Loaded Cream of Cauliflower Soup

"A flavourful creation by my daughter and a huge hit with everyone who tries it - even those that don't like cauliflower!"
 
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Ready In:
45mins
Ingredients:
14
Serves:
6
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ingredients

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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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Reviews

  1. I followed this recipe completely, until the end. I used a Chardonay wine, and a dash of salt and pepper. The wine seemed to overpower, the recipe needed more salt. I am always light with the salt, but even with the bacon, this soup seemed blah. At the end, I added an 8 oz package of shredded cheese, 1/4 teaspoon salt, and the soup seemed to redeem itself. I also think you could eliminate the cornstarch and butter, as the mashed cauliflower, thickened the soup nicely.
     
  2. Truly amazing, delicious soup. I have already sent this recipe on to all of my friends. I had on hand applewood smoked bacon which gave this soup a delightful smoky edge. Just loved it! Many thanks to your daughter for this fantastic recipe!
     
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