Ingredients

The following ingredients have 5 Servings
  • 1 large head of cauliflower, florets trimmed off and cut into 1-2 inch pieces
  • 3 tablespoons olive oil
  • 6 strips of bacon, cut into small pieces
  • 1 cup chopped sweet onion
  • 3 cups chicken broth (I like the Pacific and Imagine boxed brands)
  • 1 tablespoon chopped fresh thyme plus extra for garnish
  • 1 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • 1/4 teaspoon nutmeg
  • 2 cups milk
  • 1 cup freshly grated Parmesan cheese plus extra for garnish

Instruction

  • Preheat oven to 400 and line a cookie sheet with foil. Toss cauliflower with oil, place on prepared sheet and roast until slightly browned, about 30 minutes. Cool.
  • Cook bacon in a large Dutch oven or other large pot until crispy. Remove with slotted spoon, leaving the bacon grease in the pot.
  • Cook onion in the bacon grease over medium high heat for 5 minutes, stirring frequently. Add cauliflower, broth, herbs and spices and simmer for 15 minutes. Cool to room temperature.
  • Working in batches if necessary, puree the soup in a blender until smooth. Return to pot and add milk and cheese. Heat over medium heat until soup is warm.
  • Garnish with bacon, extra cheese and extra thyme and serve.