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Creamy Cauliflower Soup


We love chowder in this house. There’s something so great about a belly-warming bowl of creamy soup, and this recipe takes it to a whole new level with the addition of cheddar cheese and bacon. What’s even better is this hearty chowder uses grated cauliflower instead of the traditional potato base. This makes it extra rich and creamy, and the flavor is great.

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We love that this meal comes together in just half an hour, which makes it perfect for weeknights, and everyone usually has seconds of this yummy soup, so we just pair it with a side salad to keep things simple. Leftovers reheat beautifully and it travels well; great for work the next day, or tucked in a thermos to keep us warm on the sidelines of cold soccer practices and football games. Give our creamy chowder recipe a try the next time you need a crowd-pleasing (and warming) main dish.

Creamy Cauliflower Soup

30 minutes to prepare serves 6

Ingredients

  • 4 cups grated cauliflower
  • 1 teaspoon onion powder
  • 1 celery stalk, grated
  • 2 garlic cloves, minced
  • 2 tablespoons fresh cilantro, finely chopped
  • 1 tablespoon fresh parsley, finely chopped
  • 8 ounces cooked bacon, chopped and divided; half for soup, half for topping
  • 2 tablespoons all-purpose flour
  • 3 tablespoons unsalted butter
  • 2 cups milk (2% or whole)
  • 2 cups vegetable broth
  • Several dashes hot sauce (optional)
  • 16 ounces cheddar cheese, shredded and divided; 12 ounces for soup, 4 ounces for topping
  • 1 teaspoon salt
  • 1 teaspoon pepper
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Preparation

  1. Melt butter in a large pot over medium heat. Sauté onion powder, cauliflower and celery until soft. Season with salt and pepper. Add garlic and cook until light brown, about 3 minutes. Sprinkle in flour and stir until cooked through, about 5 minutes.
  2. Add broth to pot and cook 5 minutes, stirring often. Add milk, cilantro, half the bacon, 12 ounces cheddar and hot sauce (if desired). Stir until creamy.
  3. Adjust seasonings and heat as needed and serve with reserved cheese, bacon and parsley.

Recipe adapted from Iowa Girl Eats

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