Roasted Cauliflower Soup with Bacon and Toasted Breadcrumbs
I’ve got another amazing soup recipe for you today! Seriously, I have had such a hard time figuring out which recipes to post first because they’re all so good! I can’t say enough good things about this roasted cauliflower soup – we absolutely loved it! I’ve posted about cauliflower soup before (cheesy cauliflower soup), and I have to admit, this one is better. Roasting the cauliflower first gives it a really great flavor – and we do love our roasted cauliflower! The best part though, is the bacon and toasted breadcrumb mix that is served with the soup. Seriously, I want to put this topping on every single soup from here on out! The recipe only makes enough soup for about 4 servings, and after we ate Mike told me that next time I should double the recipe. Please try this one – I’d say it was a pretty big hit at our house. 🙂
Roasted Cauliflower Soup with Bacon and Toasted Breadcrumbs
Yield: Serves 4
Prep Time: 20 min
Cook Time: 1 hour
Total Time: 1 hour 20 min
Ingredients:
8 cups cauliflower florets (about 1 large head)
2 tsp olive oil
1/2 tsp kosher salt, divided
1 Tbsp unsalted butter, divided
3/4 cup chopped yellow onion
4 garlic cloves, chopped
4 cups chicken stock
1 cup water
1/2 cup half and half
1 oz French baguette, roughly chopped into small pieces
4 slices bacon, cooked and roughly chopped
3 Tbsp sliced almonds, toasted
Directions:
Preheat oven to 450. Place cauliflower in a large bowl, drizzle with oil and sprinkle with 1/4 tsp salt. Toss to coat. Arrange mixture in a single layer on a jelly-roll pan coated with cooking spray. Bake for 40 minutes, or until tender and browned, stirring once after 25 minutes.
Heat a large dutch oven over medium heat. Add 1 1/2 tsp butter to the pan. Add the onion and garlic and saute 5 minutes, stirring occasionally. Add cauliflower, stock, and 1 cup water; bring to a boil. Reduce heat and simmer 20 minutes, stirring occasionally. Remove from heat and stir in the half and half and the remaining 1/4 tsp salt. Using an immersion blender, process the soup until smooth.
In a medium sized skillet, melt the remaining 1 1/2 tsp butter over medium heat. Add the bread pieces and saute 5 minutes, or until golden, stirring frequently. Remove form the heat and combine with the bacon and toasted almonds. Serve with the soup.
from Cooking Light, Jan/Feb 2013
Welcome! I'm Megan and it's my hope that here you'll find food that has been made with love and recipes that are shared with joy. Thanks for stopping by! 
This was a great way to wake up on a cold morning! Seeing this in my reader has me craving your soup. Thanks for sharing Megan!
Love the idea of the roasted cauliflower… sounds just divine!
I am in love with soup this year, I think I have made more already than ever before
I want this soup for breakfast lunch and dinner Megan. I can’t imagine how cold it is by you, but I am facing 14 degrees here in Maryland. Brrr! I need this right now. 🙂 Roasted cauliflower alone is so tasty, but as a soup – it’s beyond divine.
Yum this sounds delicious! I love the idea of cauliflower and bacon together, can’t wait to give it a try!
What a wonderful warm and filling soup!
what a cozy soup! it’s been frigid here, so i’d love a bowl now 🙂
Love the bacon and crumb topping on this creamy soup!
This is simmering on my stove right now! It smells amazing!! Can’t wait for dinner 🙂
Love roasted cauliflower but never thought to try it in soup. Brilliant!
I LOVE the sound of it! We do not do bacon at home but eat like a maniac if I find it outside. But we make cauliflower soup almost every week and would love to try it sometime.
Hope you are doing well my friend. So when do we see you in California?