Best Cauliflower Soup With Thyme Croutons Recipes

Cold Cauliflower Soup with Bacon and Croutons image

Provided by Giada De Laurentiis

Time 3h

Yield 4 servings

Number Of Ingredients 14

1/2 loaf sourdough bread (about 8 ounces), cut into 1/2-inch cubes
1/4 cup extra-virgin olive oil
1 tablespoon chopped fresh thyme
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper, optional
10 to 12 strips thick-cut applewood-smoked bacon (about 1 pound)
3 tablespoons unsalted butter, at room temperature
2 ribs celery, chopped to yield 3/4 cup
1 large or 2 small shallots, thinly sliced
Kosher salt and freshly ground pepper
2 cloves garlic, coarsely chopped
4 cups low-sodium chicken broth
1 tablespoon chopped fresh thyme
1 head cauliflower (1 1/2 pounds), cut into 1-inch pieces

Steps:

For the croutons: Position a rack in the center of the oven and preheat the oven to 400 degrees F. Arrange the bread cubes in a single layer on a rimmed baking sheet. Drizzle with the olive oil. Sprinkle the thyme on top and season with the salt and pepper if using. Toss until coated. Bake until golden and crisp, 10 to 12 minutes. Set aside to cool.
For the bacon: On another baking sheet, arrange the bacon in a single layer. Bake until browned and crisp, 15 to 17 minutes. Drain on paper towels. When cool enough to handle, chop into 1/2-inch pieces and set aside.
For the soup: In a large saucepan or Dutch oven, melt the butter over medium-high heat. Add the celery, shallots, 1 teaspoon salt and 1/4 teaspoon pepper, and cook until soft, about 4 minutes. Add the garlic and cook until aromatic, about 30 seconds. Stir in the chicken broth, thyme and cauliflower. Bring the mixture to a boil. Reduce the heat to a simmer, cover and cook until the vegetables are tender, 20 to 25 minutes.
In batches, puree the soup in a food processor until smooth. Season with salt and pepper. Cool the soup to room temperature, then refrigerate until ready to serve, at least 2 hours.
Ladle the chilled soup into bowls and garnish with the croutons and bacon.
Cook's Note: The soup can also be blended using an immersion blender.

Cauliflower Soup with Thyme Croutons image

Yield Makes 4 servings

Number Of Ingredients 6

1 1 1/2-pound head of cauliflower, stem end and leaves trimmed, head coarsely chopped
3 cups whole milk
1/3 cup whipping cream
4 tablespoons (1/2 stick) butter, divided
2 cups coarsely torn fresh bread (from crustless sourdough baguette)
1/2 teaspoon minced fresh thyme

Steps:

Bring chopped cauliflower and milk to boil in heavy large saucepan. Reduce heat to medium and simmer uncovered until cauliflower is tender, about 9 minutes. Stir in whipping cream and 2 tablespoons butter. Cool soup slightly. Working in batches, puree soup in blender. Season to taste with salt and pepper. Keep soup warm.
Melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat. Add bread pieces and stir until brown and crisp, about 9 minutes. Season croutons to taste with salt and pepper. Stir in thyme.
Divide soup among 4 bowls. Mound thyme croutons atop soup and serve.