Creamy Roasted Cauliflower Soup with Bacon and Thyme
This creamy, spicy roasted cauliflower soup is basically a hug in a bowl. It’ll warm you right up – perfect for the cold, wintry nights! But let’s be serious, I’d eat this healthy, delicious soup any time of the year.
Servings Prep Time
4people 15minutes
Cook Time
1hour
Servings Prep Time
4people 15minutes
Cook Time
1hour
Ingredients
Instructions
  1. Preheat your oven to 425 degrees. Place the cauliflower florets in a roasting pan, drizzle with olive oil and season with salt and pepper.
  2. Roast cauliflower for 25-28 minutes, until the cauliflower is cooked through and golden brown on the bottom. Set aside and let cool.
  3. In a large dutch oven, cook the bacon. Remove the bacon and set aside. Once cooled, crumble the bacon. Discard all but two tablespoons of bacon fat.
  4. Heat the dutch oven with remaining bacon fat over medium heat.
  5. Add the onions, carrots and celery to the dutch oven, and saute until the vegetables begin to brown and are cooked through, about 15 minutes.
  6. Add the garlic and cook an additional 3-4 minutes.
  7. Add the flour to the vegetables in the dutch oven, stirring for 2-3 minutes, until flour has dissolved into mixture.
  8. Slowly pour the chicken broth into the dutch oven, stirring constantly for an additional 2-3 minutes. Add the cup of milk.
  9. To the soup, add the chicken bouillon cube, thyme, cayenne, garlic salt and pepper.
  10. Add the roasted cauliflower florets and crumbled bacon to the dutch oven.
  11. Using an immersion blender, puree the soup for 1-2 minutes until the large chunks have broken down, leaving small chunks for texture.
  12. Let simmer for 10-15 additional minutes. Serve and enjoy!
Recipe Notes

Our wine pairing is the 2014 Raeburn Russian River Valley Chardonnay. Subtle pear and apple flavors will balance the spice of the soup, while the creaminess of the wine will perfectly complement this gorgeous soup. Cheers!

Print Recipe
 Creamy Roasted Cauliflower Soup with Bacon and Thyme
This creamy, spicy roasted cauliflower soup is basically a hug in a bowl. It'll warm you right up - perfect for the cold, wintry nights! But let's be serious, I'd eat this healthy, delicious soup any time of the year.
Creamy Cauliflower Chowder with Bacon & Thyme
Prep Time 15 minutes
Cook Time 1 hour
Servings
people
Ingredients
Prep Time 15 minutes
Cook Time 1 hour
Servings
people
Ingredients
Creamy Cauliflower Chowder with Bacon & Thyme
Instructions
  1. Preheat your oven to 425 degrees. Place the cauliflower florets in a roasting pan, drizzle with olive oil and season with salt and pepper.
  2. Roast cauliflower for 25-28 minutes, until the cauliflower is cooked through and golden brown on the bottom. Set aside and let cool.
  3. In a large dutch oven, cook the bacon. Remove the bacon and set aside. Once cooled, crumble the bacon. Discard all but two tablespoons of bacon fat.
  4. Heat the dutch oven with remaining bacon fat over medium heat.
  5. Add the onions, carrots and celery to the dutch oven, and saute until the vegetables begin to brown and are cooked through, about 15 minutes.
  6. Add the garlic and cook an additional 3-4 minutes.
  7. Add the flour to the vegetables in the dutch oven, stirring for 2-3 minutes, until flour has dissolved into mixture.
  8. Slowly pour the chicken broth into the dutch oven, stirring constantly for an additional 2-3 minutes. Add the cup of milk.
  9. To the soup, add the chicken bouillon cube, thyme, cayenne, garlic salt and pepper.
  10. Add the roasted cauliflower florets and crumbled bacon to the dutch oven.
  11. Using an immersion blender, puree the soup for 1-2 minutes until the large chunks have broken down, leaving small chunks for texture.
  12. Let simmer for 10-15 additional minutes. Serve and enjoy!
Recipe Notes

Our wine pairing is the 2014 Raeburn Russian River Valley Chardonnay. Subtle pear and apple flavors will balance the spice of the soup, while the creaminess of the wine will perfectly complement this gorgeous soup. Cheers!

Share this Recipe