I’ve wanted to make this soup for some time now, and of course although it’s been chilly and rainy the past days it decides to be in the 70’s and sunny. I was committed to making this soup.
I’d had bad results of runny soups before and I was determined it wouldn’t happen this time.
Xanthan gum needs time to thicken, commit to at least 10 minutes or more to gain the thickness you want.
There is one thing I’d add is a tad bit of mustard, it makes cheddar cheese pop with flavor. Anyone else add mustard to your grilled cheese sandwiches?
This recipe comes from Ruled me.
This yields 6 servings of cheesy cauliflower and bacon soup. I found that a serving is about 3/4 of a cup. I did add a Vidalia onion burger and some asparagus with butter and lemon to the whole meal. I’ll give the macros for the soup alone and then with the burger and asparagus.
In a deep pan, heat up 3/4 of the olive oil and the garlic on medium heat.
Once hot, add in the cauliflower.
I let the cauliflower get brown and it took on a nutty flavor.
Pour in the chicken broth and water, bringing it to a boil over high heat. Stir frequently.
Once it’s boiling, stir in the heavy whipping cream then turn the heat down to medium.
In a separate bowl, whisk together the rest of your oil and xanthan gum to make a slurry.
I used the measuring cup instead of dirtying another bowl, unless you like washing dishes.
Drop your slurry into the soup and stir. It should start to thicken.
It took me 10 minutes at medium heat to get a thickness I was happy with.
Little by little, add in your cheese, stirring it into the soup so it melts.
You can weigh the cheese, 1 1/2 cups weighs 1/3 pounds, or 75 grams. I usually add extra, but that’s my preference.
Whisk in your bacon and serve!