Description
Creamy and comforting cauliflower soup gets a delightful crunch with crispy pancetta in this easy-to-make recipe. Perfect for a weeknight meal or a special occasion!
Ingredients
Scale
- 1 large head of cauliflower, cut into florets
- 4 ounces pancetta, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth)
- 1 cup milk (or heavy cream for extra richness)
- 2 tablespoons olive oil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- Fresh chives, chopped (for garnish)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced pancetta and cook until crispy, about 5-7 minutes. Remove the pancetta with a slotted spoon and set aside, reserving the rendered fat in the pot.
- Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant.
- Add the cauliflower florets and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer until the cauliflower is tender, about 15-20 minutes.
- Carefully transfer the soup to a blender or use an immersion blender to blend until smooth and creamy.
- Return the soup to the pot. Stir in the milk or heavy cream and season with salt and pepper to taste. Heat through, but do not boil.
- Ladle the soup into bowls. Garnish with the crispy pancetta and chopped chives. Serve immediately.
Notes
- For a vegetarian version, omit the pancetta and use vegetable broth. You can add a swirl of cream or a dollop of sour cream for extra richness.
- Roasting the cauliflower before adding it to the soup will deepen the flavor. Toss the florets with olive oil, salt, and pepper and roast at 400°F (200°C) for 20-25 minutes.
- Adjust the consistency of the soup by adding more broth for a thinner soup or less broth for a thicker soup.
- Leftover soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Fat: 18g
- Carbohydrates: 15g
- Protein: 8g
