Cold Cauliflower Soup with Bacon and Croutons

Name: Cold Cauliflower Soup with Bacon and Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 loaf sourdough bread (about 8 ounces), cut into 1/2-inch cubes; 1/4 cup extra-virgin olive oil; 1 tablespoon chopped fresh thyme; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground pepper, optional; 10 to 12 strips thick-cut applewood-smoked bacon (about 1 pound); 3 tablespoons unsalted butter, at room temperature; 2 ribs celery, chopped to yield 3/4 cup; 1 large or 2 small shallots, thinly sliced; Kosher salt and freshly ground pepper; 2 cloves garlic, coarsely chopped; 4 cups low-sodium chicken broth; 1 tablespoon chopped fresh thyme; 1 head cauliflower (1 1/2 pounds), cut into 1-inch pieces

Servings: persons

1/2 loaf sourdough bread (about 8 ounces), cut into 1/2-inch cubes
1/4 cup extra-virgin olive oil
1 tablespoon chopped fresh thyme
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper, optional
10 to 12 strips thick-cut applewood-smoked bacon (about 1 pound)
3 tablespoons unsalted butter, at room temperature
2 ribs celery, chopped to yield 3/4 cup
1 large or 2 small shallots, thinly sliced
Kosher salt and freshly ground pepper
2 cloves garlic, coarsely chopped
4 cups low-sodium chicken broth
1 tablespoon chopped fresh thyme
1 head cauliflower (1 1/2 pounds), cut into 1-inch pieces

1
For the croutons: Position a rack in the center of the oven and preheat the oven to 400 degrees F. Arrange the bread cubes in a single layer on a rimmed baking sheet.
2
Drizzle with the olive oil.
3
Sprinkle the thyme on top and season with the salt and pepper if using.
4
Toss until coated.
5
Bake until golden and crisp, 10 to 12 minutes.
6
Set aside to cool.
7
For the bacon: On another baking sheet, arrange the bacon in a single layer.
8
Bake until browned and crisp, 15 to 17 minutes.
9
Drain on paper towels.
10
When cool enough to handle, chop into 1/2-inch pieces and set aside.
11
For the soup: In a large saucepan or Dutch oven, melt the butter over medium-high heat.
12
Add the celery, shallots, 1 teaspoon salt and 1/4 teaspoon pepper, and cook until soft, about 4 minutes.
13
Add the garlic and cook until aromatic, about 30 seconds.
14
Stir in the chicken broth, thyme and cauliflower.
15
Bring the mixture to a boil.
16
Reduce the heat to a simmer, cover and cook until the vegetables are tender, 20 to 25 minutes.
17
In batches, puree the soup in a food processor until smooth.
18
Season with salt and pepper.
19
Cool the soup to room temperature, then refrigerate until ready to serve, at least 2 hours.
20
Ladle the chilled soup into bowls and garnish with the croutons and bacon.
21
Cook's Note: The soup can also be blended using an immersion blender.

2024

kcal

Calories

138

Fat

Carbs

172

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 loaf sourdough bread (about 8 ounces), cut into 1/2-inch cubes, 1/4 cup extra-virgin olive oil, 1 tablespoon chopped fresh thyme, 1/2 teaspoon kosher salt, and more.

Yes, Cold Cauliflower Soup with Bacon and Croutons falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!