Loaded Creamy Cauliflower Soup
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-
cup Gold Medal™ all-purpose flour
carton (32 oz) Progresso™ chicken broth
medium head cauliflower, trimmed and chopped (about 7 cups)
teaspoon ground red pepper (cayenne)
cup heavy whipping cream
cups shredded Cheddar cheese (12 oz)
slices bacon, crisply cooked, crumbled (1/2 cup)
cup thinly sliced green onions
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.
Divide among 6 bowls; top with remaining 1/2 cup cheese, the bacon, green onions and sour cream.
- If you don't want to clean an entire head of cauliflower, select prewashed cauliflowerets from the produce section in the grocery store.
- 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.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- 1 1/2g
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.