CREAMY ROASTED GARLIC CAULIFLOWER SOUP

Creamy Roasted Garlic Cauliflower Soup image

Cozy up for a cold-weather classic with a bowl of our Creamy Roasted Garlic Cauliflower Soup. Add more flavor with thick cut bacon and KRAFT Parmesan Cheese. Our roasted garlic cauliflower soup is perfect comfort food that keeps you full and warm.

Provided by My Food and Family

Time 1h35m

Yield 8 servings, 1 cup each

Number Of Ingredients 10

Ingredients

1 head garlic
1 tsp. oil
9 slices OSCAR MAYER Bacon, cut into 1/2-inch-thick slices
1 small onion, chopped
1 lb. baking potatoes (about 3), peeled, chopped
4 cups small cauliflower florets, chopped
1 qt. (4 cups) fat-free reduced-sodium chicken broth
1 cup milk
1/4 cup KRAFT Grated Parmesan Cheese
1/4 tsp. black pepper

Steps:

Heat oven to 375°F.
Cut 1/2-inch-thick slice off top of garlic head, exposing tops of all cloves; place, cut side up, on sheet of foil. Drizzle with oil. Wrap garlic head in foil.
Bake 40 min. or until garlic is very soft; cool.
Meanwhile, cook and stir bacon in Dutch oven or small stockpot until crisp. Remove bacon from pan with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from pan. Add onions to reserved drippings; cook 5 min. or until crisp-tender, stirring frequently.
Squeeze pulp from garlic cloves into Dutch oven. Add all remaining ingredients; mix well. Bring to boil; simmer on medium-low heat 30 min. or until potatoes are tender, stirring occasionally.
Blend soup, in small batches, in blender until smooth. Serve topped with bacon.

Nutrition Facts : Calories 260, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 790 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 15 g