Roasted Cauliflower Soup with Bacon Crumbles

Cauliflower SoupThis is what I’m talkin’ bout when I say FWB (Food With Benefits). This soup packs a serious immune-boosting, nutritional punch with an all-star lineup of ingredients. Bone broth, onions, garlic and cauliflower blended into a creamy goodness not only tastes delicious, but has wonderful cold-fighting properties as well. Did you know that the body draws calcium from the bones when you have a fever? This is why you feel achy. Bone broth is a wonderful way to replenish that calcium. Garlic is really good to support the immune system with its anti-microbial and anti-inflammatory properties. Onions contain quercetin, an antioxidant that helps combat free radicals. And the cauliflower is rich in Vitamin C, potassium and folic acid. See how this works? All these foods working to benefit your body? Plus, this soup is a great way to get veggies into kids. I stir the bacon crumbles into my kids’ soup and they make a game of bacon dunking to see how many pieces they can find. Whatever works, right?

Roasted Cauliflower Soup with Bacon Crumbles

  • 1 package nitrate-free bacon
  • 1 onion, coarsely chopped
  • 2 heads cauliflower, coarsely chopped
  • 3 T olive oil
  • 10 garlic cloves, unpeeled
  • 5 c. home made chicken broth
  • 1 t. salt

Preheat oven to 350 degrees. Toss cauliflower pieces in a large bowl with 2 T. oil until well coated. Spread onto a large rimmed baking sheet and roast for approximately 45 minutes (or until lightly browned). Place the garlic cloves in a small ovenproof dish, drizzle with 1 T. oil and cover. Roast them along with the cauliflower for approximately 25 minutes. In the meantime, cook the bacon until crisp and then set aside. Saute the onions in the bacon fat until softened. Once garlic has cooled, squeeze the papery garlic skins to release the cloves. Put all 10 cloves in a food processor or high powered blender. Add the cauliflower, onion, and 4 cups of chicken broth, reserving one cup to add later (If this doesn’t all fit into your blender/processor at once, work in batches). Process until smooth. Pour into a soup pot and then stir in the remaining chicken broth and the salt. Bring to a simmer over low heat. Serve into bowls and top with crumbled bacon. Enjoy!

*Tip: Any of these steps can be done ahead of time to make the final assembly less time consuming.

3 thoughts on “Roasted Cauliflower Soup with Bacon Crumbles

      • Bones from one chicken is plenty to make some broth. Your broth may be more or less “potent” depending on the size of the chicken, how long you cook it, etc. Just don’t forget to add the vinegar to help draw out the minerals before you start cooking. Thanks for reading!

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