Creamy Cauliflower Soup with Artichoke Hearts Asiago and Bacon
Velvety, rich, and packed with bold flavors, this Creamy Cauliflower Soup with Artichoke Hearts, Asiago, and Bacon is the ultimate comfort food with a gourmet twist. Roasted cauliflower is blended with fragrant garlic, onions, and creamy stock to create a luscious base, while artichoke hearts add a delightful tangy depth. The sharp nuttiness of Asiago cheese perfectly complements the savory, smoky crunch of crumbled bacon, elevating this dish to new heights. A touch of heavy cream and fresh thyme tie it all together, making it a luxurious yet simple meal perfect for chilly evenings. Garnish with smoky paprika for an extra layer of flavor and serve with crusty bread or a crisp salad for a satisfying dining experience. Perfect for weeknight dinners or casual entertaining, this hearty soup is as delicious as it is easy to prepare.
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Recipe Information
Ingredients
- 6 cups Cauliflower florets
- 4 cups Vegetable stock
- 1 large Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 14 ounces Canned artichoke hearts, drained and quartered
- 1 cup Asiago cheese, grated
- 6 slices Bacon, cooked and crumbled
- 1 cup Heavy cream
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 teaspoon Fresh thyme leaves
- 0.25 teaspoons Smoked paprika (optional, for garnish)
Instructions
Heat the olive oil and butter in a large pot over medium heat.
Add the diced onion and sauté for 5-7 minutes until softened and translucent.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the cauliflower florets, vegetable stock, salt, black pepper, and fresh thyme to the pot. Stir to combine and bring the mixture to a boil.
Reduce the heat to low, cover, and simmer for 15-20 minutes until the cauliflower is tender.
Using an immersion blender, puree the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth.
Return the blended soup to the pot if necessary, and stir in the heavy cream.
Add the quartered artichoke hearts and grated Asiago cheese to the soup. Stir until the cheese is melted and the artichoke hearts are heated through.
Taste and adjust seasoning, adding more salt or black pepper if needed.
Ladle the soup into bowls and top each serving with crumbled bacon and a sprinkle of smoked paprika if desired.
Serve hot with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
2960 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.0 g | 274% | |
| Saturated Fat | 101.2 g | 506% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 502 mg | 167% | |
| Sodium | 9166 mg | 399% | |
| Total Carbohydrate | 153.0 g | 56% | |
| Dietary Fiber | 48.9 g | 175% | |
| Total Sugars | 36.2 g | ||
| Protein | 107.8 g | 216% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1252 mg | 96% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 5247 mg | 112% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
