Creamy Roasted Cauliflower Soup with Crispy Bacon.
A veggie-packed, hearty soup that’s rich in fiber and protein and loaded with roasted cauliflower. This soup is perfect paired with a crusty whole grain baguette for a snowy day’s lunch.
Homemade soups are pure comfort food.
We’ve been making lots of homemade soups as of late. Butternut squash soup, kale and leek soup and our favorite – this Creamy Roasted Cauliflower Soup with Crispy Bacon. In the warmer weather months, salads topped with all sorts of goodies (grilled salmon from last night’s dinner, roasted veggies, tomatoes from the garden, mini mozzarella balls, beans and lentils, etc) make up my lunches. But not with the temps we’ve been having … frigid air that chills you to the bone. The only thing keeping me warm is a constant supply of hot tea and hot soups, like this one.
This filling and warming soup is perfect for a weekday lunch when you have a few minutes to step away from the computer to savor a few minutes of quiet time and of culinary goodness.
There are a few unusual ingredients in this Roasted Cauliflower Soup with Crispy Bacon recipe.
- The first is a block of silken tofu. This ups the protein power of the soup, adds creaminess and thickens the soup. We eat a ton of tofu in our house (Lucca LOVES tofu – it may just be his favorite food) so we always have many varieties on hand.
- The second unusual ingredient is soy sauce. We use soy sauce all the time, because we love Asian flavors. We use it for sushi (obvious one), stir fries, marinades, etc. And now we’ll be using it often in our homemade soups. You may think it’s an odd ingredient to add – but actually for health reasons AND flavor reasons, you should consider trying soy sauce in your favorite dish in place of table salt. Soy sauce is often associated with being high in sodium – BUT culinary research indicates it’s an ingredient that can actually help reduce sodium in recipes… news to me. A study published in the Journal of Food Science revealed that swapping soy sauce for salt can reduce the sodium up to 50% in a recipe without decreasing consumer acceptance. By using 1/2 tsp soy sauce in place of 1/2 tsp table salt, the sodium content of a recipe is cut by 1000 mg. Another plus – since soy sauce is rich in umami, its savory taste helps round out the overall flavor of a dish – which it did in this soup.
This creamy blended soup that combines roasted cauliflower, shallots, garlic, celery, carrots, silken tofu, soy sauce and low-sodium chicken (or vegetable broth) – topped with crispy bacon (optional, but highly recommended) and chives. This is one of our favorites and it will be yours too.
Don’t skip the roasting step. Roasting the cauliflower gets the veggie nice and caramelized, which really boosts the flavor of the soup. While you’re roasting one head of cauliflower for the soup, go ahead and roast a second one, so you have some florets for topping salads or serving as a side dish later in the week.
Here’s how to make this Roasted Cauliflower Soup with Crispy Bacon:
- • 1 medium head cauliflower, broken into florets
- • 2 Tbsp extra virgin olive oil, divided
- • 2 carrots, trimmed and diced
- • 3 celery stalks, trimmed and diced
- • 2 shallots, trimmed and diced
- • 3 garlic cloves, minced
- • 1 lb silken tofu
- • 3 Tbsp Kikkoman Traditionally Brewed Soy Sauce
- • 8 cups low-sodium chicken or vegetable broth
- For topping (optional):
- • Chives, sliced
- • Bacon, cooked and crumbled
- Preheat oven to 425.
- Line a baking sheet with tinfoil.
- Place cauliflower florets onto the baking sheet and drizzle with 1 Tbsp olive oil.
- Roast cauliflower for about 40 minutes, flipping halfway through cooking time, or until golden brown and tender. Remove from oven.
- Meanwhile, in a large soup pot, heat remaining 1 Tbsp olive oil over medium heat.
- Add carrots, celery and shallots.
- Saute for about 5 minutes, stirring often, until vegetables sweat and soften but not brown.
- Add garlic and saute another minute.
- Add tofu, breaking it up in the pot.
- Add soy sauce and broth.
- Bring to a simmer.
- Once cauliflower is finished roasted, add cauliflower to the pot.
- Bring to a boil, then reduce to a simmer for 5-10 minutes.
- Remove pot from heat.
- Very carefully blend soup, using an immersion blender, until smooth.
- Ladle soup into bowls and top with chives and crumbled bacon.
- Serve with a warm crusty whole grain baguette.