I like cauliflower bacon soup, chicken (or beef) enchilada, and broccli cheese. None of them have a ton of veggies.
Of those three my favorite is probably the cauliflower bacon.
- 1/2 pound bacon, cut crosswise into 1/2-inch pieces
- 1 medium onion, chopped
- 1 medium (2 1/2 pound) cauliflower, cored and chopped into florets
- 2 cups chicken stock or broth
- 4 oz. cream cheese, cut into 6 pieces
- 1/4 cup heavy cream
- 2 tablespoons chopped fresh chives, divided
- salt and freshly ground black pepper, to taste
- 1/2 cup shredded cheddar cheese
I know your said not a ton of veggies and this one is cauliflower based, but personally I do not taste the cauliflower in it over the bacon, onion, and cheese (topping). It is blended so veggie texture is not there either.
In a large saucepan over medium heat, cook bacon pieces until crisp. Using a slotted spoon, remove bacon to a paper-towel-lined plate and set aside. Pour off bacon drippings, reserving 2 tablespoons in the pan.
Add chopped onion to saucepan and cook, stirring occasionally, over medium-low heat until softened and lightly browned, about 10 minutes.
Turn up the heat, add cauliflower and chicken stock and stir, scraping up the browned bits from the bottom of the pan. When liquid comes to a boil, cover, reduce heat, and simmer until cauliflower is tender enough to mash, 15-20 minutes.
Add the cream cheese and mash and stir the cauliflower and cream cheese with a potato masher.
Stir in the heavy cream. If you would like a smooth soup, puree to desired consistency in the pot with an immersion blender, or in batches in a regular blender (then return to pot).
Stir in 3/4 of the reserved bacon pieces (save the extra for garnish) and 1 tablespoon of chopped chives.
Season to taste with salt and pepper.
Serve hot soup garnished with shredded cheddar cheese, bacon pieces, and chopped chives.
