Roasted Cauliflower Soup
User Reviews
5
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Prep Time
5 mins
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Cook Time
40 mins
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Total Time
45 mins
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Servings
6 people
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Calories
399 kcal
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Cuisine
French, Vegetarian
Roasted Cauliflower Soup
Description
Roasted Cauliflower Soup starts with oven roasting diced cauliflower tossed in olive oil until browned, which imparts a mild caramelized flavor and tender texture. Separately, bacon is cooked until crisp and set aside, then onions are sautéed in the residual bacon fat, enhancing the soup's savory base. The roasted cauliflower, chicken broth, fresh thyme, salt, pepper, and nutmeg are combined and cooked together to marry flavors, then cooled slightly before puréeing until smooth. The soup is returned to the pot, then finished with whole milk, heavy cream, and freshly grated Parmesan cheese, creating a creamy consistency with a subtle cheesy richness.
The flavor balance arises from the roasted cauliflower’s mild sweetness and earthiness, contrasted by the smoky saltiness of bacon and the aromatic fresh thyme. The texture after blending is smooth and velvety, suitable as a starter or light main dish. The recipe allows for vegetarian adaptations by substituting vegetable broth for chicken broth and using vegan bacon alternatives, though additional olive oil is suggested to compensate for the loss of bacon fat flavor. Parmesan contributes little lactose, making it accessible to some lactose intolerant individuals.
Serving suggestions include garnishing with crisp bacon bits, thyme sprigs, and extra Parmesan to add texture and layered flavors. The soup can be prepared a day ahead and refrigerated, and leftovers can be frozen for up to three months. When reheating, warm over low heat to preserve texture and prevent curdling. This recipe offers a satisfying way to enjoy cauliflower with both richness and freshness from herbs.
Ingredients
- 1 cauliflower trimmed and diced, large head
- 3 tablespoons olive oil
- 6 Bacon cut into 1-inch pieces, slices
- 1 cup yellow onion (Vidalia if you can)
- 2 cups chicken broth low-sodium
- 1 tablespoon thyme chopped fresh thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon nutmeg
- 2 ½ cups milk whole
- ½ cup heavy cream
- 1 cup Parmesan Cheese freshly grated
Garnish
- Parmesan Cheese parmesan, thyme
- thyme parmesan, thyme
Instructions
- Preheat oven to 400F
- Line a rimmed baking sheet with aluminum foil. In a large bowl combine cauliflower and oil, stirring to combine.
- Transfer the cauliflower to the baking sheet and bake until it is browned for 20 minutes. Remove from the oven and let cool.
- 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.
- 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.
- In the container of a blender, puree soup, if necessary, in batches, until smoot., (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 the soup is heated through and the cheese is melted.
- Garnish with bacon, thyme, and cheese, if desired.
Notes
- Use vegetable broth and vegan bacon for a vegetarian version; add olive oil to help cook the onions.
- For lactose intolerance, substitute milk and cream with vegetable broth; Parmesan has minimal lactose.
- Store cooled soup in an airtight container in the fridge up to two days; freeze leftovers for up to three months.
- Reheat gently over low heat to warm through without breaking the soup’s texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 399 kcal
% Daily Value*
| Calories | 399kcal | 20% |
| Carbohydrates | 15g | 5% |
| Protein | 16g | 32% |
| Fat | 32g | 49% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 63mg | 21% |
| Sodium | 905mg | 38% |
| Potassium | 608mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 642IU | 13% |
| Vitamin C | 50mg | 56% |
| Calcium | 360mg | 36% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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