
Yields:
8
Prep Time:
15 mins
Total Time:
1 hr 15 mins
Cal/Serv:
330
Roasting the cauliflower takes this soup to the next level. Topped with all the fixins, there's nothing potato soup can do that this soup can't. If you love this soup, you gotta give our Bacon Cauliflower Chowder a try!
Made it? Let us know how it went in the comment section below!
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Ingredients
- 2
heads cauliflower, cut into florets
- 2 Tbsp.
olive oil
kosher salt
Freshly ground black pepper
- 6
sprigs thyme, divided
- 4
slices bacon
- 1/2
large onion, chopped
- 2
cloves garlic, minced
- 1/4 cup
white wine
- 6 cups
low-sodium chicken broth
- 1
bay leaf
- 1 1/2 cups
heavy cream
Shredded cheddar, for garnish
Chopped chives, for garnish
Directions
- Step 1Preheat oven to 425°. Divide cauliflower between two large baking sheets. Drizzle each baking sheet with a tablespoon of olive oil and season with salt and pepper. Toss to combine and scatter 4 thyme sprigs on top.
- Step 2Bake until cauliflower is golden and tender, about 20 minutes.
- Step 3In a large pot (or dutch oven) over medium heat, cook bacon until crispy, about 8 minutes. Drain cooked bacon slices on a paper towel-lined plate, reserving fat in the pot, then chop bacon into small pieces.
- Step 4Add onion to bacon fat and cook until tender, about 5 minutes. Stir in garlic and cook until fragrant, another minute, then pour in wine. Cook until wine has mostly reduced down, about 2 minutes.
- Step 5Add roasted cauliflower to the pot and pour over chicken broth. Add bay leaf and remaining thyme sprigs. Bring mixture to a boil, reduce heat, and simmer until the cauliflower is falling apart, about 20 minutes.
- Step 6Remove bay leaf and thyme sprigs from soup. Using an immersion blender, purée soup until smooth. (Alternatively, you can use a blender. Let mixture cool for 5 minutes then fill the blender halfway. Cover with the lid, but leave one corner open, then cover the lid with a kitchen towel to catch splatters. Pulse until smooth. Repeat as many times as necessary. Return puréed soup to dutch oven.)
- Step 7Season to taste with salt and pepper then stir in heavy cream. Serve warm with cheddar, chopped bacon, and chives.
Nutrition (per serving): 330 calories, 10 g protein, 12 g carbohydrates, 3 g fiber, 5 g sugar, 28 g fat, 14 g saturated fat, 467 mg sodium
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