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32

Loaded Creamy Cauliflower Soup

Prep 45 min
Total 45 min
Servings 6

If you haven’t already jumped on the cauliflower trend, the time has come. This creamy cauliflower soup is every bit as loaded as your favorite baked potato soup, with toppings like crumbled bacon, green onions and shredded cheese, but is a lighter version thanks to the cauliflower substitute. MORE+ LESS-

By Tablespoon Kitchens

September 24, 2018

Ingredients

1/4

cup butter

cup chopped onions

1/4

cup Gold Medal™ all-purpose flour

carton (32 oz) Progresso™ chicken broth

medium head cauliflower, trimmed and chopped (about 7 cups)

1/4

teaspoon ground red pepper (cayenne)

cup heavy whipping cream

cups shredded Cheddar cheese (12 oz)

slices bacon, crisply cooked, crumbled (1/2 cup)

1/2

cup thinly sliced green onions

1/2

cup sour cream

Steps

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1

In 4-quart saucepan, heat butter over medium heat. Add onions; cook 4 to 5 minutes, stirring occasionally, until tender. Add flour; cook and stir 1 minute. Add broth; heat to boiling, stirring constantly. Add cauliflower and red pepper; return to boiling. Reduce heat to medium-low; simmer uncovered 9 to 11 minutes or until cauliflower is tender. Stir in whipping cream; cook until hot. Remove from heat; gradually stir in 2 1/2 cups of the cheese until melted.
2

Divide among 6 bowls; top with remaining 1/2 cup cheese, the bacon, green onions and sour cream.

Make sure that you don’t bring the soup back to boiling after you’ve added the cheese, as the cheese may curdle and make the soup grainy.

Expert Tips

If you don't want to clean an entire head of cauliflower, select prewashed cauliflowerets from the produce section in the grocery store.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 580
Calories from Fat: 430

% Daily Value

Total Fat: 48g; 74%
Saturated Fat 28g 139% Trans Fat 1 1/2g
Cholesterol: 140mg; 47%
Sodium: 1130mg; 47%
Potassium: 590mg; 17%
Total Carbohydrate: 17g; 6%
Dietary Fiber 3g 13% Sugars 6g
Protein: 21g

% Daily Value*:

Vitamin A: 35%; 35%
Vitamin C: 50%; 50%
Calcium: 50%; 50%
Iron: 6%; 6%

Exchanges:

1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 High-Fat Meat; 6 1/2 Fat;