Embrace the goodness of cauliflower, bacon, prosciutto, and cheese in this creamy and flavorful soup. Featuring a delightful blend of textures and flavors, this soup offers a hearty and satisfying meal. Savor the smoky bacon and savory prosciutto, perfectly complemented by the nutty Parmesan and creamy Gruyère cheeses. Cauliflower adds a touch of delicate sweetness and texture, while a hint of garlic and onion enhances the overall taste. Indulge in this rich and comforting soup, perfect for a cozy dinner or a quick lunch. Explore variations with different cheese combinations, vegetables, and toppings for endless possibilities.
Here are our top 3 tried and tested recipes!
CAULIFLOWER BACON PROSCIUTTO CHEESE SOUP
This recipe came about after looking at Just A Pinch, Pinterest, Yummly, and other Keto recipes for cauliflower soup. You could make it spicy by adding pepper jack cheese but I had Italian blend on hand so I used that.
Provided by Ann Lombardi
Categories Other Soups
Time 1h5m
Number Of Ingredients 10
Steps:
- 1. Remove and discard the core of the cauliflower. In a dutch oven or soup pot simmer the cauliflower florets in the chicken broth for 10 to 15 minutes until tender. Set aside.
- 2. Bake the package of center cut bacon in the oven. Directions are on the package. I was too lazy to fry all of that bacon. When done set the bacon aside.
- 3. After the bacon cools crumble or use a kitchen scissors to cut the bacon up.
- 4. Fry the onions and celery in butter until they become translucent and set aside.
- 5. Using a stick blender mash the cauliflower and chicken broth into a puree.
- 6. To the cauliflower puree add the cheese and stir until blended.
- 7. Add 8 ounces of almond and coconut milk. You can use cream, half and half, or milk if you wish.
- 8. Add the bacon, prosciutto, onions, and celery to the pot and stir. Salt and Pepper to taste. ENJOY
BACON-CHEDDAR CAULIFLOWER CHOWDER
A quick, low-carb chowder. This soup is wonderfully smooth and filling, and thoroughly enjoyed at my house. Serve as is, or garnish with green onion or parsley.
Provided by Jessica Willis
Categories Soups, Stews and Chili Recipes Chowders
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- Cook bacon in a large skillet and over medium heat, turning occasionally, until crispy, 10 to 12 minutes. Transfer to a paper towel-lined plate with a slotted spoon, leaving bacon grease in the skillet. Crumble bacon when cool to the touch.
- Add celery and garlic to the skillet and cook in the bacon grease until celery is tender, 3 to 4 minutes. Add cauliflower, water, and onion powder; cover skillet to steam cauliflower. Cook, stirring every so often, until cauliflower is tender, about 5 minutes.
- Add milk, 1 3/4 cups chicken broth, and hot sauce. Bring to a boil.
- Meanwhile, whisk flour into the remaining chicken broth in a small bowl and drizzle into the boiling chowder. Add Cheddar cheese and 1/2 of the crumbled bacon. Stir until smooth and cheese has melted.
- Season with salt, pepper, and hot sauce. Ladle into bowls and top with remaining bacon.
Nutrition Facts : Calories 251.7 calories, Carbohydrate 9.6 g, Cholesterol 52.8 mg, Fat 16.8 g, Fiber 1.7 g, Protein 16 g, SaturatedFat 9.3 g, Sodium 796.4 mg, Sugar 5 g
CAULIFLOWER SOUP WITH CRISPY PROSCIUTTO AND PARMESAN
Make and share this Cauliflower Soup With Crispy Prosciutto and Parmesan recipe from Food.com.
Provided by ratherbeswimmin
Categories Cauliflower
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Melt the butter in a big soup pot, set over med-high heat.
- Add in leeks; saute/stirring, until softened, about 4-5 minutes.
- Add in cauliflower florets, chicken stock, and cayenne pepper; bring to a simmer, stirring occasionally; then reduce heat to a gentle simmer and cover pot.
- Cook until vegetables are very tender, about 20 minutes.
- Puree the soup in batches in a food processor, blender, or food mill, and return soup to pot (or use an immersion blender to puree the soup in the pot).
- Whisk in 1/2 cup of the cheese and the creme fraiche; taste the soup and season with salt if needed (the soup can be made 2 days ahead; cool, cover, and refrigerate; reheat over medium heat).
- Cut the prosciutto into julienne strips 3-4 inches long and 1/4 inch wide.
- Heat the olive oil in a medium skillet over medium heat; when hot, add the prosciutto, saute/stir occasionally, until crisp and browned, for 4-5 minutes.
- Using slotted spoon, transfer prosciutto to paper towels to drain.
- To serve--ladle soup into 6 soup bowls; sprinkle each serving with some prosciutto, chopped parsley, and remaining 1/2 cup Parmesan.
Nutrition Facts : Calories 425.8, Fat 26.6, SaturatedFat 13.8, Cholesterol 71.8, Sodium 797, Carbohydrate 29.8, Fiber 5.3, Sugar 11.1, Protein 19.9
Tips:
- Use a variety of cheeses: This recipe calls for a combination of cheddar, Parmesan, and Gruyère cheeses, but you can use any type of cheese that you like. A good rule of thumb is to use a hard cheese for melting and a soft cheese for flavor.
- Don't overcrowd the pot: When you're adding the cauliflower to the pot, don't overcrowd it. This will prevent the cauliflower from cooking evenly.
- Season to taste: This recipe is a good starting point, but you may need to adjust the seasonings to your liking. Add more salt, pepper, or garlic powder to taste.
- Serve with a side of bread or crackers: This soup is delicious served with a side of bread or crackers for dipping.
Conclusion:
This hearty and flavorful soup is perfect for a cold winter day. It's easy to make and can be tailored to your own taste. So next time you're looking for a comforting and delicious meal, give this cauliflower bacon prosciutto cheese soup a try.
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