Creamy Cauliflower Soup With Bacon And Corn

Creamy Cauliflower Soup with Bacon and Corn

This recipe combines the smooth texture of cauliflower soup with the smoky flavor of bacon and the sweetness of corn. It’s a hearty and comforting dish, perfect for a chilly day.

Ingredients:

• For the Soup:
  • 1 tablespoon olive oil
  • 4 slices thick-cut bacon, chopped
  • 1 medium onion, diced
  • 1 medium potato, peeled and diced
  • 1 head cauliflower, cored and chopped into florets
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 1 cup frozen corn kernels (or fresh corn kernels from 1 cob)
  • Salt and freshly ground black pepper, to taste
• For Garnish (optional):
  • Chopped fresh parsley
  • Crumbled cooked bacon
  • Shredded cheddar cheese

Cooking Guide:

1. Cook the Bacon: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the bacon and cook until crispy, about 5 minutes. Remove the bacon from the pot with a slotted spoon and set aside on a paper towel-lined plate.

2. Sauté the Onion: Add the diced onion to the pot with the remaining bacon grease. Sauté the onion until softened and translucent, about 4 minutes.

3. Simmer the Vegetables: Add the diced potato, cauliflower florets, and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the vegetables are tender.

4. Puree the Soup: In batches, transfer the soup to a blender and puree until smooth. You can also use an immersion blender directly in the pot. Return the soup to the pot.

5. Add Cream and Corn: Stir in the heavy cream and frozen corn kernels. Heat through for a few minutes, until the corn is heated through. Season the soup with salt and freshly ground black pepper to taste.

6. Serve: Ladle the soup into bowls and garnish with chopped fresh parsley, crumbled cooked bacon, or shredded cheddar cheese (optional).

Tips:

• For a richer flavor, you can use reserved bacon grease to saute the onion instead of olive oil.
• If you don’t have heavy cream, you can substitute with milk, but the soup will be slightly thinner.
• To roast the cauliflower for added depth of flavor, toss the florets with olive oil, salt, and pepper before adding them to the pot in step 3. Roast in a preheated oven at 400°F (200°C) for 20-25 minutes, or until tender.
• Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat.