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Pan-Roasted Cauliflower Soup

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Pan-Roasted Cauliflower Soup
  • Prep Time 30 min
  • Total Time 30 min
  • Servings 4
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Ingredients

1
medium head cauliflower (1 1/2 lb), separated into florets
3
tablespoons olive oil
2
cups chicken broth
1 1/2
cups half-and-half
1 1/2
teaspoons chopped fresh thyme leaves
3/4
teaspoon salt
1 1/2
cups shredded Cheddar cheese (6 oz)
4
slices bacon, crisply cooked, crumbled
Additional shredded Cheddar cheese, if desired
Fresh thyme sprigs, if desired

Directions

  • 1 Pat cauliflower dry with paper towels so it will brown more quickly and easily. Coarsely chop into 1/2-inch pieces (about 6 cups). In 12-inch skillet, heat oil over medium heat. Spread cauliflower in single layer in skillet. Cook 8 to 10 minutes, stirring occasionally, until golden brown.
  • 2 Stir in broth, half-and-half, chopped thyme and salt. Heat to boiling; reduce heat. Simmer 5 minutes, stirring occasionally, until cauliflower is tender. Remove from heat; stir in cheese until melted.
  • 3 Carefully pour 3 cups of the soup into blender (making sure to get equal amounts of cauliflower and broth). Cover; blend on medium speed about 30 to 45 seconds, stopping blender occasionally to scrape sides, until smooth. Return to skillet with remaining soup; stir to blend. Heat just until hot if necessary.
  • 4 Garnish individual servings with bacon, additional cheese and thyme sprig.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
470
(
Calories from Fat
340
)
Daily Value
Total Fat
38g
59%
(
Saturated Fat
18g
90%
,
Trans Fat
1/2g
)
Cholesterol
85mg
29%
Sodium
1380mg
57%
Potassium
740mg
21%
Total Carbohydrate
12g
4%
(
Dietary Fiber
3g
12%
,
Sugars
7g
)
Protein
19g
Daily Value*:
Vitamin A
15%
15%
Vitamin C
70%
70%
Calcium
35%
35%
Iron
8%
8%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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