Artichoke and Bacon Cauliflower Soup Recipe
When I had surgery, my oldest son, a chef, came to cook my meals. He made a simple cream of cauliflower soup with ingredients I had. I was so touched that he came to care for me. This soup reminds me of that special time. — Mildred Caruso, Brighton, Tennessee
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon pepper
- 1/2 cup heavy whipping cream
- 1 large head cauliflower broken into florets
- 2 cans (14-1/2 ounces each) chicken broth
- 1 can (14 ounces) water-packed artichoke hearts rinsed, drained and coarsely chopped
- 1/3 cup shredded asiago cheese or parmesan cheese
- 6 pieces bacon strips cooked and crumbled
- Carbohydrate 7.80312188969017 g
- Cholesterol 13.7 mg
- Fat 3.90487482104701 g
- Fiber 3.54371280581319 g
- Protein 2.99020639022436 g
- Saturated Fat 2.3701881383547 g
- Serving Size 1 1 serving (150g)
- Sodium 45.8399043803419 mg
- Sugar 4.25940908387698 g
- Trans Fat 0.244824404380342 g
- Calories 70 calories
Directions In a large saucepan, combine cauliflower and broth; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until cauliflower is tender. Cool slightly. In a blender, process soup in batches until smooth. Return all to the pan. Stir in the cream, nutmeg, salt and pepper; heat through. Serve with artichoke hearts, cheese and bacon. Yield: 6 servings. Originally published as Artichoke & Bacon Cauliflower Soup in Taste of Home October/November 2012, p65 Print Add to Recipe Box Email a Friend
