Creamy Roasted Cauliflower Soup with Blue Cheese

Soup served in two white bowls and sprinkled with fresh herbs

Creamy Roasted Cauliflower Soup with Blue Cheese

This creamy roasted cauliflower soup is packed full of flavor and is so easy to make! Made with bacon and stilton, this hearty low carb soup recipe is also easy to make vegetarian.

Course Soup

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 589kcal

Author Slow The Cook Down

Ingredients

1 cauliflower
2 tablespoons oil
salt and pepper
1 tablespoon salted butter
6 slices bacon cut into smaller pieces
1 large onion sliced
4 garlic cloves minced
¼ teaspoon black pepper
¼ teaspoon salt
2 cups 35% heavy whipping cream
3 cups chicken stock
150g stilton (include the rind) grated

Instructions

Pre heat the oven to 425ºF / 220ºc.
Break the cauliflower into florets and place on a foil lined baking sheet. Add 2 tablespoons of oil and a couple of generous pinches of salt and pepper and mix with your hands so the cauliflower is evenly coated.
Roast the cauliflower in the oven for about 30 minutes until it is soft and browned. Check around 25 minutes to make sure that it doesn't burn.
While the cauliflower is roasting, you can get on with the rest of the recipe.
In a heavy bottomed pan, melt the butter over a high heat and fry the bacon until it is crispy. Remove the bacon, leaving the fat in the pan, and set to one side. Leave the pot on the heat and turn down to a medium heat.
Add the onion, garlic and salt and pepper to the pot and cook for 5 to 10 minutes until softened.
Add the cream, stock, blue cheese and roasted cauliflower and bring the pot to the boil. Stir occasionally until the cheese has all melted.
Use an immersion or stand blender to blend the soup until it is smooth and creamy.
Taste and season to taste if needed.
Serve with the crispy bacon pieces.

Notes

Don't overcrowd the baking sheet when you roast the cauliflower. The florets shouldn't be touching other they can create steam and they won't brown.
Be sure to use the rind of the blue cheese, it holds all the flavor!
The easiest way to make the soup silky smooth is to blend it in the pot with an emersion blender. Alternatively you can blend it in batches in a stand blender. If you use a stand blender, don't over fill it and be careful as it will be steaming hot.
This soup will keep in the fridge for 4 or 5 days. Once you have made the roasted cauliflower soup, let it cool completely to room temperature and transfer it to an airtight container.
This soup freezes really well too and will keep in the freezer for up to 3 months. Defrost it in the fridge overnight before reheating on the stovetop or in the microwave.
Nutritional values are based on one of six servings and are an estimate only.

Nutrition