Creamy Cauliflower Soup Recipe
User Reviews
4.8
Creamy Cauliflower Soup Recipe
Description
The Creamy Cauliflower Soup Recipe begins by browning sliced bacon until crisp, then using rendered bacon fat to sauté diced onions. Chopped potatoes and cauliflower florets are added, along with seasoning and warm water, to cook until tender. After adding heavy cream, the mixture is simmered, then blended to a smooth consistency. Additional spices like cayenne pepper layer in mild heat. The cooked corn kernels are prepared alongside and can be stirred in or served as a garnish.
This soup provides a silky, velvety texture from pureed vegetables and cream, balanced by smoky bacon flavor and a hint of spice. The potatoes and cauliflower create a smooth base that is filling yet light, while the bacon bits add crunchy texture and savory notes when sprinkled on top. The process involves simmering and blending, requiring some attention but yielding a rich homemade soup.
Serve this soup warm in bowls, garnished with chopped parsley and bacon bits. It works as a starter or light meal especially when paired with crusty bread. The recipe details proportions and seasoning adjustments, allowing for personal taste preferences.
Ingredients
- 12 oz Bacon sliced into 1/2" pieces
- 1 onion diced, medium
- 4 russet potato peeled and chopped into 1/2" thick pieces, medium
- 1 cauliflower cored and chopped into florets, medium head
- 7 cups water warm
- 1 cup heavy cream
- 4 tsp salt or to taste
- 1/2 tsp black pepper ground
- 1/4 to 1 tsp cayenne pepper or to taste
- 2 to 3 cups corn kernels cooked from fresh or frozen
- 1 Tbsp parsley finely chopped - optional garnish
Instructions
- Cook bacon in a 5 1/2 qt+ heavy-bottomed soup pot or dutch oven over med/high heat until browned. Remove bacon with slotted spoon to paper-towel-lined plate.
- Pour the bacon grease into a bowl. Spoon 3 Tbsp of bacon grease back into the pot and discard the rest. Add diced onion and sauté 5 min or until soft.
- Add chopped potatoes and cauliflower, 7 cups warm water along with 4 tsp salt, 1/2 tsp black pepper and cayenne pepper to taste. Stir and bring to a boil. Add 1 cup cream, reduce heat to a simmer, cover and cook until potatoes are cooked through (about 15 min).
- Meanwhile cook your corn. Drain and cover to keep warm.
- Puree the soup in batches in a blender until completely smooth (making sure your blender has a little breathing hole at the top so you don't create a suction vacuum from the hot liquid. Return soup to the pot and season to taste (for an adult soup, we add another 1/2 tsp cayenne).
- To serve, Ladle into warm bowls and garnish generously with bacon bits, cooked corn kernels, and fresh parsley.
User Reviews
Overall Rating
4.8
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