Loaded Cauliflower Soup
We have a big storm coming in tomorrow and it’s finally feeling like Fall in Utah. What this means to me is SOUP TIME! My husband is a master soup maker and most of the time I let him make the soup because he is so good at it.
My kids have told him that he should start his own soup restaurant but alas, he will be keeping his day job. Since he was picking up our son and cute daughter in law at the airport yesterday, I thought I would be the soup maker.
6 slices of bacon, crumbled
2 Tablespoons butter
4 cloves of garlic, minced
1 small onion, diced
1 cup carrots, diced
1 cup celery, diced
1 can of corn, drained
1 head cauliflower, chopped
1/2 cup flour
4 cups chicken broth
1 cup milk
1/2 cup heavy cream
1 to 2 teaspoons fresh lemon juice
salt and pepper to taste
- In a large skillet on a medium heat, cook the bacon until brown and crispy. Then place bacon on a plate covered with a paper towel and then set aside.
- Place your large pot on a medium heat and melt the butter. Add the garlic, onion, carrots, and celery. Cook until tender and stirring occasionally, it will take about 5 minutes. Stir in the cauliflower and corn. Cook for about 5 to 7 minutes longer, keep stirring.
- Stir in the flour until the veggies are coated. Gradually stir in the chicken broth, milk, and heavy cream. Cook and stir constantly until the broth has slightly thickened, it will take a few minutes.
- Increase the heat to a medium high and bring the soup to a boil, stirring constantly. Reduce heat and simmer until cauliflower is tender about 15 minutes. At this time, add the lemon juice, salt, and pepper, to taste. If it’s too thick for you add a little milk about a 1/4 cup at a time until it’s the consistency you want.
- Serve immediately and garnish with the bacon or you can stir the bacon into the soup.
Okay cute people, what’s your favorite kind of soup? I would love to hear from you!