Creamy Roasted Cauliflower and Bacon Soup Recipe

Looking for a comforting soup that is both savory and satisfying? Look no further than this Creamy Roasted Cauliflower and Bacon Soup recipe! Made with roasted cauliflower, crispy bacon, and cream, this soup is the perfect way to warm up on a chilly day.

Ingredients:

• 1 head cauliflower, cut into small florets
• 4 slices bacon, diced
• 1 onion, chopped
• 4 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon thyme leaves
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Preheat your oven to 400°F (200°C).
2. On a baking sheet, spread the cauliflower florets out in a single layer. Drizzle with olive oil, salt, and pepper. Roast for 20-25 minutes, or until golden and tender.
3. In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon from the pot and set aside on a paper towel-lined plate to drain.
4. Add the onion to the pot and cook until soft and translucent, about 5 minutes. Add the garlic and cook for an additional minute.
5. Add the roasted cauliflower, chicken broth, thyme, salt, and black pepper to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.
6. Carefully puree the soup with an immersion blender until smooth. Alternatively, puree in batches in a blender or food processor.
7. Stir in the heavy cream and bacon, and heat until warmed through. Adjust seasoning to taste.
8. Ladle the soup into bowls and serve hot.

This image showcases the final product of the soup. The soup is creamy and rich with visible bits of bacon and small pieces of cauliflower. The garnish adds color and texture to the dish.

This image shows the cauliflower before it is made into soup. Roasting the cauliflower adds depth of flavor and texture to the soup.

This image shows the soup being served. The bacon and thyme add visual appeal and flavor to the dish. The ladle and pot emphasize the homemade quality of the soup.