Roasted Garlic, Cauliflower & Bacon Soup

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  • 3 large garlic cloves
  • 1 teaspoon olive oil
  • 1 shallot, peeled and sliced
  • 1 head cauliflower, cored and roughly chopped
  • kosher salt and pepper to taste
  • 4 pieces of thick bacon, chopped
  • 4 cups chicken stock
  • 1 cup water
  • granny smith apple slices for garnish
  • parsley, chives, or thyme for garnish


  1. Preheat the oven to 400 degrees. Place garlic cloves in aluminum foil and drizzle with olive oil. Fold into a small packet. Roast in the oven for about 20 minutes until garlic is soft. Remove and set aside. When it’s cool enough to handle, squeeze the garlic cloves
  2. Saute chopped bacon in a soup pot or dutch oven over medium-high heat until fully cooked and crisp. Remove the bacon and discard all but 2 tablespoons of the bacon grease. Add the shallot and saute in the remaining bacon grease. Remove after softened and slightly browned. Finally add the cauliflower and cook until it has browned slightly and is softened.
  3. Add the bacon, shallot and garlic (squeeze to remove from skin) to the cauliflower and add the chicken broth and water. Cover and bring to a boil. Reduce heat to a simmer and cook for 20-30 minutes. Puree using a blender or an immersion blender. Salt and pepper to taste. Serve warm with apple slices and fresh herbs if desired.