I know we’ve moved past soup season into more Spring-time foods like fresh fruit and foods you can grill, but I just can’t resist sharing this recipe! This Creamy Cauliflower Chowder is healthy comfort food at it’s best and it has motivated me during times of struggle throughout the last OH 11 weeks of my fitness challenge!
Many people assume that soup is not really a meal because it doesn’t fill you up… Not so, I promise this will fill you up and make you feel sooo good because it is actually good for you! However, I’m not gonna lie, it’s great as a side too!
I wouldn’t mind dipping a fresh turkey panini in this scrumptious soup!
This soup was inspired by one of my favorite restaurants–Zupas! My husband and I grabbed soup and salad there a lot while we were dating. He frequently tried new soups like this Creamy Cauliflower Soup. I wasn’t a huge fan then. I had something against cauliflower… a mental block if you will.
Recently we discovered that cauliflower can actually be really delicious. In an effort to eat healthier, we decided to try out some cauliflower. Since we opened our minds to cauliflower we have had some really delicious meals. Which proves that you should always be open to trying new things.
This is a creamy, dreamy soup that reminds me of my favorite comfort foods, but I can actually really enjoy a bowl full because I know that its good for me too!
- 2 tbsp butter
- ½ cup onion
- 2 tsp garlic
- 4 cup chopped cauliflower about 1 large head
- ¼ cup flour
- 2 cubes chicken bouillon
- 2 tsp ground mustard
- 1 tsp paprika
- 1 tsp salt
- 1 cup parmesan cheese
- 1 cup cheddar cheese
- 5 cups milk
- 8 slices cooked bacon
- Croutons
- Add butter, garlic, onion and cauliflower to a large pot and saute for 5 minutes until cauliflower starts to brown.
- Add flour, chicken bouillon, ground mustard, paprika, salt and mix well, then add 2 cups milk and stir. Reduce heat and boil for 10 minutes, cauliflower should be soft.
- Add to a blender and blend until smooth. Transfer back to the pot and add the rest of the milk. Add parmesan cheese, cheddar cheese and stir until melted.
- When cheese is melted and its heated through, serve in bowls and top with bacon, croutons and extra cheese.
This recipe was originally written by me and published on PinkWhen.
Soup season is pretty much over, which makes me kind of sad. We’ve discovered some really great soups lately!
