5 from 42 votes
Roasted Cauliflower Soup
Roasted Cauliflower Soup blends oven-roasted cauliflower with sautéed bacon and onions to create a creamy, comforting soup. The roasted vegetables add a subtle caramelized depth, balanced with fresh thyme and Parmesan cheese. This recipe uses milk and cream for richness, and can be puréed for a smooth texture. It is suitable for making ahead and garnishing with crisp bacon and fresh herbs for added flavor and presentation.
Prep Time
5 mins
Cook Time
40 mins
Total Time
45 mins
Servings:
6
people
Calories:
399 kcal
Course:
Soup, Dinner
Cuisine:
French, Vegetarian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 people
Amount Per Serving
Calories 399
% 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.