"Behold! A lusciously creamy cauliflower soup that is pure comfort in a bowl to nip the chill of fall’s nights."
Creamy Roasted Cauliflower Soup – Easy & Delicious
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Prep time: 5mins
Cook time: 40mins
Serves or Makes: 6
Recipe Card
ingredients
- 1 cauliflower head
- 3 tablespoons olive oil
- 6 bacon slices
- 1 cup yellow onion
- 2 cups chicken broth
- 1 tablespoons thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 2 1/2 cups whole milk
- 1/2 cup heavy cream
- 1 cup parmesan cheese
Method
Step 1
Preheat oven to 400F
Step 2
Line a rimmed baking sheet with aluminum foil. In a large bowl combine cauliflower and oil, stirring to combine.
Step 3
Transfer the cauliflower to the baking sheet and bake until it is browned for 20 minutes. Remove from the oven and let cool.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Garnish with bacon, thyme, and cheese, if desired.