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Roasted Cauliflower and Bacon Soup

Roasted Cauliflower and Bacon Soup

So, tRoasted Cauliflower & Bacon Souphis ROASTED CAULIFLOWER AND BACON SOUP is one of my most sought after recipes according to the analytics. It is also one of the first recipes that I created. So, today, I decided to remake and reshoot this photo. For posterity, I decided to keep a small thumbnail of the original photo (to the left). But, I am pleased with my new photo and what I shoot these days as opposed to the past. I can’t wait to see the improvements in the upcoming years!!

RECIPE UPDATE: I originally had 1/4 cup optional heavy cream, but have since eliminated it…it just didn’t seem necessary!

You can also find this recipe in my cookbook, Ladle, paleo and gluten-free comfort soup recipes

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Ingredients

  • • 1 head cauliflower
  • • 1 yellow onion, peeled and roughly chopped
  • • 4-6 cloves of garlic, peeled
  • • 1-2 tablespoons avocado oil, or preferred oil
  • • 3 tablespoons ghee or organic butter
  • • 3 celery stalks, chopped
  • • 1 tablespoon Herbes de Provence (or Italian Seasoning)
  • • 1 teaspoon arrowroot or cassava flour
  • • 1 slice of bacon, finely diced
  • • 6 cups broth of choice (I use homemade chicken broth)
  • • 2-3 teaspoons sea salt (to taste)
  • • 1 teaspoon ground pepper
  • • 6 slices of bacon (for garnish)

Directions

  1. Preheat oven to 350 degrees.
  2. Chop cauliflower into chunks.  Place cauliflower, onion, and garlic in a large baking dish.  Drizzle with 1-2 tablespoons of oil.  Bake for 30 minutes.  Remove from oven and set aside.
  3. In a large pot or Dutch oven, place butter and celery, Herbes de Provence, one slice of bacon (diced), and arrowroot on medium heat until butter is melted and celery is tender.
  4. Add cauliflower mixture, broth, salt & pepper.  Bring to a boil.  Reduce heat and let simmer for 30 minutes.
  5. Using an immersion blender, blend until smooth  (alternative:  blend ingredients in a blender in batches and pour back into the pot).
  6.  Continue to simmer for 15 minutes. Taste and season with S&P as necessary.
  7. In the meantime, cook the remaining 6 slices of bacon until crisp.  Set aside.
  8. Serve soup and crumble bacon on each bowl as a garnish as desired.
  9. Optional garnishes: Fresh parsley or chopped scallions.
  10. Enjoy!

Ingredients

  • 1 head cauliflower
  • 1 yellow onion, peeled and roughly chopped
  • 4-6 cloves of garlic, peeled
  • 1-2 tablespoons avocado oil, or preferred oil
  • 3 tablespoons ghee or organic butter
  • 3 celery stalks, chopped
  • 1 tablespoon Herbes de Provence (or Italian Seasoning)
  • 1 teaspoon arrowroot or cassava flour
  • 1 slice of bacon, finely diced
  • 6 cups broth of choice (I use homemade chicken broth)
  • 2-3 teaspoons sea salt (to taste)
  • 1 teaspoon ground pepper
  • 6 slices of bacon (for garnish)

Directions

  1. Preheat oven to 350 degrees.
  2. Chop cauliflower into chunks.  Place cauliflower, onion, and garlic in a large baking dish.  Drizzle with 1-2 tablespoons of oil.  Bake for 30 minutes.  Remove from oven and set aside.
  3. In a large pot or Dutch oven, place butter and celery, Herbes de Provence, one slice of bacon (diced), and arrowroot on medium heat until butter is melted and celery is tender.
  4. Add cauliflower mixture, broth, salt & pepper.  Bring to a boil.  Reduce heat and let simmer for 30 minutes.
  5. Using an immersion blender, blend until smooth  (alternative:  blend ingredients in a blender in batches and pour back into the pot).
  6.  Continue to simmer for 15 minutes. Taste and season with S&P as necessary.
  7. In the meantime, cook the remaining 6 slices of bacon until crisp.  Set aside.
  8. Serve soup and crumble bacon on each bowl as a garnish as desired.
  9. Optional garnishes: Fresh parsley or chopped scallions.
  10. Enjoy!