Creamy Cauliflower Soup with Crumbled Bacon

Parmesan-Pea Crostini
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Ingredients

  • 4 slices center-cut bacon
  • ½ (8-oz) pkg diced onion
  • 1 tsp bottled minced garlic
  • 1 (12-oz) pkg cauliflower florets
  • 2⅔ cups low-sodium chicken broth
  • ⅓ cup half-and-half
  • ¼ tsp dried tarragon
  • ¼ tsp salt
  • ¼ tsp pepper
  • 1 green onion, sliced

Instructions

  1. Cook bacon in a Dutch oven 5 minutes or until crisp.
  2. Drain on paper towels; crumble.
  3. Add onion and garlic to drippings in pan; cook 5 minutes over medium heat.
  4. Add cauliflower, broth, half-and-half, tarragon, salt and pepper.
  5. Bring to a boil; reduce heat, and simmer 10 minutes or until cauliflower is very tender.
  6. Blend with an immersion blender, or transfer to a blender (with center piece of blender removed) and puree until smooth.
  7. Divide soup between 2 serving bowls; top each serving with bacon and green onion.

Side Dish Ingredients

  • 1 (4-oz) whole wheat hoagie roll, cut into ¼-inch-thick slices
  • 2 Tbsp extra-virgin olive oil, divided
  • ½ cup frozen peas
  • ¼ cup shredded Parmesan cheese, divided
  • ½ tsp bottled minced garlic
  • 2 tsp chopped fresh basil
  • 1 tsp lemon juice
  • ¼ tsp salt
  • ¼ tsp pepper

Side Dish Instructions

  1. Preheat broiler.
  2. Brush bread slices with 1 Tbsp oil, and place on a rimmed baking sheet.
  3. Broil 1 minute or until toasted.
  4. Meanwhile, steam peas according to package directions.
  5. Process peas, 1 Tbsp oil, 2 Tbsp cheese and remaining ingredients in a food processor or blender until smooth.
  6. Divide mixture evenly among toasted bread.
  7. Sprinkle with remaining 2 Tbsp cheese.

Nutritional Information

Main Side Total
Servings 2 3
Calories
178
239
417
Fat (g) 9 14 23
Sat. Fat (g) 5 3 8
Protein (g) 10 9 19
Carb (g) 17 23 40
Fiber (g) 5 4 9
Sodium (mg) 652 585 1237

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