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

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
• ¼ cup butter (such as Kerrygold®), melted
• 6 ounces diced pancetta
• 28 fluid ounces chicken stock

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.