Cream of Cauliflower Soup With Bacon Gremolata

17 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    45 m
  • Ready In

    1 h 5 m
Chef John
Recipe by  Chef John

“We're heading into the heart of hot soup season, and this cream of cauliflower will ward off autumn's chill with the best of them.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. Heat olive oil in a saucepan over medium heat. Cook and stir onion and celery in the hot oil until translucent, about 5 minutes. Add garlic and salt, and stir for 1 minute. Stir in potato, cauliflower, chicken broth, and water. Bring to a boil, reduce heat to medium-low and simmer until cauliflower is tender and potatoes are easily smashed against the side of the pot, about 30 minutes.
  2. Puree the soup using an immersion blender until smooth. Reduce heat to low, season with cayenne pepper and salt. Pour in cream and stir until warmed. Season with more salt if needed.
  3. Cook bacon in a skillet over medium heat until crisp, about 8 minutes. Transfer cooked bacon to a paper towel lined plate to drain. Toss breadcrumbs in the remaining bacon grease in the skillet, and cook over low heat until toasted and crisp. Stir in cheese and continue to cook until melted. Transfer to a bowl and cool to room temperature. Stir in bacon, lemon zest, and parsley. Toss to coat.
  4. Serve soup garnished with bacon gremolata over the top.

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Reviews (17)

Rate This Recipe
ChefAndrew
6

ChefAndrew

Decently good soup. Simple, but pleasing flavor. I would recommend for a cold winter day!

Aja
5

Aja

This has to be one of my favorite soups on the site! I am a huge potato soup lover and look for ways to incorporate more veggies into what I am eating. I used to hate cauliflower until I realized the versatile ways you can liven it up. The fact that cauliflower can take on a flavor reminiscent of potatoes makes me never look back on eating just potato soup again. If you like "loaded baked potato" soup, I highly recommend giving this alternative a try! For a little bit lighter option, you can lessen the amount of heavy cream.

jam47
5

jam47

This is seriously delicious soup. What makes it so good is the gremolata, especially the lemon zest. I made a half-recipe but added a whole onion and a whole rib of celery, as well as 3 cloves of garlic. Instead of half broth and half water, I added a whole carton of low sodium chicken broth and a bit of vegetable broth I had in the fridge. I didn't have any parsley but thought it tasted fine without it. I might add fresh dill next time. Thanks for the recipe!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 236 cal
  • 12%
  • Fat
  • 8.1 g
  • 12%
  • Carbs
  • 33.1 g
  • 11%
  • Protein
  • 9.4 g
  • 19%
  • Cholesterol
  • 18 mg
  • 6%
  • Sodium
  • 853 mg
  • 34%

Based on a 2,000 calorie diet

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Cream of Cauliflower Soup I

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