• Joe Reider, Realtor

Bacon, Cheese & Cauliflower Soup



Bring On Soup Season This week rain and cooler temperatures were welcomed to Austin. And with it we received a glimpse of fall. There's no better time of year to enjoy a bowl of soup! I've enjoyed several bowls of this hearty soup over the past year as I've been on a low-carb diet. It's extremely flexible and best of all, tasty. This also goes by the nickname "Loaded Cauliflower Soup," thanks to bacon, cheese, chicken, and zucchini (and a few other ingredients)!

Time To Prepare:

About 45 minutes.

Foodie Tips:

  • You can omit the chicken. If including it, you can cut the chicken into bite-sized cubes or even shred it.

  • This soup pairs well with your favorite garden/mixed salad.

Ingredients:

5 Slices (¼ Cup) Bacon, Cooked And Crumbled 1 Pound (About 3 Cups) Chicken Breast, Boned, Cooked, Cubed (Optional)

1 Teaspoon Extra Virgin Olive Oil ¼ Cup White Onion, Diced

½ Cup Celery, Diced 2-3 Cloves Fresh Garlic, Minced 4 Cups Cauliflower Florets, Bite Sized 1 Zucchini, Chopped

2 Cups Chicken Broth

1-2 Bay Leaves To Taste Kosher Salt To Taste Fresh Cracked Black Pepper 1 Container (5.3 Ounces) Plain Greek Yogurt 2 Cups Cheddar Cheese, Shredded To Garnish Chives Or Green Onions, Chopped

What To Do:

1. Prepare the bacon and chicken (if using) ahead of time so they're ready to add near the end. In a frying pan sauté the bacon and when done remove from heat and set aside reserving the drippings. You can season the chicken with salt and pepper. Sauté the chicken in the same pan with the bacon drippings until done, about 5-7 minutes. Set the chicken aside to cool then cut into bite-sized cubes. 2. Let's make the soup base! Heat the olive oil in a large pan over medium-high heat. Add the onion and sauté until translucent. Add the celery and garlic and cook a bit longer. Don't over-cook the garlic as it can burn and taste bitter. 3. Add the cauliflower, zucchini, chicken broth, bay leaves, salt, and pepper. Bring things to a boil. Reduce heat, cover, and simmer until the veggies are tender, stirring occasionally, about 10 minutes.


4. Remove the soup mixture from the heat. Discard the bay leaves. Now the fun part: blend everything with an immersion blender. If you don't have an immersion blender you can use a food processor or a potato masher for a chunkier consistency.

5. Return the soup to the stove top and reheat. Slowly introduce the yogurt, ½ of the cheese (1 cup), and the chicken and mix things together well. Warm everything to the desired serving temperature and let's bowl things up.


6. To serve: Ladle soup into a bowl and sprinkle the soup with some of the remaining cheese, some bacon, and the chives. Yield: Enough to satisfy 4-6 hungry Texans I hope you enjoy this soup - this recipe's a keeper!


Joe Paul Reider

Home Style Austin Founder Austin Realtor® Keller Williams Realty

Email: JoePaul@KW.com Mobile: 512-222-3302 Web: JoePaulReider.KW.com


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