Roasted Cauliflower Soup
Roasted Cauliflower Soup. As fall is settling everywhere in the Northern hemisphere except on our side of the world where 100F still the daily norm, therefore I am bringing you a soup out of desperation and want for summer to be over with.
Super easy and with a short list of ingredients that will not require a special trip to the store, this soup is ready to be enjoyed in less than 45 minutes. I know roasted cauliflower soup may not strike your fancy. However, before you brush it off, give it a try you will be surprised how tasty it is.
By roasting the cauliflower, a natural caramelization occurs and giving this soup a greater depth of flavor.
Yellow onions are milder in flavor, and if you can found Vidalia, I highly recommend you using them. Sweetness delight.
Ingredients:
- 1 large head of cauliflower, trimmed and diced
- 3 tablespoons olive oil
- 6 thick slices of bacon, cut into 1-inch pieces
- 1 cup chopped yellow onion (Vidalia if you can)
- 2 cups low-sodium chicken broth
- 1 teaspoon chopped fresh thyme
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon nutmeg
- 2 ½ cups whole milk
- ½ cup heavy cream
- 1 cup freshly grated parmesan cheese
GARNISH
- parmesan, thyme