Loaded Cauliflower Soup

This soup reminds me both of baked potato night growing up and also that super delicious, but super processed instant potato soup. Anyone else grow up eating that? So so yummy, but perhaps not ideal.

This Loaded Cauliflower Soup is incredibly delicious and creamy (yes! It’s dairy-free!) Roasted cauliflower, garlic and cartelized onions are pureed with bone broth and topped with crisp bacon, green onions and if you can handle dairy, a bit of cheddar cheese. Serve it alongside a green salad and you have a perfect lunch or light dinner.

For my vegetarian friends, you can use vegetable broth in place of the bone broth and caramelize the onions in ghee or grassfed butter! I think bacon makes everything better, but to each their own 🙃.

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Loaded Cauliflower Soup

Rich and creamy veggie packed soup topped with bacon, green onions and cheddar cheese.

Makes: 6 servings

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Prep time:

Cook time:

Ingredients:
  • 2lbs cauliflower florets
  • 2 tbls olive oil, divided
  • 6 cloves garlic
  • 1.5 tsp salt, divided
  • 4oz bacon, diced
  • 1 large yellow onion diced
  • 4-6 cups bone broth, or broth of choice
  • 1/2 tsp fresh cracked pepper
  • 3 green onions, chopped
  • 1/2 cup cheddar cheese, grated (optional)

Instructions:
  1. Preheat oven to 400F
  2. Line a rimmed baking sheet with parchment paper or silipat and layer the cauliflower florets on the baking sheet. Toss with 1.5 tbls of olive oil and 1 tsp salt.
  3. Place 6 cloves of garlic (whole) in the center a small piece of foil, creating a little pouch. Drizzle remaining olive oil into pouch and then twist top to seal. Set pouch on baking sheet with cauliflower.
  4. Roast cauliflower and garlic for 40-45minutes.
  5. While cauliflower is roasting, heat a heavy bottomed soup pot over medium.
  6. Add bacon pieces to hot pan and cook until just starting to crisp. Remove bacon from pan, leaving rendered cooking fat in pan.
  7. Turn heat to medium low and add diced onions to pan with bacon grease, along with 1/2 tsp salt. Allow to slowly carmelize and brown, stirring occasionally.
  8. After onions are carmelized, deglaze pan with 4 cups broth, scraping the bottom to all the cooked bits.
  9. Remove cauliflower and garlic from the oven. Take garlic out of the pouch and add it along with the roasted cauliflower and pepper to the soup pot.
  10. Bring to a lower simmer and stir. Using an immersion blender, puree the soup until smooth. If you don't have an immersion blender, you can add this in batches to a regular blender. Just be careful with the steam!
  11. Taste for salt and pepper. If you prefer a thinner consistency add the remaining cups of broth.
  12. Top each bowl with diced green onion, bacon, and cheddar cheese!
  13. Store in fridge for up to 5 days or in freezer for up to 3 months.