Cream of Cauliflower Soup With Bacon Gremolata Recipe - Allrecipes.com
Cream of Cauliflower Soup With Bacon Gremolata Recipe
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How to Make Cream of Cauliflower Soup
See how to make a creamy cauliflower soup garnished with bacon gremolata. See more
  • READY IN ABOUT hrs

Cream of Cauliflower Soup With Bacon Gremolata

Recipe by  

"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 Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • COOK

    45 mins
  • READY IN

    1 hr 5 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Mar 01, 2014

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 realized the versatile ways you can liven it up. The fact that cauliflower can take on a flavor reminiscent of potatoes makes me never look back on eating just potato soup again. If you like "loaded baked potato" soup, I highly recommend giving this alternative a try! For a little bit lighter option, you can lessen the amount of heavy cream.

 
Most Helpful Critical Review
Jan 02, 2013

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

 
Jan 20, 2013

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 of garlic. Instead of half broth and half water, I added a whole carton of low sodium chicken broth and a bit of vegetable broth I had in the fridge. I didn't have any parsley but thought it tasted fine without it. I might add fresh dill next time. Thanks for the recipe!

 
Oct 25, 2013

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!

 
Oct 28, 2012

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

 
Oct 25, 2013

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!

 
Feb 22, 2013

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 finish it. Compared to your homemade make your own stock, chicken noodle soup which is my favorite this soup would not even place any were near it.

 
Nov 29, 2012

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 4 cups water with BTB chicken base, but full amts of everything else . Used turkey bacon which I chopped in mini chopper after frying with a little evoo. Used panko (only 1/2 cup) for the bread crumbs and only a splash of half and half at the end. The base was good, much better than I though it might be. The gremolata pushed it over the edge.

 

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Nutrition

  • Calories
  • 236 kcal
  • 12%
  • Carbohydrates
  • 33.1 g
  • 11%
  • Cholesterol
  • 18 mg
  • 6%
  • Fat
  • 8.1 g
  • 12%
  • Fiber
  • 6 g
  • 24%
  • Protein
  • 9.4 g
  • 19%
  • Sodium
  • 853 mg
  • 34%

* Percent Daily Values are based on a 2,000 calorie diet.

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