I spent a small part of the weekend relaxing, but mostly I was working on Thanksgiving and Christmas recipes for you guys. I’m pathetic… or completely dedicated to the NSN holiday cause. Your call. #NoShameInMyGame
Anyways, instead of talking about ghosts of NSN future, let’s talk about the present. Can you believe I haven’t posted one soup yet this year? Like, nada. Zip. Zilch. Zero. I feel like I have been soupa behind on the fall food seasonal thang. (<– Maybe too much brew from the Pumpkin Keg). Well, times they are a changin’. And, soup? It’s a getting’ posted, starting today.
Loaded Southwestern Roasted Cauliflower Soup.
This soup is so scrumptious I feel as though you should forgive me for holding out on you guys. Or, better yet, take a bite and I can guarantee you will forgive me. This cauliflower soup is like eating a silky, creamy cloud of pure comforting deliciousness.
We all know I am a huge fan of cauliflower (as evidenced Here, Here and Here). Boy? Ummm… Not so much. But, he actually loved and devoured this soup. I Swear! I would never tell you lies. He ate this soup for lunch and dinner 3 days in a row. Like whoa. Then, he went on to inform me he was going to the store to purchase more cauliflower and I needed to whip together another batch of bisque immediately. (<– I almost fell over in delight)
I don’t mind the demands of Boy when it’s for something this wholesome, healthy and delicious. Plus, this soup is seriously easy to whip together… of course I didn’t I let him in on that minor detail. 😉
So what makes this soup too legit to quit? First of all, the cauliflower is generously seasoned with tex-mexy spices and roasted prior to being added, this gives the soup layer of smoky, caramelized cauliflower flavor.
Second, white beans are added to the mix. Once everything is blended together, the beans create a rich, thick and luxurious mouthfeel. They make this soup taste identical to a bisque, minus the addition of heavy cream. #Winning
The soup on its own is simply marvelous, but the toppings take this soup over the top and make it magically delicious. The southwestern garnishes add a touch of crispy, salty, cheesy, herby, slightly spicy nom-tastic-ness to the party. While they are optional, they really should not be skipped. Besides, I know your secretive-la-cucaracha-singin’
[clickToTweet tweet=”Cozy Up With A Bowl Of Comforting & Delicious Loaded Southwestern Roasted Cauliflower ‘Bisque'” quote=”Cozy Up With A Bowl Of Comforting & Delicious Loaded Southwestern Roasted Cauliflower ‘Bisque'” theme=”style1″]
Preeeetty much this soup is like a warm hug from a loved one. It will make you feel all fuzzy and warm inside. You will go to bed at night dreaming of this soup. Shoot, you might even pull a “Boy” and demand your love one make you this soup daily. So, get into the kitchen, make this soup, slurp it up and prepare for your world to be rocked. Until next time, Cheers – to bodacious bisque in your belleh!
- 1 large Head of Cauliflower – cut into florets (about 2 ½# Head)
- 1 TBS Extra Virgin Olive Oil
- 1 ½ tsp Ground Cumin, divided
- 1 tsp Smoked Paprika, divided
- 1 tsp Chili Powder, divided
- 1 tsp Salt, divided plus more to taste
- ⅛ tsp Pepper, plus more to taste
- 6 Slices of Center Cut Bacon – diced into ½’’ pieces, or more to taste
- 1 small Yellow Onion – roughly diced
- 1 large Jalapeno – stemmed, partially seeded* and diced
- 2 large cloves of Garlic – finely diced
- 1 (15.5 oz.) Can of Cannellini Beans – rinsed and drained
- 4 Cups reduced sodium Chicken or Vegetable Stock
- ½ Cup Half and Half, or more to taste-Optional (can substitute heavy cream)
- Optional Garnishes:
- Sour Cream
- Tortilla Chips
- Pico De Gallo
- Jalapeno- cut into rings
- Shredded Cheddar Cheese
- Lime Wedges
- Preheat oven to 425 degrees F. Line a large sheet pan with aluminum foil for easy clean up.
- Roast Cauliflower: In a small bowl, mix together 1 teaspoon cumin, ¾ teaspoon paprika, ¾ teaspoon chili powder, ½ teaspoon salt and ⅛ teaspoon pepper. Place cauliflower florets into a large bowl and drizzle with olive oil. Toss to coat. Pour the mixed spices on top of the cauliflower and toss to thoroughly coat. Transfer cauliflower to prepared sheet pan. Roast, turning once, until cauliflower is golden and cooked through, about 20 minutes. Remove from oven and set aside.
- For the Soup: Add bacon to a Dutch oven or stock pot and place over medium heat (start in a cold pot). Cook, stirring occasionally, until cooked through and crispy, about 8-12 minutes. Use a slotted spoon to remove bacon and set aside. Pour off all about 1 ½ tablespoon of drippings*.
- Add onion and jalapeno. Season with ½ teaspoon cumin, ¼ teaspoon paprika, ¼ teaspoon chili powder, ½ teaspoon salt and a pinch of pepper. Sauté until soft and onion is translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add the roasted cauliflower*, cannellini beans and stock to the pot. Increase heat to high and bring mixture to a boil and immediately reduce heat to simmer. Simmer for 15-20 minutes.
- Use an immersion blender to puree soup to desired consistency (alternatively, transfer soup in batches to a stand blender, puree, and transfer to a saucepan). Stir in half. Taste and adjust for seasoning.
- Ladle soup into bowls and garnish with reserved bacon and additional optional toppings. Enjoy!
*For the jalapeno- leave the seeds intact for a spicier soup, partially seed for a mild soup, and fully seed for a non-spicy soup.
*I used 6 slices of bacon, but feel free to use more!
*Pour excess drippings into a small container with a tight fitting lid and refrigerate for future use. Use in place of oil or butter for additional flavor in dishes.
*To make this vegetarian: omit bacon and use 1 ½ tablespoons extra-virgin olive oil to sauté onion and jalapeno.
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