Creamy Cauliflower White Cheddar Soup

This rich soup will turn anyone into a cauliflower fan! With a base of bacon, cream, onion, and garlic, the cauliflower is transformed from fresh to decadent. It paired perfectly with lemon roasted salmon, and was great for meal prep, as soups typically develop more flavor as they are stored. Make everyone at the office jealous with this surprisingly indulgent cauliflower soup (but maybe save the salmon for home)!

Creamy Cauliflower White Cheddar Soup with Roasted Salmon

Ingredients:

• 1 medium head of Cauliflower, cut into florets

• 1 large Yellow Onion, sliced

• 4 c Low Sodium Chicken or Vegetable Broth

• 1-1 1/2 c White Cheddar Cheese, shredded

• 1 1/2 c cream, milk. or unsweetened milk alternative

• 3 Tbsp minced Garlic

• 5 slices Uncured Bacon

• 1 Tbsp Butter

• 1 tsp Thyme

• 1 tsp Chili Powder

• 1 tsp Parsley

• Optional Toppings: 2 Tbsp diced Roasted Red Peppers, 2 Tbsp sliced Green Onion

Directions:

1. Add butter and bacon to a large stock pot. Cook bacon until crispy, then remove.

2. Add onions and garlic to the pot and cook until golden, about 3 minutes.

3. Add spices (thyme, chili powder, parsley) and stir. Then add cauliflower and cook for about 3 minutes.

4. Pour in broth and bring to a boil.

5. Add cream/milk/milk alternative, and simmer for about 15 minutes, until the vegetables are tender.

6. Puree with an immersion blender or place in a blender to puree.

7. Once blended, set heat to medium and stir in cheese, salt, and pepper to taste.

8. Top with bacon, roasted red peppers, and green onion. Enjoy!

This makes about 8 cups of soup. Extras can be stored in the refrigerator (1 week) or freezer (3 months) after cooled.