roasted cauliflower and smoked cheddar soup with bacon crumbles

March 5, 2012

I consider this to be a sexy soup. That may cause you alarm; you may think that I’ve lost my marbles but wait. This soup is rich and intoxicating. Others might try to sell you on the merits of cauliflower before trying this soup; if you’re reading my blog then I’m guessing you’re already on board with the vegetable love (including broccoli and brussels, right?). Good.

In this soup, its sweet, slightly charred flavour is competing for your love with oak-smoked cheddar. Ne’er did a cheese work better in soup than this one. Normal cheddar is fine. Aged cheddar is better. But oak-smoked cheddar? Ding! Ding! Ding! That’s what I’m talking about.

Beyond roasted cauliflower and divine smoked cheddar, here are the essential accoutrements: green onions, sour cream, and bacon. The bacon’s salty crunch and the sharp green onion add a luxurious contrast to the silky smooth texture of the soup and the cool sour cream goes beautifully with the sweet puree.¬†Make sure you get some bacon bits, green onion and sour cream in every.single.damn.spoonful. and you’ll be one happy camper.

Roasted Cauliflower and Smoked Cheddar Soup with Bacon Crumbles
adapted from Closet Cooking and inspired by Relishing It

Ingredients

  • 1 small head cauliflower, cut into florets
  • olive oil
  • salt and pepper
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh thyme, chopped (or 1 tsp dried thyme, ground)
  • 3 cups chicken broth
  • 1 1/2 cups smoked cheddar, grated
  • 1/4 cup milk or cream (optional)
  • 2 green onions, diced, to serve
  • sour cream, to serve
  • 6 rashers of bacon, cooked until crispy and well done, and diced, to serve

Directions

  1. Preheat your oven to 400F. Toss the cauliflower florets in a couple of tablespoons of olive oil along, season with salt and pepper, and arrange in a single layer on a large baking sheet. Roast the cauliflower until lightly golden brown, about 20-30 minutes.
  2. Heat more olive oil in a large pan or dutch oven over medium heat. Add the onion and saute until tender, about 5-7 minutes. Add the garlic and thyme and saute until fragrant, about a minute.
  3. Add the broth and roasted cauliflower, bring to a boil, then reduce the heat and simmer, covered, for 20 minutes.
  4. Puree the soup in a blender until it’s silky smooth (or with a rougher texture, if that’s your liking).
  5. Return soup to the dutch oven/pan and gently heat. Stir in the grated cheese until it’s melted and season with salt and pepper. Mix in the milk/cream and remove from heat. Serve immediately with a splodge of sour cream, bacon crumbles and green onion¬† sprinkled on top.
Email this to someonePin on PinterestTweet about this on TwitterShare on Google+Share on FacebookShare on RedditShare on StumbleUpon

{ 8 comments… read them below or add one }

Kathryn March 5, 2012 at 6:35 am

I love the combination of cauliflower and a good chedder – cauliflower cheese was one of the staples of my childhood – but the addition of bacon and sour cream and green onions just takes it over the top.

Reply

Laurie Jesch-Kulseth @ Relishing It March 5, 2012 at 9:24 am

That looks simply delicious! Cauliflower has become one of my favorite soup ingredients. You are a dear, by the way!

Reply

holly March 5, 2012 at 1:53 pm

absolutely lovely! i j’adore the mix of the creamy, crunchy, chewy, salty and delicious. officially bookmarked this soup!

p.s. glad you are getting your kitchen groove back :)

Reply

Deanna March 5, 2012 at 7:24 pm

Cauliflower pretty much begs for cheese. Its kind of lonely and naked without it.

Reply

PolaM March 6, 2012 at 12:15 am

Looks delicious! And luscious!

Reply

Nikki March 6, 2012 at 6:46 pm

Yum!!!!! I’m totally going to make this tonight.

Reply

Angharad March 7, 2012 at 9:40 am

Hey Nicki! Just looked at your email address and realised this is you! I didn’t know you read my blog – so very happy to see you here and hope you like the soup! xo

Reply

Lisa V March 22, 2012 at 3:13 pm

Just made this last night, and absolutely loved it!
Didn’t have bacon on hand, but I did have some leftover spare ribs from the Butcher & Boar and that was so delicious!

Thanks for all your recipes, photos, and fun commentary!

xx

Reply

Leave a Comment

{ 1 trackback }

Previous post:

Next post: