Roasted Cauliflower Soup

This hearty soup is perfect as the weather gets cooler! The lower glycemic impact from using cauliflower instead of potatoes is a great way to stay on track while having a filling meal.



1 package nitrate-free bacon

1 onion, coarsely chopped

2 heads cauliflower, coarsely chopped

3 T olive oil

10 garlic cloves, unpeeled

5 c. home made chicken broth

1 t. salt


Preheat oven to 350 degrees. Toss cauliflower pieces in a large bowl with 2 T. oil until well coated. Spread onto a large rimmed baking sheet and roast for approximately 45 minutes (or until lightly browned). Place the garlic cloves in a small ovenproof dish, drizzle with 1 T. oil and cover. Roast them along with the cauliflower for approximately 25 minutes. In the meantime, cook the bacon until crisp and then set aside. Saute the onions in the bacon fat until softened. Once garlic has cooled, squeeze the papery garlic skins to release the cloves. Put all 10 cloves in a food processor or high powered blender. Add the cauliflower, onion, and 4 cups of chicken broth, reserving one cup to add later (If this doesn’t all fit into your blender/processor at once, work in batches). Process until smooth. Pour into a soup pot and then stir in the remaining chicken broth and the salt. Bring to a simmer over low heat. Serve into bowls and top with crumbled bacon.