Once you have your roasted cauliflower ready, you’re going to cook up some bacon in a Dutch oven or other heavy pot until it is nice and crisp. Scoop out the bacon, and then cook the soup ingredients…onion, roasted cauliflower, chicken broth, some herbs and spices….until everything is nice and tender. Now get out your handy blender and blend away until everything is smooth and creamy.
All that’s left to do now is stir in a little milk and cream and cheese, heat it up (this is the part where you can reheat it if you were all organized and made it ahead of time), toss that bacon on top and serve it up. I think if I had known about this particular recipe during my Atkins flirtation I might actually have been able to give up the pasta. Maybe. We’ll never know!
Ingredients
Directions
Recipe lightly adapted from Taste of the South






framedcooks
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this looks yummy! theres so many different ways to eat cauliflower!
Yes! Have you tried the “mashed potato” version? So good.
Do you think this would work with broccoli instead of cauliflower? I don’t like cauliflower, but I’m always looking for new broccoli soup recipes.
Hmm. I’m going to say yes, because broccoli is a close cousin…I would include some of the broccoli stalk as well as the flowers since broccoli flowers aren’t as dense as cauliflower. If you try it will you let us know how it turns out?
Well, I tried it. It was pretty thin, so I guess I didn’t include enough of the stalk. Also, roasting kind of dehydrated the broccoli flowers, so they formed little pieces that didn’t blend well into the rest of the soup. (Probably I should have blended it more.) The soup itself tasted fine but not much different or better than various other broccoli soups I’ve made. However, what made a real difference was the bacon! From now on, I’ll be using bacon in my broccoli soups.
I love to roast cauliflower with Olive Oil and Nutmeg. How do you think it would be with this recipe?
I think it would be just perfect!!
I looked at the recipe again and saw nutmeg listed. Sorry! But thanks for the reply. I’ll probably just add more than what is called for when I get the chance to make it.
There’s no such thing as too much nutmeg in my book!
I could never give up pasta…or soup for that matter! With this I”m pretty sure I could have the best of both worlds!
You definitely could!!
Me too.
Soup is always my fav. I don’t mind to make it every meals.
but I don’t like cauliflower. is there any veggie to instead?
A few folks have asked me about making this with broccoli…I think that would work if you used some of the stems as well as the florets. It will probably be a little thinner than the cauliflower version but I bet it works!
Mmmm… Looks delish. I had a cauliflower walnut soup in Thailand last month. I’d love to try this out.
Cauliflower and walnuts – perfection!
I absolutely love roasted cauliflower. This is a must-have for me!!
Isn’t it the best?? Hope you love it.