Cauliflower gets a bad rap for being the lonely vegetable left over in a vege tray at the party. But in this creamy soup, cauliflower is the star. I love cooking soup on the weekends when I have a little extra time. Soup keeps well in the fridge and gets better over time so I like to make it one to two days before serving. Then on a busy weeknight all I do it heat up the soup, cook up some bacon, and shred some cheese for a quick dinner. Eating better at home does take some planning, but it is so satisfying to have a home made dinner on crazy busy days. Thank you to my friend, and fellow Arizona lover, Judy, for this wonderful recipe!!
Creamy Cauliflower Soup with Bacon & Cheese
1 small yellow onion
3 cloves garlic
1 head cauliflower, leaves and core removed, chopped.
1 Qt chicken stock
1/2 C heavy cream
1/2 C grated Parmesan cheese
1Tbs truffle oil (optional)
1 Tbs honey
1/4 tsp allspice
1/2 tsp Tabasco
1 1/2 tsp. Salt and 1/2 tsp. pepper (or more to taste)
4-5 slices bacon cooked and crumbled
1/4 cup parmesan cheese
Heat olive oil in a heavy pot. Cook onion about five minutes until soft and translucent. Add garlic and cook one minute more. Next, add cauliflower and stock and bring to boil, then cover and simmer 18 minutes or till cauliflower is soft. Purée mixture off heat. I do this in a Vitamix blender. You could also use a hand mixer. Pour puree back into the pot. Stir in remaining ingredients and season with salt and pepper. If it is too thick, add in more chicken stock to desired consistency.
A wonderful meal idea! Try garnishing with roasted cherry tomatoes and grilled cheese.
Adapted from Lulu Powers Food to Flowers
Creamy cauliflower soup is an easy soup to make for your family. Crunchy bacon bits and shredded cheese are icing on the cake.