You probably already know that our family just LOVES soups! We make at least one per week in the Fall/Winter months, but we really love quick, simple soups that can be easily made during the week. This may be the quickest and simplest soup we’ve made to date, but it is so flavorful with just a few ingredients. I’m sure you have seen many low carb recipes claiming that mashed cauliflower is just as good as mashed potatoes (we disagree), however cauliflower in a soup does give you that same satisfying flavor of potatoes. Especially since we top this version with crispy bacon bits, green onions, and cheddar. It really does taste like creamy potato soup! Don’t believe me, give it a try, then tell your kids its potato soup (worked for me)!
A friend of ours gave us this recipe with her changes, then we’ve added a few of our own. I also double her original recipe because I like to freeze at least two servings of any soup I make for an easy weekend lunch or dinner. You can also make this soup vegetarian by omitting the delicious bacon and swapping out the chicken broth for vegetable broth. We are all bacon lovers in this house, so we probably add it to more things than necessary.
Something else we love is roasting veggies. It is the easiest way to make a quick veggie side. We often roast sweet potatoes, brussel sprouts, carrots, parsnips, broccoli, etc. All you need to do is rough chop some veggies, toss them on a cookie sheet with some olive oil, salt, pepper and garlic salt, then roast at 425 degrees F until tender. To us, the flavor is so much better than any veggies we prepare on the stove and its hands off (except rotating the veggies at least once). This recipe calls for rough chopping onion, garlic and cauliflower, then roasting for around 25 minutes. From there, pour into a pan and bring to a boil with some chicken or veggie stock, then puree. It is so easy! We also add a little half and half or 2% milk to make it a little creamier. One of my favorite kitchen tools is my hand immersion blender. You can puree the soup right in the pot instead of transferring to a blender. We use it for sauces, baby food, smoothies, soups, etc. Totally worth the $25 investment with an added bonus that it is easier to clean up than a blender.
- 2 medium heads of cauliflower, rough chopped
- 2 medium yellow onions, rough chopped
- 6 cloves of garlic, rough chopped
- 6-8 cups of chicken or vegetable broth
- 1 cup half and half or 2% milk
- 1/4 cup olive oil
- 1 t thyme
- 1 t garlic powder
- salt and pepper
- Garnish with shredded cheddar, crispy bacon, and green onions
- 1. Place cauliflower, onions and garlic on two baking pans and drizzle with the olive oil, salt, pepper, thyme and garlic powder. Divide evenly on the two pans.
- 2. Roast in a 400 degree F oven for 25 minutes, stirring halfway through.
- 3. Pour both pans (including any extra olive oil from pans) into a medium stock pot. Start by adding 6 cups of broth and bring to a simmer for 15 minutes.
- 4. Puree with hand immersion blender or in batches in a blender (careful as the lid may pop off due to heat).
- 5. Stir in 1 cup half and half or milk. Add up to 2 additional cups of broth for desired consistency.
- 6. Ladle into bowls and top with cheddar, bacon and green onions. Enjoy!