Cook and blend cauliflower into the creamiest soup imaginable. Top this Cream of Cauliflower Soup with crisp bacon and fresh dill. You're welcome.
What You Need
Original recipe yields 4 servings
4 slices OSCAR MAYER Center Cut Bacon, chopped
1 onion, chopped
1 can (14.5 oz.) fat-free reduced-sodium chicken broth
1/2 cup water
1 large baking potato (1/2 lb.), peeled, chopped
4 cups small cauliflower florets
1/2 cup KRAFT Shredded Italian* Five Cheese Blend, divided
1/3 cup KRAFT Buttermilk Ranch Dressing, divided
2 Tbsp. coarsely chopped fresh dill
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Let's Make It
Cook and stir bacon in large saucepan on medium heat until crisp. Remove bacon from pan with slotted spoon, reserving 2 Tbsp. drippings in pan. Drain bacon on paper towels.
Add onions to reserved drippings in pan; cook and stir 8 min. or until tender. Add broth, water and potatoes; stir. Bring to boil; cover. Simmer on medium-low heat 15 min. or just until potatoes are tender. Stir in cauliflower; cook 7 min. or until tender. Stir in 1/4 cup each cheese and dressing.
Blend soup, in batches, in blender until smooth. Ladle into 4 bowls. Sprinkle bacon over soup; top with remaining cheese. Drizzle with remaining dressing; sprinkle with dill.
This delicious soup can be prepared ahead of time. Cool, then refrigerate up to 24 hours. To reheat, bring soup just to simmer in saucepan on medium-low heat, stirring frequently.
Serve this hearty soup with a crisp mixed green side salad tossed with your favorite KRAFT Lite Dressing.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 20g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 1 cup 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.