SOUP SEASON SOUP SEASON SOUP SEASON!!!! Can you tell I'm excited for soup season? I should be honest, all seasons are soup seasons in my opinion. I will eat pho any time of year (or any time of day, for that matter - thank you, breakfast pho, for saving me from the effects of that wine last weekend). Fall, though, really does feel like soup season (PS - do I sound like every other food blog in the world right now? Whatever), so I'm committing full force.
I love using cauliflower in soup - it adds a creaminess that makes actual cream, or any dairy for that matter, unnecessary. I was planning to have to add greek yogurt or a roux or something to this soup, but it turned out so smooth and creamy without it that I left it alone! I made a version of this for Tim last year, and he thought that it was good but needed another flavor in there - so, obviously, I added bacon. Pro tip: if you're going to save some of this for leftovers, add the bacon just before eating - otherwise, it'll get soggy in the soup overnight and there's nothing worse than uncrispy bacon. The best part about this soup? Even with bacon, this soup has only 140 calories per cup! A cup was plenty for me, but I had to hide the leftovers I was saving for lunch the next day from Tim, so serving sizes might vary. Regardless, this is an easy, healthy, and DELICOUS soup perfect for fall!
Creamy Cauliflower Soup
- 1 lb cauliflower florets (around 2 cups)
- 2 tablespoons olive oil
- 2 tablespoons garlic
- 2 slices bacon
- 1 onion, diced
- 1 teaspoon crushed red pepper
- 4 cups low-sodium chicken broth
- salt and pepper to taste
- 1 tablespoon chopped parsley
Preheat oven to 425. Toss cauliflower with olive oil and 1 tablespoon garlic. Roast for 40 minutes, stirring occasionally.
Cook bacon in soup pot. Once cooked, set aside and drain most of bacon grease, leaving a coating in the pot (about 1 tablespoon). Add onion, remaining garlic, and crushed red pepper. Sautee until fragrant, then add chicken broth and cauliflower. Bring to a boil, then reduce and simmer for 20 minutes. Blend soup (either transferring in batches to a blender - careful, hot liquids expand when blending - or with an immersion blender), adding salt and pepper to taste. Garnish soup with chopped bacon and parsley and serve.