Roasted Cauliflower And Pancetta Soup Recipe

Name: Roasted Cauliflower And Pancetta Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large head cauliflower, cut into florets; 1/4 cup butter (such as Kerrygold(R)), 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

Servings: persons

1 large head cauliflower, cut into florets
1/4 cup butter (such as Kerrygold(R)), 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

1
Preheat oven to 400 degrees F (200 degrees C).
2
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.
3
Roast in the preheated oven until cauliflower is tender and browned, about 30 minutes.
4
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.
5
Cook and stir onion in the pancetta drippings until tender, about 5 minutes. Mix thyme, rosemary, and turmeric into onion.
6
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.
7
Blend soup using an immersion blender until completely smooth. Stir Cheddar cheese, 1 to 2 tablespoons at a time, into soup until melted.

1433

kcal

Calories

Fat

Carbs

225

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1 large head cauliflower, cut into florets, 1/4 cup butter (such as Kerrygold(R)), melted, salt and ground black pepper to taste, 5 cloves garlic, and more.

Yes, Roasted Cauliflower And Pancetta Soup 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.

Roasted Cauliflower And Pancetta Soup

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