Roasting cauliflower and radishes give this hearty soup tons of flavor and the perfect texture–you’ll swear it’s potato. Topped with cheese, bacon and sour cream, it’s just like a warm baked potato in a bowl, minus all the excess carbs.
| Level: | Easy |
| Total: | 1 hr 50 min |
| Active: | 1 hr |
| Yield: | 4 servings |
Ingredients
- 1 small head cauliflower, cut into florets (about 3 cups)
- 1 bunch radishes, trimmed and quartered (about 1 1/4 cups)
- 1 tablespoon extra-virgin olive oil
- Fine sea salt and freshly ground black pepper
- 6 slices uncured bacon, chopped
- 1 large yellow onion, chopped (about 2 cups)
- 2 ribs celery, chopped (about 1/2 cup)
- 3 cloves garlic, minced (about 1 tablespoon)
- 4 cups low-sodium chicken broth
- 1 tablespoon unsalted butter
- 4 ounces Cheddar cheese, shredded (about 1 cup)
- Hot sauce, optional
- 2 tablespoons minced fresh chives, for serving, optional
- Sour cream, for serving, optional
Instructions
- Place a large baking sheet in the center rack of the oven. Preheat the oven to 425 degrees F.
- In a large bowl, toss the cauliflower and radishes with the oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Carefully remove the hot baking sheet from the oven and spread the vegetables on the baking sheet in a single layer. Roast until the vegetables are tender and caramelized in spots, stirring once or twice, 25 to 30 minutes.
- Place the bacon in a large saucepan over medium-low heat. Cook, stirring occasionally, until the bacon is crisp and golden, 10 to 13 minutes. Using a slotted spoon, transfer the bacon to a small dish. Pour off all but 1 tablespoon bacon fat. Add the onion and celery to the pan, sprinkle with 1/4 teaspoon salt and cook, stirring, until tender, about 5 minutes. Add the garlic and saute until fragrant, about 1 minute. Pour in the broth, add the roasted vegetables and bring to a boil. Reduce the heat, partially cover and simmer to allow the flavors to meld, about 20 minutes.
- Working in batches, transfer the soup to a blender. Add the butter and 3/4 cup cheese and blend, being careful of hot liquid, until smooth. Season with salt, pepper and hot sauce if desired. Return the soup to the pan to rewarm if needed.
- Kcals: 330, Total Fat: 24 g, Sat Fat: 12 g, Cholesterol: 60 mg, Sodium: 1230 mg, Carbs: 14 g, Fiber: 4 g, Protein: 22 g, Sugar: 5 g
Nutrition Facts
| Calories | 350 |
| Total Fat | 26 grams |
| Saturated Fat | 13 grams |
| Cholesterol | 65 milligrams |
| Sodium | 1390 milligrams |
| Carbohydrates | 10 grams |
| Dietary Fiber | 3 grams |
| Protein | 25 grams |
| Sugar | 3 grams |
Reviews
W sashimi sx wes. DX xxxx
Supper yummy! My only recommendation is to save a third of the vegetables BEFORE blending and add them to diced pork or chicken to pair as a main dish!!! This was delicious!!!