Roasted Cauliflower Soup with Roasted Garlic and Bacon

good life eats

"This Roasted Cauliflower Soup is thick, creamy, and flavorful without being loaded down with heavy cream. I served the cauliflower soup with bacon for added flavor!"

~ GOOD LIFE EATS

Bacon

KEY INGREDIENT

–cauliflower – garlic – olive oil – butter – stalks celery – yellow onion – carrot – salt – pepper – paprika – dried thyme leaves – flour – dry white wine – water – chicken or vegetable broth – dried bay leaf – fresh minced parsley – half and half – cooked and crumbled bacon – additional oil for serving - olive oil or truffle oil

INGREDIENTS:

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TOTAL TIME

Yield

4-6 SERVINGS

1 HOUR

PREP TIME

Easy Roasted Cauliflower Soup

20 MINUTES

INSTRUCTIONS

Roasting the Garlic and Cauliflower for the Soup 1. Preheat oven to 400 degrees F.

INSTRUCTIONS

Roasting the Garlic and Cauliflower for the Soup 2. Wash and dry the cauliflower. Then, cut into individual florets. Drizzle with olive oil and toss to coat. Transfer the cauliflower florets to a baking sheet, and season with salt and pepper.

INSTRUCTIONS

Roasting the Garlic and Cauliflower for the Soup 3. Meanwhile, cut the top off of an entire head of garlic just until the tops of the garlic cloves are exposed. Place the head of garlic on a small sheet of foil, drizzle with garlic, and wrap up.

INSTRUCTIONS

Roasting the Garlic and Cauliflower for the Soup 4. Add the garlic to the same baking sheet as the cauliflower. Roast cauliflower and garlic at 400 degrees F.

INSTRUCTIONS

Roasting the Garlic and Cauliflower for the Soup 5. After 15-20 minutes, check the cauliflower. If it is tender and golden, remove it from the baking sheet. Set aside the few extra roasted cauliflower florets for garnishing individual bowls.

INSTRUCTIONS

Roasting the Garlic and Cauliflower for the Soup 6. Return the garlic to the oven to continue roasting for 10-15 more minutes for a total of 25-30 minutes. It is done when it is golden, tender, and fragrant.

INSTRUCTIONS

Roasting the Garlic and Cauliflower for the Soup 7. Remove the individual garlic cloves from the peel. Discard the peel. Set the garlic cloves aside.

INSTRUCTIONS

Preparing the Cauliflower Soup 1. While cooking the garlic and cauliflower, melt the butter in a heavy bottom large soup pot or cast iron dutch oven.

INSTRUCTIONS

Preparing the Cauliflower Soup 2. Sauté the onion, celery, and carrot over medium heat until tender, about 7-10 minutes. Then, add the salt, pepper, paprika, thyme, and flour, whisking to combine it with the butter and veggies. Cook for 2 more minutes.

INSTRUCTIONS

Preparing the Cauliflower Soup 3. Next, slowly stir in the wine, water, and broth, whisking to combine with the flour mixture. Add the bay leaf and roasted garlic.

INSTRUCTIONS

Preparing the Cauliflower Soup 4. Bring mixture to a boil over medium-high heat, then reduce to a simmer and simmer for 15 minutes.

INSTRUCTIONS

Preparing the Cauliflower Soup 5. Remove the bay leaf. Stir in the roasted cauliflower. Working in batches, add the soup to a blender or food processor and blend until pureed and smooth.

INSTRUCTIONS

Preparing the Cauliflower Soup 6. Adding extra broth during or after blending to achieve desired consistency. After all of the soup has been pureed, return it to the pot.

INSTRUCTIONS

Preparing the Cauliflower Soup 7. Add the half and half and parsley, stir to combine. Cook until just heated through. Adjust salt and pepper for tastes.

INSTRUCTIONS

Preparing the Cauliflower Soup 8. Ladle into individual bowls immediately, topping with a drizzle of olive oil or truffle oil crumbled bacon, and a piece or two of roasted cauliflower florets.

INSTRUCTIONS

Preparing the Cauliflower Soup 9. Serve with a side of crispy baguette toasts for dipping.

Visit Good Life Eats for more Notes and Tips on making the BEST Roasted Cauliflower Soup!

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Enjoy!

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