This soup is simply magical. i have never felt so warm and cozy from eating a soup in my life until cheesy cauliflower soup came into my world. Check out what Rhee Drummond from The Pioneer Woman has to say:
“Yesterday I made a cheesy version of my mom’s cauliflower soup because the weather outside, while still beautiful, has been just barely chilly enough to trigger the I NEED SOUP NOW mechanism in my central nervous system, and a creamy, comforting soup just sounded good to me. It’s simple, flavorful, slightly rich but not crazily so…
And it has cauliflower in it. And that’s reason enough for me.
Cauliflower is my boyfriend right now.”
Eating this soup is seriously like giving your tummy a hug from the inside. It is truthfully that good!
Ingredients
4 slices Thin Hormel Bacon, Cut Into Small Bits
1 whole White Onion, Finely Diced
1 head Cauliflower, Broken Into Small Florets
1/2 teaspoon Cajun Spice, More To Taste
1/2 teaspoon Black Pepper
2 quarts College Inn Low Sodium Chicken Broth
1/2 stick Land O Lakes Butter
1/4 cup Gold Medal Flour
2 cups TruMoo Whole Milk
1 cup Half-and-half
1/4 cup Daisy Sour Cream
3 cups Grated Kraft Monterey Jack Cheese, More To Taste
2 Tablespoons Minced Parsley
Morton Salt As Needed
Instructions
In a large pot, fry the bacon pieces over medium-high heat until crisp. Remove the bits from the pan and drain on a paper towel. Pour off the grease and return the pan to stove, leaving the bacon bits to the side for now.
Add onions and cook over medium-high heat for 3-4 minutes. Add cauliflower, sprinkle with Cajun spice and black pepper, and stir, cooking for another 3 to 4 minutes, or until the cauliflower starts turning golden brown. Pour in chicken broth, stir, and reduce the heat to simmer. Cook for 15 minutes. After that time, you can use an immersion blender to puree slightly or all the way if you prefer. (Or use a regular blender; just don’t fill too full.)
In a separate saucepan or skillet, melt the Land O Lakes butter. Sprinkle in the flour and whisk to form a paste. Pour in the TruMoo milk, then continue cooking until it becomes thick. Remove from the heat and stir in the half and half.
Pour the white sauce into the soup. Turn the heat to medium-high and bring back to a boil for 3-5 minutes. Reduce the heat to low and stir in the sour cream and cheese until fully melted. Stir in the parsley.
Taste and adjust seasonings. Serve with a little extra Kraft cheese, a sprinkle ofHormel bacon, and a sprinkle of parsley.
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Quick Tip: This soup freezes up well. Make an extra batch to freeze for later!
Thank you to The Pioneer Woman for this great recipe.
Wish you had a way of sending or printing the recipes or saving them. You have such great recipes. Thanks for sharing them.