Bacon Cheddar Cauliflower Soup
Ingredients:
- 1 head Cauliflower cut into florets
- 2 tbsp Olive Oil
- 4 slices Bacon
- 1 c Onions chopped
- 2 cloves Garlic minced or pressed
- 1 tsp Dried Thyme
- 12 oz Cheddar Cheese aged and shredded
- 3 c Chicken Broth
- .25 c Heavy Cream
- 1 oz Parmesan Cheese grated
Instructions:
- Preheat oven to 375 degrees.
- Place cauliflower on a foil-lined sheet, and drizzle with olive oil.
- Salt and pepper the cauliflower and bake at 375 degrees for 35 minutes.
- Cook the bacon until crisp in a large stockpot. Remove the bacon, crumble, and set aside.
- Add diced onions to the bacon grease in the pot and cook until translucent. Add in the garlic and thyme and cook for 30 seconds to a minute or until fragrant.
- Add the chicken broth and cauliflower, then simmer covered for 20 minutes.
- While the cauliflower soup is simmering, shred the cheddar cheese if not already shredded.
- Using an immersion blender, blend the cauliflower into a soup. Add the cheddar cheese and blend more until smooth.
- Finish with the heavy cream and stir until combined. Serve with crumbled bacon and parmesan cheese.
Nutrition
Calories: 426kcal | Carbohydrates: 9g | Protein: 20g | Fat: 34g | Saturated Fat: 17g | Cholesterol: 86mg | Sodium: 988mg | Potassium: 511mg | Fiber: 2g | Sugar: 3g | Vitamin A: 750IU | Vitamin C: 56.7mg | Calcium: 510mg | Iron: 1.4mg
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