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Cheesy Cauliflower soup combines onions, carrots, celery, garlic, and cauliflower in a lightly seasoned cheesy broth topped with bacon and buttery breadcrumbs. The end result is a hearty soup full of nature’s goodness that is so satisfying and tasty.
It is finally soup season! I just love this time of the year, and this is one of my favorite soups.
HOW TO MAKE CAULIFLOWER SOUP
Start by heating a little bit of oil in a Dutch oven or large stockpot. Then add the onions, celery, and carrots. Cook until the onions and celery are soft. Now reduce the heat and add the garlic. Cook for 1 minute while stirring constantly. Then add the chicken broth and cauliflower. Bring to a low boil and cook until the cauliflower is fork-tender.
Meanwhile, in a small skillet over medium heat, cook the bacon until crispy. Then add the butter to the skillet with the bacon and any residual bacon fat. Once melted, add the bread crumbs and continue cooking until browned, stirring very frequently. Remove from the heat and set aside.
Now stir together about 1 cup of the hot broth and the flour. Whisk it into the soup and continue cooking until it has slightly thickened. Then reduce the heat and whisk in the shredded cheese about 1 cup at a time. If a thicker blend is desired, use an immersion blender or stand blender to puree a portion of the soup. Season to taste with Cajun seasoning, salt, and pepper. Stir in the cream and top with fresh or dried parsley or chives and a little bit of the breadcrumb mixture.
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