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Roasted Fennel Cauliflower Soup with Crispy Bacon

  • Author: Krista
  • Prep Time: 5 mins
  • Cook Time: 55 mins
  • Total Time: 1 hour
  • Yield: 8-10 1x
  • Category: Soup, Gluten Free, Side Dishes

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Ingredients

  • 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

Instructions

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

Nutrition

  • Serving Size: 1 1/2 cup
  • Calories: 156
  • Sugar: 9 g
  • Sodium: 435 mg
  • Fat: 8 g
  • Carbohydrates: 17 g
  • Fiber: 6 g
  • Protein: 8 g
  • Cholesterol: 11 mg