I am so excited to post this very first recipe here at Mama’s Learning Corner! I’m in the kitchen a lot, so it only makes sense to share with you all of the recipes that I cook for my family.
I hope you enjoy this new feature here at Mama’s!
During the winter months, I make soup at least once a week. I love soup and it’s one of my favorite foods.
It’s filling, hearty, and (usually) good for you. Plus, soup usually doesn’t break the bank and can feed a crowd.
So bring on the soup!
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Today’s recipe is for a yummy Cauliflower Soup with Cheese and Bacon.
Really. It’s so good – you much put it on your meal plan list for next week!
A few notes:
♥ When I make this soup gluten free, I use Bob’s Red Mill Gluten Free All-Purpose Flour to make the roux. It substitutes cup for cup for regular All-Purpose flour.
By the way, don’t be scared of the roux. I promise it’s not hard and doesn’t take too long. All you’re doing is burning off the “raw flour” taste and thicken the soup.
Cauliflower Soup with Cheese and Bacon
- 6 slices bacon
- 1/2 whole Onion, diced
- 1 stalk Celery, diced
- 2 cloves garlic, minced
- 1 whole Carrot, diced
- 1 whole (to 2 Whole) Cauliflower Heads, roughly chopped
- 2 quarts chicken stock
- 1 stick of Butter + 1 Tablespoon
- 6 tablespoons All-purpose Flour
- 2 cups Whole Milk
- 1 cup light cream
- Salt and pepper to taste
- Freshly shredded sharp cheese
- Cook the bacon in the oven at 375 degrees until crispy. Remove the bacon to a paper towel and set aside. Reserve for garnish.
- In a large stock pot, cook the onion and celery in 1 Tablespoon of butter until tender, about 5-7 minutes. Add the garlic and cook 1-2 minutes. Add the carrots, cauliflower, and chicken stock. Simmer until the cauliflower is tender, about 15 minutes.
- Turn off the heat and add the light cream. Use an immersion blender to puree the soup mixture until smooth. Season with salt, pepper to taste. Cover.
- If you don’t have an immersion blender, use a slotted spoon to transfer the cooked cauliflower to a blender or food processor and blend until smooth. Return the blended cauliflower to the stock pot. Then add the cup of light cream.
- In a smaller saucepan, melt the remaining butter and add the flour to make a roux. Slowly add in the milk, whisking to combine. Let the mixture slowly simmer until it thickens to your liking, whisking frequently. Season with salt and pepper to taste.
- Add the roux to the soup mixture and stir to combine.
- Garnish with bacon crumbles and shredded cheese and serve hot!