Creamy Loaded Cauliflower Soup Recipe
Cauliflower is roasted and simmered with bacon, onion, white wine, and chicken stock, then blended to silky perfection. Sour cream and cheddar give the soup some body and richness. And don't forget to load up your soup with bacon, cheddar, and chives!
Prep Time: 10 minutes
Cook Time: 45 minutes
Makes: 4 -6 servings
Ingredients
- 2 heads cauliflower , stem removed and cut into florets
- 2 tablespoons olive oil
- 5 slices bacon , diced
- 1 onion , diced
- 1/2 cup dry white wine
- 2 teaspoons fresh thyme leaves
- 6 cups chicken broth
- 2/3 cup sour cream , plus more for serving
- 1 1/2 cups shredded sharp cheddar , plus more for serving
- 3 tablespoons minced fresh chives , for serving
- Kosher Salt
- Freshly ground black pepper
Instructions
- Roast the cauliflower. Preheat an oven to 400ºF and line a baking sheet with parchment paper. Toss the cauliflower florets with olive oil and season with salt and pepper. Spread the cauliflower in a single layer on the prepared baking sheet and roast for 45 minutes, until tender and golden brown.
- Render the bacon. While the cauliflower roasts heat a 4 qt dutch oven or soup pot over low heat. Add the bacon and cook, stirring occasionally, until the bacon is crispy and the fat has rendered out. Remove 2 tablespoons of chopped bacon from the pot and set aside.
- Caramelize the onions. Add the onions to the pot and cook in the bacon fat for 10-12 minutes, stirring occasionally, until golden brown.
- Finish the soup. Add the white wine and thyme leaves and cook until most of the wine has cooked out. Once the wine has cooked out, add the chicken broth and cauliflower to the pot and bring to a simmer for 5-10 minutes, until the cauliflower is tender.
- Blend until smooth. Transfer the soup to a high-powered blender or use an immersion blender to puree until very smooth. Return the soup to the pot over low heat and add the sour cream and cheddar. Stir until completely melted and season to taste with salt and pepper.
- Load up on toppings. Ladle the soup into bowls and top with minced chives, sour cream, cheddar, and the reserved crispy bacon. Serve immediately.
Notes
Storage: This soup can be kept in the fridge for about 5 days. You can also freeze it for up to 3 months.
Nutrition
Serving: 2cups soupCalories: 338kcalCarbohydrates: 14gProtein: 18.8gFat: 18.5gSaturated Fat: 9.3gCholesterol: 63mgSodium: 395mgFiber: 4.3gSugar: 5.3g
