Best 5 Creamy Cauliflower Soup With Artichoke Hearts Asiago And Bacon Recipes

Indulge in a creamy and comforting culinary symphony where cauliflower, artichoke hearts, Asiago cheese, and bacon unite to create a symphony of flavors. This creamy cauliflower soup is not just any ordinary soup; it's an orchestra of textures and tastes that will tantalize your palate. The velvety cauliflower base, enriched with sautéed onions and garlic, provides a smooth and luscious foundation. Artichoke hearts lend a briny, tangy undertone, while Asiago cheese adds a nutty, sharp complexity. Crispy bacon bits scattered throughout offer a delightful contrast in texture and a savory smokiness that elevates the soup to new heights. Dive into this creamy cauliflower soup and let its symphony of flavors serenade your senses.

This recipe is a delightful symphony of flavors and textures, sure to please even the most discerning palate. The creamy cauliflower base is velvety smooth, while the artichoke hearts add a briny, tangy undertone. Asiago cheese provides a nutty, sharp complexity, and crispy bacon bits offer a delightful contrast in texture and a savory smokiness. This soup is perfect for a cozy dinner or a special occasion.

In addition to the main recipe, the article also includes a vegetarian version of the soup, for those who prefer a meatless meal. This version uses vegetable broth instead of chicken broth and omits the bacon. It is just as creamy and flavorful as the original, making it a great option for vegetarians and vegans alike.

The article also includes a recipe for Asiago croutons, which are the perfect accompaniment to this soup. These croutons are made with Asiago cheese, butter, and garlic, and they add a cheesy, garlicky flavor that complements the soup beautifully.

This creamy cauliflower soup is a delicious and versatile dish that can be enjoyed by everyone. Whether you're looking for a comforting meal on a cold day or a special occasion dish, this soup is sure to please.

Check out the recipes below so you can choose the best recipe for yourself!

ARTICHOKE & BACON CAULIFLOWER SOUP

Artichoke & Bacon Cauliflower Soup image

When I had surgery, my oldest son, a chef, came to cook my meals. He made a simple cream of cauliflower soup with ingredients I had. I was so touched that he came to care for me. This soup reminds me of that special time. - Mildred Caruso, Brighton, Tennessee

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1 large head cauliflower, broken into florets
2 cans (14-1/2 ounces each) chicken broth
1/2 cup heavy whipping cream
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/8 teaspoon pepper
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and coarsely chopped
1/3 cup shredded Asiago cheese or Parmesan cheese
6 pieces bacon strips, cooked and crumbled

Steps:

In a large saucepan, combine cauliflower and broth; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until cauliflower is tender. , Cool slightly. In a blender, process soup in batches until smooth. Return all to the pan. Stir in the cream, nutmeg, salt and pepper; heat through. Serve with artichoke hearts, cheese and bacon.

Nutrition Facts :

CREAMY CAULIFLOWER SOUP

Creamy Cauliflower Soup image

That's why I love soup. You can do almost anything with them. If you want this soup heartier, set aside some chunked, cooked veggies. Then add them back to the pot with the pureed veggies.

Provided by VickyJ

Categories Cauliflower

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

3 cups water, plus
3 cups vegetable broth
4 cups cauliflower, chopped
2 cups sliced carrots
1/2 cup chopped onion
2 tablespoons chopped parsley
salt
white pepper

Steps:

In a 5-quart saucepan, add all ingredients except salt and white pepper.
Cover and simmer until vegetables are tender (about 20 minutes).
Strain off and reserve most of the liquid.
Place vegetables in a food processor and puree.
Add pureed vegetables and reserved liquid back into the pot, add salt and white pepper, and reheat.

Nutrition Facts : Calories 41.1, Fat 0.3, SaturatedFat 0.1, Sodium 55.6, Carbohydrate 9, Fiber 2.9, Sugar 4, Protein 1.9

CREAMY CAULIFLOWER AND BACON SOUP

Creamy Cauliflower and Bacon Soup image

"This is such a rich dish, you don't need to serve a lot with it. For a simple garnish instead of the bacon, I add a drop of hot sauce to the top and drag a butter knife through it." Mildred Caruso - Brighton, Tennessee

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1 medium head cauliflower (2 pounds), cut into florets
2 cups half-and-half cream, divided
1/2 cup shredded Asiago cheese
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/8 teaspoon pepper
1/2 to 1 cup water
4 bacon strips, cooked and crumbled

Steps:

Place cauliflower in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until tender. Cool slightly., Place cauliflower and 1/2 cup cream in a food processor; cover and process until pureed. Transfer to a large saucepan., Stir in the cheese, salt, nutmeg, pepper and remaining cream. Add enough water to reach desired consistency; heat through. Sprinkle each serving with bacon.

Nutrition Facts : Calories 303 calories, Fat 19g fat (11g saturated fat), Cholesterol 79mg cholesterol, Sodium 605mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 6g fiber), Protein 15g protein.

CREAMY CAULIFLOWER SOUP

Creamy Cauliflower Soup image

Creamy soups can be soul-warming and so very satisfying. I received this recipe from a friend, and over the years I have served it many times and for many occasions. It makes a lot, so you'll have dinners all week. Or ladle it into a thermos for on-the-go dinners or lunches. - Doris Watt Davis, Hellertown, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 1h

Yield 11 servings (2-3/4 quarts).

Number Of Ingredients 13

Ingredients

6 cups chicken broth
2 celery ribs, chopped
1 small onion, chopped
1 medium carrot, chopped
1 large head cauliflower (2 pounds), broken into florets
1/2 cup butter
3/4 cup all-purpose flour
2 cups whole milk
1 cup half-and-half cream
1 tablespoon minced fresh parsley
1 teaspoon salt
1 teaspoon dill weed
1/4 teaspoon white pepper

Steps:

In a Dutch oven, combine the broth, celery, onion and carrot. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add cauliflower; cover and simmer 15-20 minutes longer or until vegetables are tender. Cool slightly., Meanwhile, in a saucepan, melt butter. Stir in flour until smooth; gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , In a blender or food processor, process vegetable mixture in batches until smooth; return to pan. Stir in the cream, parsley, salt, dill, pepper and white sauce; heat through.

Nutrition Facts : Calories 195 calories, Fat 12g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 874mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 6g protein.

CREAMY CAULIFLOWER AND ASIAGO SOUP

Creamy Cauliflower and Asiago Soup image

Warm, hearty, and creamy, this recipe is a great way to get kids to eat cauliflower, but can also be used to impress guests.

Provided by BIGLINZ54

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower

Time 30m

Yield 6

Number Of Ingredients 10

Ingredients

3 (14 ounce) cans low-sodium chicken broth
1 head cauliflower, cut into 1-inch pieces
¼ cup dry white wine
2 bay leaves
1 clove garlic, diced
1 (8 ounce) package cream cheese, softened
4 ounces diced Asiago cheese, or more to taste
salt and ground black pepper to taste
1 tablespoon chopped fresh rosemary
2 teaspoons fresh thyme leaves

Steps:

Bring chicken broth to a boil in a large pot. Cook cauliflower, white wine, and bay leaves in the boiling broth over medium-high heat until cauliflower is tender, 10 to 15 minutes.
Mix garlic, cream cheese, and Asiago cheese together in a bowl.
Strain cauliflower from broth with a slotted spoon and add to the cheese mixture. Remove bay leaves from stock and discard.
Mash cauliflower and cream cheese mixture with a potato masher until well mixed; season with salt and black pepper.
Stir cauliflower mixture into the broth until smooth. Season with rosemary, thyme, salt, and black pepper.

Nutrition Facts : Calories 248.5 calories, Carbohydrate 7.3 g, Cholesterol 61.3 mg, Fat 18.9 g, Fiber 2.5 g, Protein 12.2 g, SaturatedFat 11.9 g, Sodium 462.9 mg, Sugar 3.1 g

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid scrambling mid-recipe.
Use fresh cauliflower: Fresh cauliflower will have a better flavor and texture than frozen cauliflower. If you can, try to find cauliflower that is in season.
Don't overcook the cauliflower: Cauliflower should be cooked until it is tender but still has a slight bite to it. Overcooked cauliflower will be mushy and bland.
Use a good quality vegetable broth: The vegetable broth you use will make a big difference in the flavor of the soup. Look for a broth that is low in sodium and has a rich, flavorful taste.
Season the soup to taste: Once the soup is cooked, taste it and adjust the seasonings as needed. You may want to add more salt, pepper, garlic powder, or onion powder.
Serve the soup with your favorite toppings: Creamy cauliflower soup is delicious on its own, but it can be even better with a few toppings. Try adding some grated asiago cheese, crispy bacon bits, or toasted croutons.

Conclusion:

This creamy cauliflower soup is a delicious, hearty, and healthy meal that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a comforting and nutritious soup, give this recipe a try.