Flavorful pancetta, cauliflower, and cheese soup.

Lora
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • 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.

  • Roast in the preheated oven until cauliflower is tender and browned, about 30 minutes.

  • 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.

  • Cook and stir onion in the pancetta drippings until tender, about 5 minutes. Mix thyme, rosemary, and turmeric into onion.

  • 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.

  • Blend soup using an immersion blender until completely smooth. Stir Cheddar cheese, 1 to 2 tablespoons at a time, into soup until melted.

Cook's Note:

I use raw milk Cheddar cheese.

Nutrition Facts

269 calories; 20.6 g total fat; 51 mg cholesterol; 853 mg sodium. 11.6 g carbohydrates; 11.7 g protein; Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/13/2015
Hearty and delicious soup! I used smoked scamorza cheese instead of cheddar and left out the rosemary still a very nice soup. It has a creamy texture and a smokey flavour from the pancetta cheese and roasted cauliflower it is a warm night by the fire in a bowl! Thank you Lora for your recipe. Read More
(2)
7 Ratings
  • 5 star values: 7
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/13/2015
Hearty and delicious soup! I used smoked scamorza cheese instead of cheddar and left out the rosemary still a very nice soup. It has a creamy texture and a smokey flavour from the pancetta cheese and roasted cauliflower it is a warm night by the fire in a bowl! Thank you Lora for your recipe. Read More
(2)
Rating: 5 stars
02/13/2015
Hearty and delicious soup! I used smoked scamorza cheese instead of cheddar and left out the rosemary still a very nice soup. It has a creamy texture and a smokey flavour from the pancetta cheese and roasted cauliflower it is a warm night by the fire in a bowl! Thank you Lora for your recipe. Read More
(2)
Rating: 5 stars
04/22/2016
I was going to rate this 5-stars even before I realized I forgot to add the cheese! The cheese made it even better. It was also very salty and I realized I had used broth instead of stock. Definitely don't make that mistake - the cheese and pancetta provide plenty of salt. I will definitely be making this again (the right way)! Read More
(1)
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Rating: 5 stars
12/20/2019
No changes. Nice flavorful soup! Read More
Rating: 5 stars
01/24/2017
Just as all the previous reviews stated.. this is amazing! The bonus is - it's simple to make. Read More
Rating: 5 stars
04/23/2015
Great! I used brociflower instead of cauliflower and added a little heavy cream at the end. Great recipe! Read More
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Rating: 5 stars
09/20/2015
Followed to to a tee. Just delicious. Put some homemade croutons on top. A full meal. Was a hit with everyone. Thanks for a relatively easy tasty soup. Read More
Rating: 5 stars
05/01/2020
Very good. Store only had green cauliflower so mine looked a bit odd, but delicious. We passed on the cheese and next time instead of blended up the pancetta I think we will just top it with those greasy crispy guys. Read More