Creamed Cauliflower Soup With Bacon
I Promise They Go Great Together
You may or may not know this but I receive a weekly produce delivery called Imperfect Produce.
You can read more on the Imperfect Produce website, but basically they are a home delivery service that sells the produce that farmers can’t.
The produce is totally fine, it just may not LOOK perfect so grocery stores won’t buy it. Now instead of going to waste, the food ends up in the kitchens of creative cooks like myself!
Imperfect Foods is super affordable and I have been so pleased with the offerings, but more importantly it has encouraged me to cook, and eat, more fruits and veggies.
Today we had some cauliflower and other veggies on hand. It was a dreary day and we had a fridge full of produce to use. All of these things mean that it was a perfect day to make soup. I made this Creamed Cauliflower Soup With Bacon and it was a huge hit!
It was creamy, yet I needed to use no cream or milk to make it so. The trick to getting the soup perfect is simmering some of your veggies and roasting others.
You will need an immersion blender for this recipe to make it creamy, or you can process it in batches in a regular blender. For all of the ingredients for Creamed Cauliflower Soup With Bacon, check out the printable recipe card at the end of the post.
You will need to have a stock pot and a foil covered sheet pan. The instructions for making the Creamy Cauliflower Soup With Bacon can also be found in the recipe card below.
You won’t believe how easy it is!
This is one of the best and simplest soups I have ever made. It is filled with veggies yet you would never know it.
There are many easy adjustments to make it low carb or keto. Because there is no cream, it is also pretty healthy.
If you would like more soup recipes, you can find a wide range of soups I’ve created for the site.
Creamed Cauliflower Soup with Bacon
These tastes go great together!
Ingredients
- 1 head of Cauliflowers, removed from stem and rough chopped
- 2 Leeks, Leafy tops removed, Leeks sliced and soaked in water to clean, then drained.
- 1 Zucchini, Diced with skin on
- 1 Medium Yellow Onion, Diced
- 1 Carrot, Peeled and Diced
- 1 Large Russet Potato, peeled and diced
- 2 t of Nutmeg
- Salt & Pepper
- 6 Cups of Chicken Broth
- 1 lb of Bacon, Half Chopped to be used in the broth and the other half needs to be cooked until crispy then chopped.
- 6 Green Onions, roasted with the Bacon until Crispy, for the garnish (this is optional)
- 3 T of Butter
- 2 T of Olive Oil
Instructions
- Add the butter and the chopped half of the bacon into the soup pot. As it is cooking, add half the diced onion, carrots, and the leeks to the pot. Cook until they are all soft and browned. Add salt and pepper and the nutmeg.
- Add the 6 Cups of Chicken Stock and bring to a boil, reduce to simmer and let simmer for 30 minutes.
- Meanwhile, heat the oven to 350 degrees. In a large bowl toss the cauliflower, potato, and zucchini with olive oil, salt, and pepper. Spread on a foil covered sheet pan and roast for about 30 minutes.
- You can also cook your bacon and scallion at this time in the same oven. Simply stretch the bacon out on a pan and lay the scallions on top of the bacon then roast until the bacon is crispy. Remove from the oven and drain on paper towels. When cool, rough chop and set aside for garnish.
- Once your oven veggies have roasted off, add them to the simmering pot. Allow the pot to simmer for about 45 minutes.
- Reduce heat to low, and use your immersion blender to blend the soup into a creamy texture. It will take a couple of minutes of blending to have the soup end up smooth. You can also add a little milk or cream if you like, but the soup should not need it.
- If you have a regular blender, remove the soup from the heat and let it cool. Then blend the soup smooth in batches. Return to the pot and warm.
- Top your bowls of soup with bacon and crispy scallions.
2 Comments
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