“This is such a rich dish, you don’t need to serve a lot with it. For a simple garnish instead of the bacon, I add a drop of hot sauce to the top and drag a butter knife through it.” Mildred Caruso - Brighton, Tennessee
Creamy Cauliflower and Bacon Soup
Creamy Cauliflower and Bacon Soup
Prep Time
15 min
Cook Time
30 min
Yield
4 servings
Ingredients
- 1 medium head cauliflower (2 pounds), cut into florets
- 2 cups half-and-half cream, divided
- 1/2 cup shredded Asiago cheese
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon pepper
- 1/2 to 1 cup water
- 4 bacon strips, cooked and crumbled
Directions
- Place cauliflower in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until tender. Cool slightly.
- Place cauliflower and 1/2 cup cream in a food processor; cover and process until pureed. Transfer to a large saucepan.
- Stir in the cheese, salt, nutmeg, pepper and remaining cream. Add enough water to reach desired consistency; heat through. Sprinkle each serving with bacon.
Nutrition Facts
1 cup: 303 calories, 19g fat (11g saturated fat), 79mg cholesterol, 605mg sodium, 17g carbohydrate (10g sugars, 6g fiber), 15g protein.
