Loaded cauliflower soup cooking light recipes - Glutenfree

Author: Bonnie Longway

Glutenfree Lowcarb Low sugar Weeknight meals Winter

Delicious, creamy cauliflower soup, topped with cheese, bacon and green onions. If you love the flavors of a loaded baked potato—think cheddar cheese, crisp bacon, and the bright bite of chives—but are on a low-carb diet, then this soup is for you.

Low-Carb Loaded Cauliflower Soup
Loaded Cauliflower Soup
Loaded Cauliflower Soup
Loaded Cauliflower Soup
How to cook cauliflower for Soup?
What is the best way to cook cauliflower in a blender?
How to cook cauliflower and bacon in oven?
Can you freeze cauliflower soup with milk?

Low-Carb Loaded Cauliflower Soup

If you love the flavors of a loaded baked potato—think cheddar cheese, crisp bacon, and the bright bite of chives—but are on a low-carb diet, then this soup is for you. We swap out spuds for cauliflower and swirl the whole thing into a soup that has just 12g of carbs per serving—not bad for a hearty meal.
Provided by: Cooking Light
Total time: 40 minutes
Yields: 6 servings
Number of ingredients: 11

Ingredients:

6 bacon slices, chopped
1 cup chopped leek
1/2 cup chopped celery
4 garlic cloves, minced
8 cups chopped cauliflower florets and stems
3 cups unsalted chicken stock
1 teaspoon kosher salt
1/4 teaspoon black pepper
3/4 cup half-and-half
2 ounces sharp cheddar cheese, shredded (about 1/2 cup)
3 tablespoons chopped fresh chives

Nutrition:

How to cook:

1. Cook bacon in a Dutch oven over medium, stirring often, until crisp, 5 to 7 minutes. Using a slotted spoon, transfer bacon to paper towels to drain. Reserve 1 tablespoon drippings in pan; discard remaining drippings. 2. Increase heat to medium-high. Add leek, celery, and garlic to hot drippings in pan; cook, stirring often, until crisp-tender, about 5 minutes. Add cauliflower, stock, salt, and pepper; bring to a boil. Cover and reduce heat to medium. Simmer until cauliflower is very tender, about 15 minutes. 3. Remove 1 cup vegetables with a slotted spoon; finely chop. 4. Pour remaining mixture into a blender; add half-and-half. Secure lid on the blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process, starting slowly and increasing speed, until very smooth, 1 to 2 minutes. Return mixture to pan with chopped vegetables; cook over medium until warmed through, about 2 minutes. Ladle soup into bowls; top with bacon, cheese, and chives. SLOW COOKER METHOD: Prepare as directed in step 1, substituting a skillet for Dutch oven. Omit step 2. Combine drippings, leek, celery, garlic, cauliflower, stock, salt, and pepper in a 6-quart slow cooker. Cover and cook on low until tender, about 4 hours. Proceed with steps 3 and 4.

Notes: Loaded Baked Potato-Style Cauliflower Soup, Ingredients 6 bacon slices, chopped 1 cup chopped leek 1/2 cup chopped celery 4 garlic cloves, minced 8 cups chopped cauliflower florets and …

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loaded cauliflower soup cooking light low-carb loaded cauliflower soup

Loaded Cauliflower Soup

Loaded Cauliflower Soup from Delish.com is the healthier version of a loaded potato soup that you need.
Total time: 75 minutes
Prep time: 15 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 14

Ingredients:

Nutrition:

Calories: 330 calories

How to cook:

Preheat oven to 425°. Divide cauliflower between two large baking sheets. Drizzle each baking sheet with a tablespoon of olive oil and season with salt and pepper. Toss to combine and scatter 4 thyme sprigs on top.
Bake until cauliflower is golden and tender, about 20 minutes.
In a large pot (or dutch oven) over medium heat, cook bacon until crispy, about 8 minutes. Drain cooked bacon slices on a paper towel-lined plate, reserving fat in the pot, then chop bacon into small pieces.
Add onion to bacon fat and cook until tender, about 5 minutes. Stir in garlic and cook until fragrant, another minute, then pour in wine. Cook until wine has mostly reduced down, about 2 minutes.
Add roasted cauliflower to the pot and pour over chicken broth. Add bay leaf and remaining thyme sprigs. Bring mixture to a boil, reduce heat, and simmer until the cauliflower is falling apart, about 20 minutes.
Remove bay leaf and thyme sprigs from soup. Using an immersion blender, purée soup until smooth. (Alternatively, you can use a blender. Let mixture cool for 5 minutes then fill the blender halfway. Cover with the lid, but leave one corner open, then cover the lid with a kitchen towel to catch splatters. Pulse until smooth. Repeat as many times as necessary. Return puréed soup to dutch oven.)
Season to taste with salt and pepper then stir in heavy cream. Serve warm with cheddar, chopped bacon, and chives.

Notes: Low-Carb Loaded Cauliflower Soup Recipe, Ingredients 6 bacon slices, chopped 1 cup chopped leek 1/2 cup chopped celery 4 garlic cloves, minced 8 cups chopped cauliflower florets and stems 3 cups …

Loaded Cauliflower Soup

This loaded cauliflower soup is the perfect Fall comfort food. Made with roasted garlic and lots of savory toppings, it’s sure to satisfy!
Provided by: Salima Benkhalti
Total time: 45 minutes
Cook time: 30 minutes
Prep time: 15 minutes
Yields: 3 servings
Cuisine: American
Number of ingredients: 17

Ingredients:

1 head of garlic
3 tbsp O-Live Everyday Olive Oil
2 heads of cauliflower, cut into florets
1 large onion
4-5 cups chicken or vegetable stock (enough to cover the cauliflower)
2 tsp salt
2 tsp pepper
1 tsp thyme
1 tsp oregano
1 tsp smoked paprika
½ cup white wine
1 cup half & half
½ cup grated cheddar cheese
½ cup pancetta or bacon (fully cooked)
½ cup grated cheddar cheese
2 green onions, minced
Additional paprika, pepper & thyme

How to cook:

Preheat oven to 450 degrees. Using a knife, cut off just the top of the garlic head. In a small piece of aluminum foil, add the garlic (cut side up) and drizzle generously with O-Live olive oil (about 1 tbsp). Wrap the garlic and oil up in the aluminum foil so it has no openings. Roast the aluminum packet in the oven for 20 minutes.
While the garlic roasts, heat the remaining olive oil in a large soup pot over medium heat. Toss in the onion and cauliflower florets and saute until the onion begins to turn translucent. Add the white wine and reduce by half.
Add in 3-4 cloves of the roasted garlic, broth and spices (see note for ideas for leftover roasted garlic). Bring to a boil, then lower and simmer for 20-25 minutes or until the cauliflower is fully cooked through.
Using an immersion blender, puree the soup until the cauliflower is fully broken down and evenly smooth and creamy.
Stir in the half & half and half of the cheddar cheese. Taste and adjust accordingly with additional cheese, salt and/or pepper. Garnish with a drizzle of olive oil, some crispy bacon or pancetta (optional), additional cheese, a sprinkle of paprika and minced green onions.

Notes: Instant Pot Loaded Chilled Cauliflower Soup (Paleo, AIP, Instructions. Add leeks, cauliflower, garlic, and broth to the Instant Pot. Season with salt and pepper (AIP, omit) to taste. Add lid and lock into place. …

Loaded Cauliflower Soup

Delicious, creamy cauliflower soup, topped with cheese, bacon and green onions.
Provided by: Jennifer
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 12

Ingredients:

5 Tbsp butter
1/4 cup all purpose flour
2 cups chicken broth
1 1/2 cups 2% milk (or 3%, but not 1% or skim)
6 cups chopped cauliflower
1/3 cup chopped green onion
1/2 cup sour cream
1/3 cup shredded cheddar cheese
Salt and freshly ground pepper
Additional shredded cheddar cheese
Additional chopped green onion
Crumbled (cooked bacon)

Nutrition:

How to cook:

Melt butter in a large soup pot over medium heat. Add the flour and cook, stirring, for about 1 minute. Add the chicken broth, milk, chopped cauliflower and 1/3 cup chopped green onion. Increase heat to medium-high heat and bring to a boil, then reduce heat to medium-low and simmer, stirring regularly, until cauliflower is tender. Using a potato masher or an immersion blender, break up the cauliflower pieces just slightly, being sure to leave some chunky pieces in the soup.
Stir in sour cream and 1/3 cup shredded cheddar cheese and allow to warm through for a few minutes. Taste soup and season well with salt and freshly ground pepper (Be generous with the salt. If it tastes bland at all, it needs more salt!)
Serve topped with additional shredded cheddar cheese, chopped green onion and crumbled cooked bacon.

Notes: Light Loaded Potato Soup, 3 tbsp : All-purpose flour : 1/4 tsp : Black pepper, freshly ground : 1/2 tsp : Salt