Hi Everyone, Nicky here, calling in from Kitchen Sanctuary with a lusciously creamy cauliflower soup to warm your cockles (is that just an English phrase?).
Usually I’d eat this stuff as it is, but today I decided to go full-on comfort food and add in crispy bacon.
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And wow.
If they’re not already, cauliflower and bacon really should be thinking about getting married and spending the rest of their lives together.
Ok, sorry, maybe that’s a little too weird, but they are a darn good combination.
There’s not too much cream in this soup. The creamy smoothness mostly comes from milk and the addition of chopped potato. In my book, that lack of cream means the bacon is definitely allowed.
The soup can be made ahead (and covered then refrigerated), but the bacon should be fried – along with a few chopped scallions – and added right before serving.
Do you like cauliflower soup?
You might also like this Cauliflower Bake.
Cauliflower Soup with Bacon
The best comfort food soup recipe ever! This creamy cauliflower bisque is filled with potatoes, cream, cheese, and scallions and topped with crispy bacon.
Ingredients
- 1 + 1/2 tbsp. olive oil
- 1 large onion, peeled and chopped
- 1 clove garlic – peeled and minced
- 1 medium potato, peeled and chopped
- 1 regular head of cauliflower (outer leaves discarded) chopped into small florets
- 2 + 1/2 cups hot vegetable or chicken stock (either homemade or use 2 stock cubes with water. Use bouillon for gluten free)
- 1 cup full fat milk
- ¼ cup heavy cream
- ¼ cup shredded cheddar cheese
- Salt and pepper to taste
- 4 rashers bacon
- 4 scallions, chopped
Instructions
- Heat one tbsp of the olive oil in a large pan, add in the onion and fry gently for 4-5 minutes until it starts to go translucent. Add in the garlic and heat through for a minute, then add in the potato, cauliflower, stock, and milk. Bring to the boil and simmer gently for 15 minutes.
- After 15 minutes, take off the heat and whizz using a hand blender. Put back on the heat, stir in the cream and cheese. Season with salt and pepper and leave on a low heat whilst you cook the bacon.
- Pour the remaining oil in a small skillet, heat on high and fry the bacon, turning once, until the bacon is crispy. Add the scallions to the pan and cook for another 30 seconds, then turn off the heat. Chop the bacon into pieces using a pair of scissors, then ladle out the soup into four bowls. Top with the bacon, scallions and a little black pepper if you like.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 313Total Fat: 19gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 50mgSodium: 599mgCarbohydrates: 22gFiber: 3gSugar: 5gProtein: 15g
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