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Cauliflower Soup

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PER Serving: Calories 680 | Fat 62g | Carbohydrates 15g | Fiber 3g | Net Carbohydrates 12g | Protein 19g

Recipe by Brandon McDearis

You’ll be pleasantly surprised at how creamy and comforting our cauliflower soup is. It’s perfect on a chilly day and reheats wonderfully.



  1. Remove the leaves and thick core from the cauliflower, coarsely chop, and reserve.
  2. In a large soup pot, cook the bacon slowly over low-medium heat, stirring often with a wooden spoon for about 8-10 minutes until bacon is starting to crisp and most of the fat is rendered.
  3. Add the butter and the onion and garlic; cook until softened, but not browned (about 5 minutes).
  4. Add the cauliflower, thyme, and stock; bring to a boil. Reduce the heat to a simmer, add heavy cream, cover, and cook until the cauliflower is very soft and falling apart, about 15-20 minutes.
  5. Remove from heat. Use a handheld immersion blender to puree the soup, or puree it in a blender and return it to the pot. Add the Parmesan, whole milk yogurt and Tabasco and stir until smooth. Season to taste with salt and black pepper. Garnish with chives.

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