Cream of Cauliflower Soup With Bacon Gremolata

Cream of Cauliflower Soup With Bacon Gremolata

18
Chef John 22225

"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

1 h 5 m servings 236 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 236 kcal
  • 12%
  • Fat:
  • 8.1 g
  • 12%
  • Carbs:
  • 33.1g
  • 11%
  • Protein:
  • 9.4 g
  • 19%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 805 mg
  • 32%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

18
  1. 22 Ratings

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Most helpful positive review

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 realize...

Most helpful critical review

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

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 realize...

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

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 o...

If you make the soup, you must also make the topping! I didn't have parmigiano on hand, so I threw in some blue cheese crumbles instead. Do yourself a favor and try it with the blue cheese!

Considering this is made with rather simple, humble ingredients, we thought the flavor was quite nice. Our toddler ate some, too!

Amazing flavours!the Gremolata is a must. I toasted couple of slices Italian bread in the toaster rubbed a little garlic and butter on it and way you go. Delish!

Sorry Chef John--you are my favorite chef and this soup sounded and looked awesome but unlike many of your other recipes this one did not deliver. Company was polite but no one was able to finis...

I got everything out to make this and realized I didn't have a single onion. Time constrained so I went with onion powder and to fill in I added some chopped yellow squash. Used only 1 cauli and...

Wow what an easy and tasty recipe.