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Creamy Cauliflower Soup

Made an experimental soup that turned out pretty good. I still need to work out the kinks but I thought I'd share what we did so you can try it too! You may want to experiment with the seasoning. Next time I might add some rosemary.

Creamy Cauliflower Soup

1 head garlic
1 head cauliflower (or a bag of frozen cauliflower, thawed)
2 medium sized potatoes
2 stalks celery
1 c. diced onion
1 T. butter
1 T. olive oil plus extra for drizzling
2 c. low-sodium broth (chicken or vegetable)
salt
pepper
1/4 of a baguette
4 slices of bacon
2 green onions, sliced
cheddar or Parmesan cheese, grated

Slice the top point of the head of garlic off to expose most of the cloves. Drizzle olive oil on it and season with salt and pepper. Roast the garlic in foil at 425 degrees for about 10-15 minutes. until garlic is soft and caramelized. Set aside to cool.
Break the cauliflower head into pieces and wash.
Peel and dice the potatoes (about 1 inch dice is good).
Dice the celery.

Heat up butter and 1 T. olive oil in the pot. Add onion and celery saute till soft. Season with salt and pepper. Pour in a splash of the broth to scrape up any bits at the bottom. Then add cauliflower and potatoes and the rest of the broth. Adjust the amount of broth depending on how thick or thin you want your soup. We like ours thick so we didn't use much. Add roasted garlic. Cook until potatoes and cauliflower are soft.

While soup is simmering, dice your bacon and saute until crispy. Preheat your oven broiler. Then cut your baguette into crouton-sized pieces and toss with olive oil, salt, and pepper. Arrange on a baking tray and place under the oven broiler. Toss the pieces occasionally to brown them all over. Keep an eye on them so they don't burn! It only takes a few minutes to toast them.

Once vegetables are tender, remove from heat and blend using an immersion blender or a regular blender (be careful!). Serve soup with bacon, croutons, cheese, and green onions on top. Feel free to omit any topping depending on your dietary needs.

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