Creamy Cauliflower Soup with Crumbled Bacon
Parmesan-Pea CrostiniIngredients
- 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
- Cook bacon in a Dutch oven 5 minutes or until crisp.
- Drain on paper towels; crumble.
- Add onion and garlic to drippings in pan; cook 5 minutes over medium heat.
- Add cauliflower, broth, half-and-half, tarragon, salt and pepper.
- Bring to a boil; reduce heat, and simmer 10 minutes or until cauliflower is very tender.
- Blend with an immersion blender, or transfer to a blender (with center piece of blender removed) and puree until smooth.
- 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
- Preheat broiler.
- Brush bread slices with 1 Tbsp oil, and place on a rimmed baking sheet.
- Broil 1 minute or until toasted.
- Meanwhile, steam peas according to package directions.
- Process peas, 1 Tbsp oil, 2 Tbsp cheese and remaining ingredients in a food processor or blender until smooth.
- Divide mixture evenly among toasted bread.
- 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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