Close
user profile
Kraft User
header language image
français
My Favourites
Shopping List
Close Icon
Creamy Roasted Garlic-Cauliflower Soup
Creamy Roasted Garlic-Cauliflower Soup

Creamy Roasted Garlic-Cauliflower Soup

1 Review(s)
Cook Minutes 1 Hr 40 Min
Prep : 25 Min Cook: 1 Hr 15 Min
Craving a hearty creamy soup to warm you up on a cold winter's night? This Creamy Roasted Garlic-Cauliflower Soup will definitely satisfy your cravings. Thick and rich with a sprinkling of bacon and chives, this flavourful soup is sure to hit the spot.
Add To Favourites Icon
What do I need ?
Select All
8 Servings
Servings
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 head garlic
1 tsp. oil
9 slices bacon, cut into 1/2-inch-thick slices
1 small onion, chopped
1 lb. (450 g) baking potatoes (about 3), peeled, chopped
4 cups small cauliflower florets
4 cups 25%-less-sodium chicken broth
125 g (1/2 of 250-g pkg.) Philadelphia Light Brick Cream Cheese Spread, cut in 1/2-inch cubes
1/4 cup Kraft 100% Parmesan Aged Grated Cheese
1/4 tsp. black pepper
Add To Shopping List
How do I make it ?
Select All
Step 1
Heat oven to 375°F.
Step 2
Cut 1/2-inch-thick slice off top of garlic head, exposing tops of all cloves; place, cut side up, on sheet of foil. Drizzle with oil. Wrap garlic head in foil.
Step 3
Bake 45 min. or until garlic is very soft; cool.
Step 4
Meanwhile, cook and stir bacon in Dutch oven on medium heat until crisp. Remove bacon from pan with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from pan. Add onions to reserved drippings; cook 5 min. or until crisp-tender, stirring frequently.
Step 5
Squeeze pulp from garlic cloves into Dutch oven. Add potatoes, cauliflower and chicken broth; mix well. Bring to boil; cover. Simmer on medium-low heat 30 min. or until potatoes are tender, stirring occasionally.
Step 6
Blend soup, in small batches, in blender until smooth. Return puréed soup to Dutch oven. Add cream cheese spread and Parmesan; cook and stir 3 min. or until cream cheese is completely melted and soup is heated through. Sprinkle with bacon.
Kraft Kitchen Tips!
krKitchenTipAndSymbol
Special Extra
Sprinkle soup with chopped fresh chives or parsley after ladling into serving bowls.
krKitchenTipAndSymbol
Special Extra
Add 1 tsp. curry powder to cooked onions in Dutch oven along with the garlic and remaining ingredients.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
200
Calories From Fat
0
% Daily Value
Total fat 11 g
17 %
Saturated fat 5 g
25 %
Cholesterol 25 mg
Sodium 580 mg
24 %
Total carbohydrate 19 g
6 %
Dietary fibre 2 g
8 %
Sugars 4 g
Protein 9 g
Vitamin A
0 %
Vitamin C
20 %
Calcium
4 %
Iron
4 %
Servings
8 servings, 1 cup (250 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Add To Shopping List
MY LISTS
CREATE NEW
Save to List
Cancel
584693:214447
Similar Recipes
Left Bracket
Have you tried?
Right Bracket
Left Arrow
Right Arrow
bapw-iconAdChoices