It’s not very often that a head of cauliflower is hardly enough for my family of 5. I suppose that’s why I love this soup so much. It’s a one pot, low-carb wonder and honestly, there’s no easier way to get my kids (or husband) to eat a large serving of cauliflower.
One thing I’ve learned about vegetable soups is if you don’t add in some sort of fat or protein, you’re sure to have a kitchen full of hungry people very shortly after dinner is over. To be satisfied and have a longer lasting “full” feeling, our bodies need a little fat and definitely some protein. Just a few slices of crispy bacon give this soup just enough richness to make it feel like a meal.
This soup is a regular on our menu. Here’s the handy-dandy printable, with step by step instructions.
- 5 slices bacon
- 1 head cauliflower, chopped into chunks
- 2 cloves crushed garlic
- 4 oz. cream cheese
- salt and pepper to taste
- In a medium sized soup pot, cook the bacon until it is crispy and brown.
- Remove the bacon from the pan and pour out about half of the bacon grease. Add the chopped head of cauliflower, salt, pepper, garlic and enough water to mostly cover the cauliflower.
- Cook the cauliflower until it's soft and then turn off the heat, allowing it to cool for a few minutes, before pouring it into the blender (or food processor).
- Blend the cauliflower and cream cheese until smooth and creamy.
- Pour the soup back into the pan, adding most of the chopped bacon, but reserving a small amount for a garnish.