Loaded Cream of Cauliflower Soup

Recipe by Chef #242149
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READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 375°F.
  • Cut cauliflower in half. Put on baking sheet and cover with tin foil. Bake for approximately 1/2 hour or until tender.
  • Once cooked, place cauliflower in large bowl and add cream cheese. Mash together.
  • In frying pan add bacon, onion and garlic. Fry until bacon is crisp, then add mixture to cauliflower mixture. Blend and set aside.
  • In soup pot, melt butter. Add cornstarch and mix, then add cream slowly so the cornstarch and butter dissolves. Then add both stocks. Stir until soup thickens a bit, then add wine and green onions.
  • Once combined, add cauliflower mixture and turn heat to medium low and stir.
  • Heat through, stirring occasionally.
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