Cauliflower Soup

It is February.  In Connecticut.  It is cold.

It.  Is.  Cold.

Okay.  Let's talk soup.  I like soup.  I make soup.  My family likes soup.  I like cauliflower soup.  I think the world would like cauliflower soup if everyone would just try it.

This is a pretty easy recipe.  Don't be afraid.  If you are vegetarian or vegan, just skip the bacon and Parmesan (or substitute for vegan/vegetarian options) and substitute unsweetened almond milk.  See...easy.

Cauliflower Soup

2 large head cauliflower, chopped into florets

1 large yellow onion, chopped - about 2 cups

5 cloves of garlic, minced

1-2 Tablespoons of olive oil

2 cups whole milk OR unsweetened almond milk

4 cups vegetable OR chicken broth

2 teaspoons salt (or to taste)

1/4 teaspoon pepper

8 strips bacon, cooked and chopped for serving, optional (okay, fair disclosure, I always cook up the entire package because every time anyone in the house walks by, they grab a piece of bacon.  I know.)

1/2 cup grated Parmesan cheese, optional

sriracha sauce, optional

In a large skillet, heat 1 tablespoon of oil over medium high heat and add the onion.  Saute the onion until it is soft and starting to brown.  Add the garlic, stirring frequently, until the onion has a lot of color and the garlic smells like glory and all that is right with the world.  This is only going to take about 10 minutes total.

Fill a large pot with a couple of inches of water and the salt.  Bring the water to a boil, add the cauliflower, cover and cook until the florets are soft when poked with a fork, about 5-6 minutes.  Don't drain.

Add the sautéed onion, garlic, steamed cauliflower with the cooking water, milk, broth and pepper to a blender, working in batches.  Blend each batch until completely smooth, creamy and soft.  Like clouds. Fluffy clouds that are warm and don't have snow in them.  Beautiful, warm, clouds.  *sigh*

Put the pureed soup back into the big pot and gently heat it to the desired temperature, stirring frequently.  Don't let it boil.

Stir in the Parmesan cheese, if using.

Serve the soup with the chopped bacon and sriracha sauce.