Roasted Cauliflower and Garlic Soup with Bacon
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
Ingredients
-
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
Directions
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