It’s definitely soup weather and with the colder months upon us, we’re always looking for new soup recipes. Cauliflower soup is a totally indulgent tasting soup, and it’s really easy to make! So give it a try.
Ingredients:
- 2 heads of cauliflower
- 2 tablespoons of olive oil
- Kosher salt and black pepper to taste
- 6 sprigs of thyme
- 4 slices of bacon
- 1/2 of a large onion
- 2 cloves of garlic
- 1/4 cup of white wine
- 6 cup of low-sodium chicken broth
- 1 bay leaf
- 1 1/2 cups of heavy cream
Instructions:
- First, cut up the heads of cauliflower into florets and put them on two baking trays.
- Drizzle 1 tablespoon of oil onto each of them, season them, put 2 sprigs of thyme onto each tray, and bake at 425 F for 20 minutes.
- In a heavy-bottomed pan, cook the bacon over medium until crispy. Take the bacon out and chop it up for later.
- Chop the onion and cook in bacon fat until translucent, then mince the garlic and cook for another 30-60 seconds. Add in the wine and cook for 2 more minutes.
- Put the cauliflower into the pot along with the broth, bay leaf, and the other sprigs of thyme.
- Bring to a boil, lower it to a simmer, and cook for 20-30 minutes.
- Puree the soup, mix in the heavy cream, and serve with the bacon slices on top!
