You've never had cheesy cauliflower soup like this! Its powerhouse partners in deliciousness are kale, quinoa and cut-up pieces of bacon.
What You Need
Original recipe yields 16 servings
5 slices OSCAR MAYER Natural Smoked Uncured Bacon, cut into 1-inch pieces
3 large carrot s, sliced into thin discs
5 green onions, sliced thin
8 cups high-quality chicken stock
4 cups fresh cauliflower, diced into bite-size pieces
2 cups fresh kale, finely chopped
3 cups cooked quinoa
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cut into 1-inch cubes
1 cup KRAFT Shredded Sharp Cheddar Cheese
1 cup heavy whipping cream
Optional Garnish: KRAFT Shredded Sharp Cheddar Cheese and sliced green onions
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Let's Make It
Brown bacon in the bottom of a heavy stock pot.
When bacon is crisp, don’t bother draining. Add the carrots and onions to the stock pot and continue cooking 2-3 minutes. You may note a few bits of the bacon or veggies clinging to the bottom of the pot.
These will come loose when the chicken stock is added and deglazes the pan.
Add the chicken stock and bring the pot to a boil, stirring to loosen anything that may be sticking at the bottom of the pan.
Once everything is moving freely, add the cauliflower and kale and reduce heat to a simmer.
Simmer for 15 minutes and then add the quinoa, cream cheese, cheddar and cream.
Stir until cheeses have melted and all ingredients are completely incorporated. Remove from heat.
Serve with optional garnishes of additional shredded cheese and sliced green onions.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
16 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.