Creamy Cauliflower Soup

This delicate Creamy Cauliflower Soup is a wonderful seasonal dish.

Creamy Cauliflower Soup
Makes 8 to 10 servings
  • 6 slices bacon, chopped
  • 1 medium white onion, diced
  • 5 cloves garlic, minced
  • 1 head cauliflower, cored and chopped
  • 3 cups vegetable stock
  • 2 sprigs fresh thyme, tied together with kitchen twine
  • 2½ teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon ground nutmeg
  • 2 cups whole milk
  • ½ cup grated Parmesan cheese
  • Garnish: chopped bacon and fresh thyme
  1. In a large Dutch oven, cook bacon over medium heat, stirring occasionally, until crisp, about 8 minutes. Remove bacon using a slotted spoon, and let drain on paper towels, reserving drippings in pot.
  2. Add onion to pot; cook until tender, about 5 minutes. Stir in garlic; cook until fragrant, about 1 minute. Add cauliflower, stock, thyme, salt, pepper, and nutmeg; bring to a simmer. Reduce heat to medium-low; cover and cook until vegetables are tender, 20 to 25 minutes. Discard thyme sprigs.
  3. Working in batches, transfer soup to the container of a blender; blend until smooth. Return soup to Dutch oven; stir in milk and cheese. Garnish with bacon and thyme, if desired.

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