Loaded Roasted Cauliflower Soup
Easy low-carb roasted cauliflower soup loaded with flavor from bacon, cheddar, scallions, and cream. Try it tonight!
- 2 heads cauliflower about 4 pounds - cut into florets
- 2 Tbsp grapeseed oil or other neutral oil
- 12 oz bacon sliced into lardons
- 1 onion large, or 2 small, diced
- 4 cloves garlic minced
- 1/4 cup flour
- 4 cups stock homemade or low-sodium storebought
- 8 oz sour cream
- 1/2 cup heavy cream may substitute half and half or milk
- 4 oz cheddar cheese shredded
- 4 scallions chopped, may substitute chives
- salt and pepper to taste
Preheat oven to 425. Toss cauliflower florets with neutral oil and a pinch of salt and pepper. Spread in single layer on baking sheet. Roast for 30 minutes, or until fork-tender and just starting to brown.
Fry bacon pieces, preferably in cast-iron pan, until desired level of doneness. Remove to paper towel-lined plate, reserving rendered bacon fat.
Pour bacon fat into soup pot and heat over medium heat. Add onions and garlic. Cook for about 2 minutes or until softened. Add flour, stirring constantly for about 2 minutes. Add an extra tablespoon of oil or butter if needed to ensure that all of the flour is absorbed into a paste-like roux.
Begin adding stock in 1/2 cup increments. After each addition, stir until well-mixed and free of lumps before adding next 1/2 cup of stock.
When cauliflower has roasted, stir into soup. Blend in soup pot with immersion blender, or transfer in portions to traditional blender. Be sure never to fill blender more than half full of hot soup.
Stir sour cream and heavy cream into soup. Add half each of bacon and shredded cheese. Taste the soup. Add salt and pepper if needed to suit your tastes. Ladle into serving bowls, and top each portion with remaining cheese, bacon, and scallions. Serve immediately, and enjoy.
**I use chicken or turkey stock for this recipe, but pork or vegetable stock would also work very well. Homemade stock is always delicious, but store-bought low sodium stock is a good alternative. Canned stock and bouillon cubes can be used, but the soup may be salty - taste frequently, and adjust accordingly. **I don't follow any particular diet, and have no experience with flour alternatives. There are suggestions here for making a low-carb roux.