Roasted Cauliflower Soup with Bacon
Roasted cauliflower is puréed to create a creamy, rich consistency without using cream. Crumbled Jones bacon is sprinkled on top. Now that’s comforting.
|1 (8 oz) package||
Chicken or Vegetable Stock
Half and Half
Preheat oven to 450˚F.
Toss cauliflower, olive oil and salt together and spread out on baking sheet. Bake until roasted and golden, about 40 minutes, stirring twice during baking time.
In large pot or dutch oven, cook the bacon until crisp. Remove to paper towel lined plate. Drain bacon grease, reserving 1 tablespoon in pot.
Add onion and garlic to pot and cook until transparent. Add cauliflower and stock and bring to a boil. Reduce heat and simmer for 20 minutes.
Working in batches, puree soup in blender or food processor until smooth. Return soup to pot and add in bacon, reserving some for topping soup. Stir in half and half and cook until warmed through.
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