The Sassy Barn
I'm Ashlee
I hope you’ve got a coffee or tea in hand and are ready for some fun! I’ve created a space for you to not only stay updated on new shop items, but to find weeknight meals cleaning tips and DIYs.
Categories
eat till it hurts
diy
Loaded Cauliflower Soup
December 9, 2018
Y’all, I’m going to toot my own horn on this one!
I love potatoes.. just serve them to me anyway and I’ll take em’! But lately, I’ve been packing on the winter insulation and need to somehow pump the breaks. I decided to switch out some of my favorite soups and make them a tad healthier!
This loaded cauliflower soup is packed with flavor but doesn’t leave me feeling so dang full, it’s just the right about to fill you up. Did I mention it’s keto friendly? I’m not a pro at the keto diet, but I love sharing recipes that are friendly with all of you, no matter what kind of diet your on! I have also included a crockpot version for this as well! Let’s get started…
Prep time: 20 minutes
Cook Time: 40 minutes
Crockpot Time: 4 hours
Servings: 8
Ingredients
- 1/2 cup butter
- 2 cloves garlic minced
- ½ cup chopped onions
- 8 oz mushrooms
- 2-4 Tbsp all-purpose flour
- 4 cups chicken broth divided
- 3 cups chopped cauliflower
- 2 cups shredded cheddar cheese plus extra for serving
- ½ cup heavy cream
- Salt & pepper to taste
- Garnish- Sharp Cheddar Shredded Cheese, bacon crumbles, green onion
Instructions
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In a skillet melt the butter and then add cauliflower and onions and cook for 5 min over medium heat.
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Stir in mushroom and cook for 2-3 minutes.
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Stir in flour and cook for 1 minute.
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Slowly whisk in 1 cup of chicken broth, scraping up any brown bits from skillet.
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Stir in remaining broth.
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Let soup simmer on low for 25 min, until cauliflower is soft.
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Stir in cheddar cheese gradually until melted
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Stir in cream and let sit until heated, about 5 minutes.
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Take an immersion blender or chopper to chop up the cauliflower to make soup thicker.
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Season soup with salt and pepper to taste and serve topped with cheese, bacon and green onions
Crockpot Instructions
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Melt the butter and then add cauliflower and onion and cook for 5 min over medium heat.
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Stir in mushroom and cook for 2-3 minutes, until soft.
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Stir in flour and cook for 1 minute. (This is your thickener.
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Slowly whisk in 1 cup of chicken broth, scraping up any brown bits from skillet, then transfer to slow cooker.
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Stir in remaining broth.
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Cover and cook until cauliflower is tender, 4-6 hours on low or 3-4 hours on high.
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Stir in cheddar cheese gradually until melted.
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Stir in cream and let sit until heated, about 5 minutes.
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Take an immersion blender or chopper to chop up the cauliflower to make soup thicker.
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Season soup with salt and pepper to taste and serve topped with cheese, bacon and green onions.
