Tuscan Cauliflower Soup

  Soups

A classic Tuscan soup has lots of potatoes, but I make mine the low-carb way with cauliflower. Turns out, it has a heartier flavor.

Tuscan Cauliflower Soup

Average Rating: 3.888888

TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 8 servings (2-1/2 quarts).

Ingredients

  • 4 cups fresh cauliflowerets (about 14 ounces)
  • 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 2 cups water
  • 2 garlic cloves, minced
  • 1 pound bulk Italian sausage
  • 1 cup sliced fresh mushrooms
  • 1 cup heavy whipping cream
  • 1/4 teaspoon pepper
  • 1/2 pound bacon strips, cooked and crumbled

Instructions

  • 1. In a large saucepan, combine cauliflower, broth, water and garlic; bring to a boil. Simmer, uncovered, until cauliflower is tender, 12-15 minutes.
  • 2. Meanwhile, in a large skillet, cook sausage and mushrooms over medium heat until sausage is no longer pink, breaking up sausage into crumbles, 6-8 minutes. Remove with a slotted spoon; drain on paper towels.
  • 3. Add sausage and mushrooms to cauliflower mixture; return to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in cream and pepper; heat through. Serve with bacon.

Nutrition Facts

1-1/4 cups: 358 calories, 30g fat (14g saturated fat), 91mg cholesterol, 941mg sodium, 7g carbohydrate (4g sugars, 1g fiber), 17g protein.

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