Creamy Cauliflower and Bacon Soup
Arugula with Lemony Pesto Dressing
Ingredients
- 8 slices bacon
- 4 cloves garlic, minced
- 2 (12-oz) pkg frozen cauliflower, thawed
- 3 cups low-sodium chicken broth
- 1 tsp Italian seasoning
- ½ tsp kosher salt
- ½ tsp pepper
- 1 cup heavy cream
- 1½ cups shredded sharp Cheddar cheese
- 1 green onion, chopped
Instructions
- Cook bacon in a Dutch oven 5 to 6 minutes or until crisp. Drain, reserving 2 Tbsp drippings in pot. Crumble bacon.
- Add garlic to pot; sauté 1 minute. Add cauliflower, broth, seasoning, salt, and pepper.
- Bring to a boil; reduce heat, and simmer 20 minutes. Blend with an immersion blender, or transfer to a blender and puree in 2 batches until smooth.
- Stir in cream and cheese. Cook 4 minutes or until cheese is melted and soup is hot, stirring often.
- Divide soup among 6 bowls; top each serving with bacon and onion.
Side Dish Ingredients
- ¼ cup extra virgin olive oil
- 2 Tbsp pesto
- 1 Tbsp lemon juice
- ¼ tsp salt
- 1 (5-oz) pkg arugula
Side Dish Instructions
- Whisk together oil, pesto, lemon juice, and salt.
- Place arugula in a bowl. Drizzle with pesto mixture; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
355
|
108
|
463
|
| Fat (g) | 29 | 11 | 40 |
| Sat. Fat (g) | 17 | 2 | 19 |
| Protein (g) | 15 | 1 | 16 |
| Carb (g) | 7 | 1 | 8 |
| Fiber (g) | 3 | 0 | 3 |
| Sodium (mg) | 859 | 137 | 996 |
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