Roasted Cauliflower and Garlic Soup with Bacon

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Roasted Cauliflower and Garlic Soup with Bacon calories by ingredient

Number of Servings: 6


    1 head cauliflower
    3 garlic cloves
    2 shallots
    2 tablespoons olive oil
    1.5 cups chicken broth
    .5 cup water
    .5 teaspoon finely chopped fresh thyme leaves
    .5 tsp basil for the bay leaf
    1 cup half and half
    5 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:ámakes 4 one cup servings