0 from 42 votes
Roasted Cauliflower Soup
Behold! A lusciously creamy cauliflower soup that is pure comfort in a bowl to nip the chill of fall's nights.
Prep Time
5 mins
Cook Time
5 mins
Total Time
45 mins
Servings: 6 people
Calories: 399 kcal
Course:
Soup , Dinner
Cuisine:
French , Vegetarian
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
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
- 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 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
(17%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
642IU
(13%)
Vitamin C
50mg
(56%)
Calcium
360mg
(36%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6people
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.