St. Louis Bread Company Cauliflower Soup With Cheddar Toasts
photo by I'mPat
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 2 slices bacon, chopped
- 1 white onion, chopped
- 2 garlic cloves, chopped
- 1 head cauliflower, small, cored, chopped to bite-size pieces
- 1 tablespoon all-purpose flour
- 3 -4 cups low sodium chicken broth or 3 -4 cups chicken broth
- 2 plum tomatoes, diced
- 1⁄4 cup tomato puree
- 2 tablespoons white vinegar
- 8 slices crusty bread, about 1/2 inch thick
- 1⁄2 cup cheddar cheese, grated
- 1 tablespoon basil, minced
directions
-
For The Soup:
- Adjust oven rack to highest setting and preheat broiler on low.
- Heat a soup pot over medium and add the chopped bacon. Saute, stirring occasionally, until the fat is rendered and the bacon pieces are crisp - about 3 to 5 minutes.
- Add the onions and garlic and saute, stirring frequently, until the onions are a light golden brown- about 8 to 10 minutes.
- Add the cauliflower, cover the pot and cook until tender - about 5 minutes.
- Add the flour and stir well to evenly coat the cauliflower, onions and bacon.
- Add the broth, tomatoes, tomato puree, and vinegar and bring soup to a boil over high heat. Reduce heat to low and simmer for 15 to 20 minutes, or until all the vegetables are very tender and the soup has developed a rich flavor.
- Add basil to the soup. Add salt and pepper to taste.
-
For The Cheddar Toasts:
- While the soup is simmering, toast the bread slices on a baking sheet under the broiler, turning once. Remove when bread is golden brown on both sides.
- Scatter cheese evenly over the top side of the toasted bread and return to broiler until the cheese bubbles and begins to brown.
- Serve soup in warm bowls and top each portion with a Cheddar toast.
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RECIPE SUBMITTED BY
Cook4_6
United States
I am originally from Minneapolis, Minnesota and moved to Ohio in 1978. It was quite a culture shock going from the city to living next to the Amish. I spend most of my time cooking, cleaning and caring for my four kids. I have abandoned cookbooks and now cook from favorite, wilted recipe pages and the internet. I fell in love with my Italian family recipes (Scavo, Rotella, Scalzo, Micelli, Grande, Gigliotti) and my Mom's homecooked meals.