Cold Cauliflower Soup with Bacon and Croutons

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Picture of Cold Cauliflower Soup with Bacon and Croutons Recipe Photo: Cold Cauliflower Soup with Bacon and Croutons Recipe
Rated 5 stars out of 5
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Total Time:
3 hr 0 min
Prep
15 min
Inactive
2 hr 0 min
Cook
45 min
Yield:
4 servings
Level:
Easy
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Ingredients

Croutons:

  • 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

Bacon:

  • 10 to 12 strips thick-cut applewood-smoked bacon (about 1 pound)

Soup:

  • 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

Directions

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. Drizzle with the olive oil. Sprinkle the thyme on top and season with the salt and pepper if using. Toss until coated. Bake until golden and crisp, 10 to 12 minutes. Set aside to cool.

For the bacon: On another baking sheet, arrange the bacon in a single layer. Bake until browned and crisp, 15 to 17 minutes. Drain on paper towels. When cool enough to handle, chop into 1/2-inch pieces and set aside.

For the soup: In a large saucepan or Dutch oven, melt the butter over medium-high heat. Add the celery, shallots, 1 teaspoon salt and 1/4 teaspoon pepper, and cook until soft, about 4 minutes. Add the garlic and cook until aromatic, about 30 seconds. Stir in the chicken broth, thyme and cauliflower. Bring the mixture to a boil. Reduce the heat to a simmer, cover and cook until the vegetables are tender, 20 to 25 minutes.

In batches, puree the soup in a food processor until smooth. Season with salt and pepper. Cool the soup to room temperature, then refrigerate until ready to serve, at least 2 hours.

Ladle the chilled soup into bowls and garnish with the croutons and bacon.

Cook's Note: The soup can also be blended using an immersion blender.

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Newest Ratings and Reviews

Read all 19 reviews

  • on May 19, 2013

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    This was so good! We all loved it! My 4yr old is a picky eater but he loved it so much he renamed it monster soup

    people found this review Helpful.
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  • on February 24, 2013

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    Lovely low-carb option without the croutons!

    people found this review Helpful.
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  • on November 08, 2012

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    I have very picky eaters in my house but I decided to give this a try after hearing Giada say it tasted just like potatoe soup. She wasn't kidding! I am not a fan of cold soup so I served it hot and it was so delicious!! Definately became a family favorite...and a sneaky way to get my boys to eat cauliflower! Well done Giada!

    people found this review Helpful.
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