Tuesday, January 26, 2016

Recipe: Lower Carb Creamy Cauliflower Soup

Last night, I made this for dinner and it was my first time ever making or having a soup like this.  It was really good and took on a similar taste to a loaded baked potato soup (but without the potatoes)!


-  1 8oz package of cream cheese
-  1/2 cup heavy cream
-  1 1/2 cups milk
1/4 cup butter
1/3 cup unbleached all purpose flour
-  3 cups low sodium chicken broth
- 1 tsp minced garlic
3 tsp chicken bouillon
- minced onion to taste
-  garlic powder to taste
- salt pepper to taste
1 cup sliced carrots
2 1/2 lb head of cauliflower, chopped
1 medium onion, chopped
2 bay leaves
4-5 bacon slices
2 green onions chopped
cheddar cheese, shredded

First let me say that I am not the kind of cook who follows recipes or measures most things.  If I am baking I do, but not cooking.  I have been cooking for a long time now, so I know what to add and omit in a way that we like.  I use recipes just as an outline or guide.   I love to use lots of different seasonings also, which I never measure.  If I were a betting gal, I would say I used a teaspoon of the ones above.

First, chop up the cauliflower, carrots, onion and green onions.  Set green onions aside, these are for topping.  Melt the butter in a large pot on medium heat.  Add cauliflower, carrots, onion, and salt & pepper.  Saute until veggies start to become tender, stirring occasionally.

Add flour and garlic to veggies, mix completely.

Add chicken broth and 2 bay leaves.  Bring heat to medium-high.  Once boiling, reduce heat and simmer adding a lid.  Let cook for 15-20 minutes, until veggies are tender.

Add milk, cream, chicken bouillon, and seasonings to taste.

  Cook until thoroughly heated.  Remove bay leaves.  Serve and top with cheddar, bacon crumbles, and green onions.


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