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Creamy Cauliflower Soup

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Rate this recipe 4.5/5 (30 Votes)

Ingredients

  • 2 tablespoons olive oil
  • 3 large yellow onions, chopped
  • 2 garlic cloves, chopped
  • 200 gr sticky bacon, cut into small cubes
  • The leaves of 2 thyme springs
  • 1 cauliflower head, washed, and cut into florets
  • 7 cups of chicken stock

Details

Adapted from boxofstolensocks.com

Preparation

Step 1


Heat the olive oil into a large stock pot. Add the onions, garlic, half of the bacon cubes, thyme, salt and pepper. Stir well and then lower the heat, cover the pot and cook for about 20 minutes stirring often.

Add the cauliflower into the pot and pour in the chicken stock. Increase heat until the liquid is starting to boil then reduce heat, cover and let it simmer gently for about 20 minutes (the cauliflower has to be very tender).

In the meantime, heat a small pan and add the remaining bacon. Fry it for 10 - 15 minutes in low heat until it becomes crispy.
When the soup is ready, purée it with an immersion blender until it becomes very smooth and velvety! Ladle into warm bowls and sprinkle them with bacon bits and thyme leaves.

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Cauliflower Soup ROASTED GARLIC CAULIFLOWER