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Cheesy Bacon Cauliflower Soup
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- 6 cups cauliflower florets
- 2 U ribs celery
- 1/2 U onion
- 2 U garlic cloves
- 8 U slices turkey bacon, chopped
- 2 cups vegetable broth
- 2 cups nonfat milk
- 1.5 cups reduced fat shredded cheddar cheese
- 2 tbsp. flour (arrowroot for very low carb)
- 2 tbsp. water
- Salt and pepper
- 3 U green onions, diced
Add the cauliflower to a food processor and pulse until finely chopped. Remove the cauliflower and add the celery, onion, and garlic. Pulse until finely chopped. You can also dice the cauliflower, celery, onion, and garlic into small pieces or if you plan to blend the soup, you can leave in in larger pieces.
Add the bacon to a large pot and cook until crispy. Remove bacon and all but 1 tbsp. bacon drippings. Set aside.
Add onion, celery, and garlic and cook for 2-3 minutes until fragrant. Add the cauliflower, 2 cups broth, and 2 cups milk. Bring to a boil and then turn down to a simmer. Simmer for 8-10 minutes or until cauliflower is soft. If desired blend with an immersion blender at this point for a creamier soup.
Stir together the flour (arrowroot) and water. Stir into soup and bring to a boil then down to a simmer for 2 minutes. This will thicken the soup. Season with salt and pepper.
Remove from heat and stir in the cheese and bacon. Serve with diced green onions.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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