Creamy Roasted Cauliflower & Fennel Soup with Bacon

Posted on Mar 3, 2013 in Healthy, Lunch, Main Dish, One Pot Dish, Recipes, Reduced Fat, Soup | 6 comments

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I am having a complete writers block as I’m writing this post. This might largely be due to our upcoming Punta Cana trip or the fact that I still have to go to work tomorrow. Not quite sure why I didn’t take Monday off, but I surely wish I did. Then I could have been writing about how happy I am to be on vacation already. I am pretty sure both Kurt and I overpacked our suitcases. On our last trip we bought too many souvenirs, aka tequila. At the airport our luggage was about 20 lbs over the limit. Kurt had to run to the airport kiosk and buy a crappy and extremely overpriced little bag on wheels that we were able to check in as my carry on without paying an arm and a leg for oversized luggage. It’s probably wise I take out some of the shoes I packed.

Anyways, on to the soup.

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Sometimes things really do taste better with bacon. We don’t usually eat a lot of bacon in my house, but sometimes I like to add it to vegetable based soups for extra flavor. A little bit goes a long way, so I only used about 5 slices for an entire pot.

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5.0 from 1 reviews

Creamy Roasted Cauliflower & Fennel Soup with Bacon
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 1 entire cauliflower head, cut into small florets
  • 5 bacon slices, cut into thin strips
  • 1 fennel bulb, cut into wedges
  • 1 medium onion, chopped
  • 2 medium carrots, chopped
  • 2 garlic cloves, minced
  • 1 tsp fresh thyme, finely chopped
  • 1 tsp rosemary, finely chopped
  • 5 cups water
  • ½ cup fat free half and half
  • salt & pepper to taste
Instructions
  1. Preheat oven to 400 degrees. Roast cauliflower and fennel for 20 minutes until golden.
  2. In a Dutch oven, saute bacon until crispy. Remove with a slotted spoon and set aside.
  3. Drain most of the bacon fat leaving about 1 tablespoon, add onion, carrots and garlic. Saute until softened.
  4. Add herbs, roasted cauliflower and fennel, top with water and bring to a boil.
  5. Reduce to a simmer and cook for 20 minutes.
  6. Using an immersion blender, blend the soup until creamy consistency.
  7. Add half and half. Season with salt and pepper.
  8. Enjoy.

XOXO

Kathy Sig 2

on vacation

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6 Comments

  1. Bookmarking this recipe! been craving soup! Have fun on vaca :D
    jessiebearwhat recently posted..#MIMMMy Profile

    • You’re going to really like this one. Thanks it has officially started :)

  2. i am loving that soup!! it is actually chilly here today – i’m sooo wishing i had some of this to warm me up! have a great vacation!
    Jenn and Seth recently posted..Veggie and Herb Cream Cheese on Everything Bagel, Topped with Smoked Salmon, Radish, and ChivesMy Profile

  3. Hi Kathy,

    This soup is exquisite and hearty! I was just telling friends that I want to make a soup, but something different. This is it!! Bookmarked! Looks so delicious and I too don’t eat a lot of bacon. But this is perfect with it!! Another superb recipe my dear :)

    Enjoy your vacation!
    petit4chocolatier recently posted..Chocolate Cupcakes with Irish Ale, Rosemary, Cherry icing, and a Stemmed Maraschino Cherry in Pink Vanilla on TopMy Profile

    • Thank you so much. The food in Punta Cana is not good. :)

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