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–+ servings

Roasted Cauliflower Soup

Roasted Cauliflower Soup in a blue bowl with bacon bits and parmesan cheese next to it
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 6 people
Author: Giangi Townsend
Behold! A lusciously creamy cauliflower soup that is pure comfort in a bowl to nip the chill of fall's nights.

Ingredients

  • 1 large cauliflower head, trimmed and diced
  • 3 tablespoons olive oil
  • 6 slices bacon, cut into 1-inch pieces
  • 1 cup yellow onion, (Vidalia if you can)
  • 2 cups low-sodium chicken broth
  • 1 tablespoon thyme, chopped fresh thyme
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon nutmeg
  • 2 ½ cups whole milk
  • ½ cup heavy cream
  • 1 cup parmesan cheese, freshly grated

Garnish

  • parmesan, thyme, parmesan, thyme
US - Metric

Instructions

  • Preheat oven to 400F
  • Line a rimmed baking sheet with aluminum foil. In a large bowl combine cauliflower and oil, stirring to combine.
    cauliflower florets in a yellow bowl mixed with olive oil
  • Transfer the cauliflower to the baking sheet and bake until it is browned for 20 minutes. Remove from the oven and let cool.
    cauliflower florets laying on a cookie sheet ready to go in the oven
  • Meanwhile, in a large Dutch oven pot, cook bacon over medium-high heat until crisp. Remove with a slotted spoon and let it cool. Crumble and set aside.
    cut bacon pieces in Dutch oven pot
  • Add onions to the bacon fat and cook stirring often until tender, 5 minutes. Add roasted cauliflower, broth, thyme, salt, nutmeg and pepper. Cook stirring occasionally for about 15 minutes. Remove from heat and let cool.
    cauliflower in the Dutch oven with chicken stock
  • In the container of a blender, puree soup, if necessary, in batches, until smooth, (the soup can be made a day ahead at this point and refrigerated overnight)
    Return to pan and add milk, cream, and cheese. Cook over medium heat until soup is heated through and cheese is melted.
  • Garnish with bacon, thyme, and cheese, if desired.

Notes

Substitutions and Variations
It can also be made vegetarian by substituting chicken broth with vegetable broth.
Furthermore, you can substitute the bacon with vegan bacon. However, add some extra virgin olive oil to work the onions. Perfect for your family and friends that have special dietary needs.
Are you lactose intolerant? Do not worry; replace the milk and cream with vegetable broth. Parmesan cheese has very little lactose, about 0.1 grams per ounce, and thus can be enjoyed.
Storing instructions
After completely cooling your soup, store it in an airtight glass container in the refrigerator for up to two days.
You can also freeze any leftovers for up to three months.
Bring the soup back to room temperature and warm up over low heat until it is warm.

Nutrition

Calories: 399kcal | Carbohydrates: 15g | Protein: 16g | Fat: 32g | Saturated Fat: 13g | Cholesterol: 63mg | Sodium: 905mg | Potassium: 608mg | Fiber: 3g | Sugar: 8g | Vitamin A: 642IU | Vitamin C: 50mg | Calcium: 360mg | Iron: 1mg

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.