Loaded Cauliflower Soup
Loaded Cauliflower Soup
INGREDIENTS
- 2 heads cauliflower, cut into florets
- 2 tbsp. olive oil
- kosher salt
- Freshly ground black pepper
- 6 sprigs thyme, divided
- 4 slices bacon
- 1/2 large onion, chopped
- 2 cloves garlic, minced
- 1/4 c. white wine
- 6 c. low-sodium chicken broth
- 1 bay leaf
- 1 1/2 c. heavy cream
- Shredded cheddar, for garnish
- Chopped chives, for garnish
DIRECTIONS
- Preheat oven to 425°. Divide cauliflower between two large baking sheets. Drizzle each baking sheet with a tablespoon of olive oil and season with salt and pepper. Toss to combine and scatter 4 thyme sprigs on top.
- Bake until cauliflower is golden and tender, about 20 minutes.
- In a large pot (or dutch oven) over medium heat, cook bacon until crispy, about 8 minutes. Drain cooked bacon slices on a paper towel-lined plate, reserving fat in the pot, then chop bacon into small pieces.
- Add onion to bacon fat and cook until tender, about 5 minutes. Stir in garlic and cook until fragrant, another minute, then pour in wine. Cook until wine has mostly reduced down, about 2 minutes.
- Add roasted cauliflower to the pot and pour over chicken broth. Add bay leaf and remaining thyme sprigs. Bring mixture to a boil, reduce heat, and simmer until the cauliflower is falling apart, about 20 minutes.
- Remove bay leaf and thyme sprigs from soup. Using an immersion blender, purée soup until smooth. (Alternatively, you can use a blender. Let mixture cool for 5 minutes then fill the blender halfway. Cover with the lid, but leave one corner open, then cover the lid with a kitchen towel to catch splatters. Pulse until smooth. Repeat as many times as necessary. Return puréed soup to dutch oven.)
- Season to taste with salt and pepper then stir in heavy cream. Serve warm with cheddar, chopped bacon, and chives.
