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Creamy Roasted Cauliflower and Mushroom Soup Recipe photo
Creamy Roasted Cauliflower and Mushroom Soup Recipe
photo by recipe author

Servings: 2-3
Preparation Time: 20 minutes

Preheat oven to 400 degrees F.

Place the pieces of cauliflower in a bowl and coat with the 2 tablespoons of coconut oil. Place single layer on a parchment lined cookie sheet and sprinkle with salt and pepper and roast at 400 for 25-30 minutes.

Cook the bacon in a skillet, reserve the grease, cut the bacon into pieces and set aside.

Place the bacon grease, coconut oil or butter in a large saucepan with the onion. Sauté the onions until slightly browned. Add the garlic, thyme and mushrooms. Sauté until the mushrooms are tender, about 5-10 minutes.

Add the white wine and de-glaze the pan. Add the chicken broth and cauliflower and bring to a boil. Reduce heat to a simmer for 5 minutes.

Place the soup, coconut milk and optional butter in a food processor or blender and combine until desired consistency. Salt and pepper to taste.

Sprinkle the bacon pieces on top (optional).

* For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Recipe submitted by Kate, Highlands Ranch, CO

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Comments (Comment Moderation is enabled. Your comment will not appear until approved.)
What a awesome recipe!!! Ty for sharing it :) can't wait to try it. Great for the weather here in Mn, been quite cold lately..
# Posted By Kim G | 1/15/13 11:49 AM
I made this soup just the other day and it was delicious! I made the recipe without the white wine and pepper, and I used canned coconut milk but it will still great. I'm not a huge fan of cauliflower (neither is my husband), but we both really liked this soup. The bacon made it especially good. :)
# Posted By Melissa | 1/22/13 2:01 PM

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