Roasted Cauliflower and Garlic Soup with Bacon
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 head cauliflower3 garlic cloves2 shallots2 tablespoons olive oil1.5 cups chicken broth.5 cup water.5 teaspoon finely chopped fresh thyme leaves.5 tsp basil for the bay leaf1 cup half and half5 medium slices of cooked bacon
Preheat oven to 425°F.
Cut cauliflower into 1-inch flowerets (about 5 cups). In a large baking pan toss cauliflower, garlic, and shallots with oil to coat and roast in middle of oven about 30 minutes, or until golden.
In a 4-quart kettle simmer broth, water, roasted cauliflower mixture, and herbs 30 minutes, or until cauliflower is very tender. Discard bay leaf and in a blender puree soup in batches until smooth (use caution when blending hot liquids), transferring to a bowl. Return soup to kettle and stir in cream and salt and pepper to taste. Add bacon. Heat soup over moderate heat until just heated through.
Serving Size: makes 4 one cup servings
Cut cauliflower into 1-inch flowerets (about 5 cups). In a large baking pan toss cauliflower, garlic, and shallots with oil to coat and roast in middle of oven about 30 minutes, or until golden.
In a 4-quart kettle simmer broth, water, roasted cauliflower mixture, and herbs 30 minutes, or until cauliflower is very tender. Discard bay leaf and in a blender puree soup in batches until smooth (use caution when blending hot liquids), transferring to a bowl. Return soup to kettle and stir in cream and salt and pepper to taste. Add bacon. Heat soup over moderate heat until just heated through.
Serving Size: makes 4 one cup servings
Nutritional Info Amount Per Serving
- Calories: 176.5
- Total Fat: 13.7 g
- Cholesterol: 24.4 mg
- Sodium: 185.3 mg
- Total Carbs: 8.3 g
- Dietary Fiber: 2.4 g
- Protein: 6.7 g
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