Roasted Cauliflower Soup With Bacon and Parsley Oil

Roasted Cauliflower Soup With Bacon and Parsley Oil
  • Yield:Serves 6 to 8
  • Active time:25 minutes
  • Total time:50 minutes
This recipe appears in:
Serious Entertaining: A Warming But Light(ish) Winter Meal Meat Lite: Roasted Cauliflower Soup With Bacon and Parsley Oil

This creamy, nutty-tasting soup gets an extra punch of flavor from crumbled bacon and bright parsley oil. [Photograph: Lauren Rothman]

About the author: Lauren Rothman is a former Serious Eats intern, a graduate student of journalism, and an obsessive chronicler of all things culinary. Try the original recipes on her blog, For the Love of Food, and follow her on Twitter @Lochina186.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!


  • 2 medium heads cauliflower, separated into large florets
  • 1/2 cup plus 6 tablespoons extra-virgin olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 6 slices bacon
  • 1 large white or yellow onion, peeled and finely chopped (about 1 1/2 cups)
  • 6 cups homemade or store-bought low-sodium vegetable or chicken stock
  • 1/4 cup half and half
  • 1/2 cup chopped fresh parsley leaves


  1. 1.

    Adjust oven racks to middle positions and preheat oven to 400°F. Toss cauliflower with 4 tablespoons olive oil and salt and pepper to taste. Divide between 2 rimmed baking sheets and roast, stirring occasionally, until deeply browned and tender, about 25 minutes. Remove from oven.

  2. 2.

    Meanwhile, lay bacon slices in a cold cast-iron skillet, then set over medium heat. Cook, flipping once, until browned and crispy, about 6 minutes. Drain bacon on a paper towel, then chop or crumble into bite-sized pieces.

  3. 3.

    Heat 2 tablespoons olive oil in a large, heavy-bottomed Dutch oven set over medium heat. Add onion and cook, stirring occasionally, until onions are translucent but not browned, about 6 minutes. Add roasted cauliflower and stock, bring to a boil, reduce heat, and simmer for 5 minutes.

  4. 4.

    Let soup cool slightly, about 10 minutes. Add half and half and use a hand blender to blend soup until smooth. Alternatively, blend soup in a blender in two batches. Season to taste with more salt and pepper. Keep soup warm.

  5. 5.

    Combine remaining 1/2 cup olive oil and parsley in blender and blend until smooth, about 1 minute. Pass oil through a fine-meshed sieve.

  6. 6.

    To serve, ladle soup into bowls, garnish with parsley oil, and sprinkle with chopped bacon. Serve immediately.

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!


Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: