup cubed potatoes
½ cup finely chopped celery
½ cup diced carrots
¼ cup chopped onion
¼ cup butter
¼ cup all-purpose flour
3 cups milk
salt and pepper to taste
4 ounces shredded Cheddar cheese

Steps:

  • In a large saucepan, combine water, cauliflower, potatoes, celery, carrots, and onion. Boil for 5 to 10 minutes, or until tender. Set aside.
  • Melt butter in separate saucepan over medium heat. Stir in flour, and cook for 2 minutes. Remove from heat, and gradually stir in milk. Return to heat, and cook until thickened. Stir in vegetables with cooking liquid, and season with salt and pepper. Stir in cheese until melted, and remove from heat.

Nutrition Facts : Calories 384.9 calories, Carbohydrate 25.9 g, Cholesterol 74.9 mg, Fat 24.7 g, Fiber 2.5 g, Protein 15.7 g, SaturatedFat 15.6 g, Sodium 367.6 mg, Sugar 11.1 g

CAULIFLOWER CHEESE SOUP



Cauliflower cheese soup image

Throw a new spin on this comforting classic by blending into a smooth and creamy soup

Provided by Good Food team

Categories     Lunch, Soup

Time 45m

Yield Serves 6 adults, or 4 adults and 4 kids

Number Of Ingredients 7

knob of butter
1 large onion, finely chopped
1 large cauliflower (about 900g/2lb), leaves trimmed and cut into florets
1 potato, peeled and cut into chunks
700ml vegetable stock (from a cube is fine)
400ml milk
100g mature cheddar, diced

Steps:

  • Heat the butter in a large saucepan. Tip in the onion and cook until softened, about 5 mins, stirring often. Add the cauliflower, potato, stock, milk and seasoning. Bring to the boil, then reduce the heat and leave to simmer for about 30 mins until the cauliflower is soft and the potato almost collapsing.
  • Whizz in a food processor or crush with a potato masher until you get a creamy, thick soup. Top up with more milk to thin a little if serving in mugs. You can make ahead up to 2 days in advance, cool, cover and leave in the fridge until needed, or freeze for up to 1 month. When ready to serve, warm through, ladle into mugs or bowls, top with the cheese pieces, then stir through before eating.

Nutrition Facts : Calories 188 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 0.82 milligram of sodium

CAULIFLOWER SOUP WITH CRISPY PROSCIUTTO AND PARMESAN



Cauliflower Soup With Crispy Prosciutto and Parmesan image

Make and share this Cauliflower Soup With Crispy Prosciutto and Parmesan recipe from Food.com.

Provided by ratherbeswimmin

Categories     Cauliflower

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 11

4 tablespoons unsalted butter
3 cups chopped leeks, white and light green parts only (4-5 medium leeks)
12 cups cauliflower florets (from 2 large heads, about 2 pounds each)
8 cups chicken stock
1/8 teaspoon cayenne pepper
1 cup grated parmesan cheese, divided
1/2 cup creme fraiche
kosher salt
4 ounces thinly sliced prosciutto
1 tablespoon olive oil
1/2 cup chopped fresh flat-leaf parsley

Steps:

  • Melt the butter in a big soup pot, set over med-high heat.
  • Add in leeks; saute/stirring, until softened, about 4-5 minutes.
  • Add in cauliflower florets, chicken stock, and cayenne pepper; bring to a simmer, stirring occasionally; then reduce heat to a gentle simmer and cover pot.
  • Cook until vegetables are very tender, about 20 minutes.
  • Puree the soup in batches in a food processor, blender, or food mill, and return soup to pot (or use an immersion blender to puree the soup in the pot).
  • Whisk in 1/2 cup of the cheese and the creme fraiche; taste the soup and season with salt if needed (the soup can be made 2 days ahead; cool, cover, and refrigerate; reheat over medium heat).
  • Cut the prosciutto into julienne strips 3-4 inches long and 1/4 inch wide.
  • Heat the olive oil in a medium skillet over medium heat; when hot, add the prosciutto, saute/stir occasionally, until crisp and browned, for 4-5 minutes.
  • Using slotted spoon, transfer prosciutto to paper towels to drain.
  • To serve--ladle soup into 6 soup bowls; sprinkle each serving with some prosciutto, chopped parsley, and remaining 1/2 cup Parmesan.

Nutrition Facts : Calories 425.8, Fat 26.6, SaturatedFat 13.8, Cholesterol 71.8, Sodium 797, Carbohydrate 29.8, Fiber 5.3, Sugar 11.1, Protein 19.9

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