Ingredients

The following ingredients have 9 Servings
  • 2 medium heads cauliflower, cut into florets
  • 2 bulbs of fennel, roughly chopped
  • 1 tablespoon olive oil
  • 1/2 teaspoon sea salt
  • 1 tablespoon chili infused olive oil
  • 1 cup diced red onion
  • 3 garlic cloves
  • 4 cups low sodium vegetable broth
  • 1 cup 2% milk
  • 1 tablespoon fresh thyme
  • salt and pepper to taste
  • 6 strips smoked bacon, diced
  • optional: top with additional drizzle of chili oil

Instruction

  • Preheat oven to 425.
  • Add cauliflower and fennel to baking sheet, season with olive oil and 1/2 teaspoon of salt.
  • Place in oven and roast for 15-20 minutes, until vegetables are tender.
  • Heat a medium skillet to medium high heat, add bacon and cook until crispy. Approximately 5-7 minutes. Remove from pan and let cool on a paper towel lined plate.
  • Heat a dutch oven or large saucepan to medium high heat. Add chili oil and red onion. Saute until translucent, about 3-4 minutes.
  • Add garlic to dutch oven, saute for 30 seconds. Add roasted cauliflower, fennel, fresh thyme, and vegetable broth.
  • Bring to a boil and reduce to simmer. Simmer for 20 minutes.
  • Add in milk, salt, and pepper to taste. Simmer for another 5 minutes.
  • Blend up soup using an immersion blender or slowing ladling soup into a blender and puree in shifts.
  • Serve soup with crispy bacon and top with a drizzle of chili oil and fresh thyme.