Cauliflower Soup Recipe

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Joy Anderson Modified: March 28, 2022
Cauliflower Soup Recipe

How To Make Cauliflower Soup

This cauliflower soup recipe is loaded with cheese, bacon, and chives. It’s a low-carb soup that is still as creamy and sumptuous as ever.

Preparation: 15 minutes
Cooking: 45 minutes
Rest Time: 5 minutes
Total: 1 hour 5 minutes

Serves:

Ingredients

  • 2lbcauliflower,cut into florets
  • 1onion,sliced or chopped
  • 6garlic cloves,smashed with the back of a knife, or minced
  • salt and cracked black pepper,to taste
  • 2tbspolive oil
  • 5cupschicken stock,or broth, substitute with vegetable stock
  • 2tspfresh parsley,chopped, or thyme or rosemary
  • ½cupheavy cream,or thickened cream
  • 2tbspchives,finely chopped, or green onions
  • ½cupbacon,diced, pre-cooked, to serve
  • ¼cupcheese,shredded, choice of cheddar, mozzarella, provolone, parmesan, or gruyere

Instructions

  1. Preheat the oven to 425 degrees F.

  2. Lightly grease a large rimmed baking sheet. Combine cauliflower, onion and garlic on the baking sheet. Season with a generous amount of salt and pepper. Toss with olive oil until evenly coated in oil.

  3. Arrange in a single layer. Bake for 15 minutes.

  4. Toss the cauliflower through the onions and garlic, then return to the oven and bake for a further 10 to 15 minutes until the cauliflower is caramelized on the edges and fork-tender.

  5. Transfer cauliflower to a pot. Add stock and herbs. Bring to a simmer over medium heat.

  6. Cook, stirring occasionally for 15 minutes to let the flavours blend.

  7. When cauliflower is soft, remove from the heat and let cool for 5 minutes.

  8. Carefully transfer the soup to a blender, working in batches if necessary, taking care to let the steam escape. Carefully hold the cover with a kitchen towel, which also protects your hand form escaping steam. Alternatively, purée with an immersion blender.

  9. Add the cream and blend until smooth. Taste test and add extra salt and pepper seasoning, if needed, then blend again.

  10. To serve, top bowls of soup with cooked bacon, shredded cheese and chopped chives or green onion.

Recipe Notes

For extra thick soup, only add 4 cups of stock instead of 5 when boiling.

Nutrition

  • Calories: 295.99kcal
  • Fat: 20.35g
  • Saturated Fat: 8.38g
  • Trans Fat: 0.08g
  • Monounsaturated Fat: 8.74g
  • Polyunsaturated Fat: 1.93g
  • Carbohydrates: 19.13g
  • Fiber: 3.80g
  • Sugar: 7.65g
  • Protein: 11.45g
  • Cholesterol: 45.00mg
  • Sodium: 969.60mg
  • Calcium: 107.37mg
  • Potassium: 764.22mg
  • Iron: 1.40mg
  • Vitamin A: 103.29µg
  • Vitamin C: 77.01mg
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