Description
This Creamy Cauliflower Soup is a comforting, flavorful dish featuring roasted cauliflower blended into a smooth, creamy base enhanced with cream cheese, garlic, thyme, and chicken broth. Crispy bacon and shredded cheddar cheese add a delicious savory topping, making it a perfect hearty meal or appetizer.
Ingredients
Scale
Soup Ingredients
- 1 large head cauliflower (cut into florets)
- 1/4 teaspoon sea salt
- 3 tablespoons olive oil
- 3 cloves garlic (minced)
- 4 cups chicken broth
- 1 tablespoon fresh thyme
- 8 ounces cream cheese (softened)
- 1/4 teaspoon black pepper (to taste)
Toppings
- 6 slices bacon
- 1/2 cup shredded cheddar cheese
- Chopped green onion (optional)
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit. Line a large baking sheet with foil and spray it lightly with cooking spray to prevent sticking.
- Roast Cauliflower: Toss the cauliflower florets with 2 tablespoons of olive oil and the sea salt until evenly coated. Spread them out on the prepared baking sheet in a single layer. Roast in the oven for about 20 minutes or until the edges are browned and the cauliflower is tender.
- Sauté Aromatics: While the cauliflower roasts, heat the remaining tablespoon of olive oil in a pot over medium heat. Add minced garlic and fresh thyme, sautéing for about one minute until fragrant but not browned.
- Add Broth and Cauliflower: Pour in the chicken broth and add the roasted cauliflower to the pot. Bring everything to a boil, then reduce the heat to a simmer and cook for 8 minutes to meld the flavors.
- Puree Cauliflower: Use a slotted spoon to carefully remove the cauliflower from the broth. Using an immersion blender, puree the cauliflower until completely smooth. Return this smooth cauliflower mixture back into the pot and stir to combine with the broth.
- Add Cream Cheese: Cut the softened cream cheese into cubes and add it to the soup. Blend again with the immersion blender until the cream cheese is fully incorporated and the soup is creamy and smooth.
- Season Soup: Season the soup with a pinch of sea salt and black pepper to taste, stirring gently to combine.
- Cook Bacon: In a large skillet or pot, cook the bacon slices over medium heat until crisp. Transfer to a paper towel-lined plate to drain excess fat, then crumble into small pieces.
- Serve and Garnish: Ladle the hot soup into bowls. Top each serving with shredded cheddar cheese, crumbled bacon, and, if desired, chopped green onions for an extra burst of flavor and color.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth and omit bacon.
- You can add a pinch of nutmeg or smoked paprika for extra depth of flavor.
- If you don’t have an immersion blender, use a regular blender carefully to puree the soup in batches.
- Roasting the cauliflower enhances the soup’s natural sweetness and gives it a richer flavor.
- The soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
