How to Make Roasted Cauliflower and Pancetta Soup - A Step-by-Step Guide

Roasted cauliflower and pancetta soup is a comforting and hearty dish that is perfect for a cozy night in. This recipe takes simple ingredients like cauliflower, pancetta, and herbs and transforms them into a flavorful and satisfying soup that is sure to impress. Whether you are looking for a warming meal to enjoy on a chilly evening or an impressive starter for a dinner party, this soup is a delicious option that is sure to please.

The star ingredient in this recipe is the roasted ca...

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Ingredients

  • 1 large head cauliflower, cut into florets
  • ¼ cup butter (such as Kerrygold®), melted
  • salt and ground black pepper to taste
  • 5 cloves garlic
  • 1 tablespoon olive oil
  • 6 ounces diced pancetta
  • 1 sweet onion, diced
  • 2 teaspoons dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon ground turmeric
  • 28 fluid ounces chicken stock
  • 1 cup shredded Cheddar cheese

Information

  • Prep Time: 15 mins
  • Cook Time: 55 mins
  • Total Time: 1 hr 10 mins
  • Servings: 6
  • Yield: 6 bowls

  • Preheat oven to 400 degrees F (200 degrees C).
  • Arrange cauliflower tightly into a 9x13-inch glass baking dish. Pour melted butter over cauliflower and lightly season with salt and pepper. Place garlic cloves into the cauliflower.
  • Roast in the preheated oven until cauliflower is tender and browned, about 30 minutes.
  • Heat olive oil in a large skillet over medium heat. Cook and stir pancetta in the hot oil until browned and crisp, 5 to 10 minutes. Transfer pancetta to paper towel-lined bowl, reserving pancetta drippings in the skillet.
  • Cook and stir onion in the pancetta drippings until tender, about 5 minutes. Mix thyme, rosemary, and turmeric into onion.
  • Pour chicken stock over onion mixture and bring to a boil. Add cauliflower and garlic to chicken stock. Reduce heat to medium and simmer soup until cauliflower is very soft, about 15 minutes. Stir pancetta into soup.
  • Blend soup using an immersion blender until completely smooth. Stir Cheddar cheese, 1 to 2 tablespoons at a time, into soup until melted.
  • Nutrition

    269 cal.

    • Total Fat: 21g
    • Saturated Fat: 11g
    • Cholesterol: 51mg
    • Sodium: 853mg
    • Total Carbohydrate: 12g
    • Dietary Fiber: 4g
    • Total Sugars: 5g
    • Protein: 12g
    • Vitamin C: 68mg
    • Calcium: 195mg
    • Iron: 2mg
    • Potassium: 554mg