I’ve recently fallen in love with cauliflower and I can’t help myself. I think it’s so tasty, roasted as a side dish or in a really flavorful soup! I wanted to make a healthy and hearty soup that was packed with flavor and this soup was just the trick. The pepperjack cheese adds the perfect amount of spice and creaminess while the bacon is a delightfully crunchy addition. I think you’ll agree that everything is better with bacon.
1 cup of cooked bacon pieces
1 Tbsp butter
2 cloves garlic, minced
1/4 cup onion, diced
4 carrots, shredded
1/4 cup all-purpose flour
4 cups chicken broth
1 cup milk
1 head cauliflower, roughly chopped
1 tsp dried leaves
1 cup pepperjack cheese
Salt and pepper to taste
1. Cook bacon and set aside. Melt butter in a stockpot over medium heat then add garlic, onion, and carrots. Cook, stirring occasionally, until tender. Stir in cauliflower and bay leaves. Cook, stirring occasionally, until tender.
2. Whisk in flour until lightly browned then gradually whisk in chicken broth and milk. Whisk constantly, about 3-4 minutes.
3. Bring to a boil, then reduce heat and simmer until cauliflower is tender, about 15 minutes. Season with salt and pepper to taste. Remove stockpot from heat then stir in cheese. Mix in bacon just before serving.
What is your favorite soup?
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