Cauliflower Brie and Bacon Soup
Indulge in the velvety richness of Cauliflower Brie and Bacon Soup, a comforting yet elegant dish that will elevate any meal. This creamy soup combines roasted cauliflower with the luxurious creaminess of melted Brie cheese, creating a flavor-packed base that’s irresistibly smooth. Crispy bacon lends a smoky, savory crunch, while a touch of heavy cream enhances its indulgent texture. Infused with sautéed onions, garlic, and a hint of chives for garnish, this easy-to-make soup is perfect for chilly evenings or as a stunning starter for dinner parties. Ready in under an hour, this dish effortlessly blends depth of flavor with wholesome ingredients, making it an irresistible choice for soup lovers everywhere.
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Recipe Information
Ingredients
- 1 head cauliflower florets
- 2 tablespoons olive oil
- 6 slices bacon
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 6 ounces Brie cheese, rind removed and cubed
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons chopped fresh chives (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Spread the cauliflower florets on the baking sheet. Drizzle with 2 tablespoons of olive oil and toss to coat. Roast in the oven for 25 minutes, flipping halfway through, until golden and tender.
While the cauliflower is roasting, cook the bacon in a large pot over medium heat until crispy, about 6-8 minutes. Remove the bacon and place on a paper towel-lined plate to drain. Crumble once cooled.
In the same pot, melt the butter over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for 1 more minute, stirring frequently.
Pour in the chicken broth and stir to combine. Add the roasted cauliflower to the pot. Bring the mixture to a simmer, then reduce heat to low and cover. Cook for 10 minutes.
Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches and blend until creamy, then return it to the pot.
Stir in the heavy cream and Brie cheese. Cook on low heat, stirring frequently, until the cheese is completely melted and the soup is smooth, about 5 minutes.
Season the soup with salt and black pepper to taste.
Ladle the soup into bowls and top with crumbled bacon and chopped fresh chives, if using. Serve warm and enjoy!
Nutrition Facts
Calories |
2329 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.6 g | 256% | |
| Saturated Fat | 102.7 g | 514% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 520 mg | 173% | |
| Sodium | 4798 mg | 209% | |
| Total Carbohydrate | 49.6 g | 18% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 20.7 g | ||
| Protein | 73.7 g | 147% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 507 mg | 39% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 2502 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
