Roasted Cauliflower and Pancetta Soup
Description
Roasted cauliflower and pancetta soup with Cheddar cheese is a rich and creamy soup perfect for cold evenings.
Ingredients
•
1 large head cauliflower, cut into florets
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1/4 cup butter (such as Kerrygold®), melted
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salt and ground black pepper to taste
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5 cloves garlic
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1 tablespoon olive oil
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6 ounces diced pancetta
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1 sweet onion, diced
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2 teaspoons dried thyme
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1 teaspoon dried rosemary
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1 teaspoon ground turmeric
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28 fluid ounces chicken stock
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1 cup shredded Cheddar cheese
Directions
1
Preheat oven to 400 degrees F (200 degrees C).
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.
3
Roast in the preheated oven until cauliflower is tender and browned, about 30 minutes.
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.
5
Cook and stir onion in the pancetta drippings until tender, about 5 minutes. Mix thyme, rosemary, and turmeric into onion.
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.
7
Blend soup using an immersion blender until completely smooth. Stir Cheddar cheese, 1 to 2 tablespoons at a time, into soup until melted.