Best Roasted Cauliflower Soup With Bacon And Thyme Recipes

ROASTED CAULIFLOWER SOUP WITH BACON AND CARAMELIZED ONIONS

Steps:

• Preheat the oven to 450 degrees.
• Cut the head of cauliflower into similar sized pieces, toss it with the garlic cloves and 1-2 tablespoons of olive oil. Season with salt and pepper and cook on a baking sheet. About 25 minutes or until the cauliflower is tender.
• In a small sauté pan over medium heat, cook bacon until crispy. Use a slotted spoon to carefully remove the pieces from the bacon grease and set aside for later.
• Reduce the heat to low and add the onions to the bacon fat. Cook, stirring occasionally, until the onions are a deep golden brown. Add olive oil or melt butter if needed. Set aside.
• In a heavy bottomed pot, add the roasted cauliflower, garlic cloves and chicken stock. Bring it to a boil, then reduce to a simmer until the cauliflower is heated through. Purée with a blender or food processor. Stir in the parmigiano reggiano cheese until melted and season with salt and pepper.
• Garnish with the cooked bacon, caramelized onions, optional fried sage, and additional parmigiano reggiano.

ROASTED CAULIFLOWER + BACON SOUP

Steps:

• Preheat oven to 400*
• In two large roasting pans add cauliflower, onions, garlic and capers
• Drizzle vegetables with oil and toss to coat with chili flakes, thyme, salt and pepper to taste
• Bake for 35 minutes until cauliflower is tender and slighting golden, get some goodness on it!
• Meanwhile, fry pieces of bacon until crispy and set aside to cool
• Once, vegetables are done roasting add to a high powered blender with 2 cups of chicken stock and puree. Depending on the size of your blender you may need to do this in batches, you can also use an immersion blender
• Add cauliflower puree and remaining chicken stock to a large stock pot and bring to a boil
• Meanwhile add the bacon to the blender and pulse until finely chopped, you should have small bacon bits
• Once pot begins to boil bring to a simmer and add bacon bits
• Simmer for another 15- 20 minutes and serve

FABULOUS ROASTED CAULIFLOWER SOUP

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). In a large bowl, toss cauliflower pieces with olive oil, garlic and shallots. Spread out in a roasting pan or baking sheet with sides.
• Roast in the preheated oven until toasted and tender, about 30 minutes.
• When the cauliflower is done, transfer to a soup pot and pour in the chicken broth and water. Season with thyme and the bay leaf and bring to a boil. Cook over medium heat for 30 minutes. Remove and discard the bay leaf.
• Puree the soup in the pot using an immersion blender, or transfer to a blender and puree in batches, then return to the pot. Stir in the cream and season with salt and pepper. Heat through before serving but do not boil.

PAN-ROASTED CAULIFLOWER SOUP

Steps:

• Pat cauliflower dry with paper towels so it will brown more quickly and easily. Coarsely chop into 1/2-inch pieces (about 6 cups). In 12-inch skillet, heat oil over medium heat. Spread cauliflower in single layer in skillet. Cook 8 to 10 minutes, stirring occasionally, until golden brown.
• Stir in broth, half-and-half, chopped thyme and salt. Heat to boiling; reduce heat. Simmer 5 minutes, stirring occasionally, until cauliflower is tender. Remove from heat; stir in cheese until melted.
• Carefully pour 3 cups of the soup into blender (making sure to get equal amounts of cauliflower and broth). Cover; blend on medium speed about 30 to 45 seconds, stopping blender occasionally to scrape sides, until smooth. Return to skillet with remaining soup; stir to blend. Heat just until hot if necessary.
• Garnish individual servings with bacon, additional cheese and thyme sprig.