I admit, I’ve recently been a little too excited for the fall season and jumped on the opportunity to make a comforting soup. This one is packed with flavor and healthy veggies. You and your family are guaranteed to love it!
- 10 ounces turkey bacon
- 1 large carrot, diced
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1 head cauliflower, cut into pieces
- 2 14.5 ounce cans white beans, drained
- 4 cups chicken broth
- 2 tablespoons extra virgin olive oil
- 1 cup parmesan cheese, plus more for garnish
- 8 ounces sour cream
- 1 teaspoon dried oregano
- 1 bunch chives, for garnish
- salt and pepper to taste
- Preheat your oven to 400F. Grease a large baking sheet. Lay the turkey bacon out flat, and bake for ten minutes. Rotate the pan, and bake for an additional five minutes, depending on the thickness of the bacon. Mine was pretty thick, so it took the full 15 minutes to cook. Just be sure to keep an eye on it. Remove from the oven and let cool. Once the bacon is cool, dice it into pieces and set aside.
- Grease another baking sheet, and spread the cauliflower pieces on it. Season them with salt, pepper, and the dried oregano. Bake for ten minutes.
- Heat one tablespoon of the extra virgin olive oil in a large soup pot. Add the diced onion, garlic and carrot, and stir occasionally until translucent, about five minutes. Add the diced turkey bacon to the pan, and stir for about an additional minute.
- Add the beans and chicken broth to the pot and stir.
- Add the cauliflower to the pot, and cover. Cook for about twenty minutes, giving the flavors time to mingle.
- Scoop out about half of the soup mixture, and put it into a food processor. Once it’s fully blended, reintroduce it to the soup pot and stir.
- Add the sour cream and parmesan cheese, and stir until melted.
- Serve, and garnish with additional parmesan cheese and chives.