Roasted Cauliflower and Pancetta Soup

Roasted Cauliflower and Pancetta Soup

Roasted cauliflower and pancetta soup with Cheddar cheese is a rich and creamy soup perfect for cold evenings.

Preparation Time
15 mins
Cooking Time
55 mins
Total Time
1 hr 10 mins
Calories
269 Calories

Recipe Instructions

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

Ingredients

  • 1 cup shredded Cheddar cheese
  • 1 teaspoon dried rosemary
  • 1 tablespoon olive oil
  • salt and ground black pepper to taste
  • 2 teaspoons dried thyme
  • 1 teaspoon ground turmeric
  • 5 cloves garlic
  • 1 sweet onion, diced
  • 1 large head cauliflower, cut into florets
  • 6 ounces diced pancetta
  • 28 fluid ounces chicken stock
  • 0.25 cup butter (such as Kerrygold®), melted

Categories

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