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Roasted Cauliflower and Pancetta Soup
Roasted Cauliflower and Pancetta Soup
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
70 minutes
Decadent roasted cauliflower and pancetta soup topped with melted Cheddar - a luxurious choice for chilly nights.
Ingredients:
  • 1 large head cauliflower, cut into florets
  • 0.25 cup butter (such as Kerrygold®), melted
  • salt and ground black pepper to taste
  • 5 cloves garlic
  • 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
Instructions:
  • Preheat your oven to 400 degrees F (200 degrees C).
  • Spread out the cauliflower in a 9x13-inch glass baking dish, drizzle with melted butter, and season lightly with salt and pepper. Nestle the garlic cloves into the cauliflower.
  • Roast the cauliflower in the preheated oven until golden brown and tender, approximately 30 minutes.
  • In a large skillet over medium heat, sizzle pancetta in olive oil until beautifully brown and crispy, about 5-10 minutes. Move pancetta to a bowl lined with paper towels, keeping the flavorful drippings in the skillet.
  • Sauté the onion in the flavorful pancetta drippings until softened, approximately 5 minutes. Incorporate thyme, rosemary, and turmeric into the onion mixture.
  • - Pour flavorful chicken stock over the fragrant onion mixture and bring to a lively boil. Add cauliflower and garlic to the bubbling stock. Reduce heat to medium and gently simmer until the cauliflower is tender, about 15 minutes. Stir in crispy pancetta to enhance the soup's flavor.
  • Using an immersion blender, smooth out the soup. Gradually stir in Cheddar cheese until melted and well incorporated.

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