Carlos is not a fan of cauliflower and I hardly buy any of it but when I saw them on sale for $0.99 each, I just have to buy a couple of it. I roasted some and used the rest to make this soup. The weather here is getting much cooler so it is always nice to have some warm soup with crusty sour dough bread in the evening. I like my soup to be light and not too creamy so I make a slightly healthier version with more chicken stock and less dairy. Well, is not completely healthy as I add some bacon for the topping :)
1 head of cauliflower
1 large onion – finely diced
2 cloves garlic – finely chopped
3 pieces bacon 4 cups low sodium chicken stock
1 cups milk
½ cup heavy cream
1 tbsp flour
1 bay leaf
Salt and pepper to taste
A few roasted cauliflower florets for garnish
1. Preheat oven to 400 degree F. Wash and cut cauliflower into small flowerets. Put it into mixing bowl, drizzle in some olive oil, add in salt and pepper. Give it a few toss and put it into the baking pan. Roast it in the oven for 30-35 minutes or until lightly brown.
2. In a heavy bottom pot, brown the bacon over medium heat. Transfer the bacon to a paper towel to drain the oil. Remove all the drippings from the pot.
3. Add in 1 tbsp of olive oil to the same pot, sauté the onions and garlic until tender and translucent. Sprinkle in the flour, stir it for 1 minute. Add in the chicken stock, bay leaf and roasted cauliflower. Bring it up to boil, turn down the heat to medium low and let it simmer until cauliflower is very tender.
4. Discard the bay leaf; transfer the cauliflower mixture into a blender. Puree the soup in batches until smooth (please be careful as it is very hot)
5. Return the blended mixture into the same pot; add in the milk, cream, salt and pepper. Heat up the soup over medium low heat until it comes up to a slow boil. Check seasonings and if the soup is too thick you can add some chicken stock or water to it. Turn off the heat.
6. Serve the soup warm with some chopped bacon and cauliflower florets.