Creamy Cauliflower and Bacon Soup
Arugula with Lemony Pesto Dressing
Ingredients
- 4 slices bacon
- 2 cloves garlic, minced
- 1 (12-oz) pkg frozen cauliflower, thawed
- 1½ cups low-sodium chicken broth
- ½ tsp Italian seasoning
- ¼ tsp kosher salt
- ¼ tsp pepper
- ½ cup heavy cream
- ¾ cup shredded sharp Cheddar cheese
- 2 Tbsp chopped green onion
Instructions
- Cook bacon in a medium saucepan 5 to 6 minutes or until crisp. Drain, reserving 1 Tbsp drippings in pan. Crumble bacon.
- Add garlic to drippings in pan; sauté 1 minute. Add cauliflower, broth, seasoning, salt, and pepper.
- Bring to a boil; reduce heat, and simmer 18 minutes. Blend with an immersion blender. Or cool 10 minutes, and transfer to a blender, and puree until smooth with center of lid removed so heat can escape.
- Stir in cream and cheese. Cook 4 minutes or until cheese is melted and soup is thoroughly heated, stirring often.
- Divide soup among 3 bowls; top each serving with bacon and onion.
Side Dish Ingredients
- 2 Tbsp extra virgin olive oil
- 1 Tbsp pesto
- ½ Tbsp lemon juice
- ⅛ tsp salt
- ½ (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 | 3 | 3 | |
| 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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