Creamy Cauliflower Soup with Roasted Garlic and Crispy Bacon

Preparation method

• Tips for the Best Results
  Roasting the cauliflower makes all the difference. Roasting gives the cauliflower a deeper, slightly caramelized flavor that’s much more interesting than when it’s simply boiled.
  Roasted garlic is milder. It becomes creamy and slightly sweet, blending beautifully into the soup without overpowering the other ingredients.
  Add the liquid gradually. It’s much easier to thin out a soup that’s too thick than to fix one that’s too thin.
  Adjust the seasoning at the end.The bacon and cheese may already contain quite a bit of salt, so it’s best to taste the soup before adding more.
• Roasting the Cauliflower and Garlic
  Preheat the oven to 200°C (400°F), using conventional top and bottom heat. Break the cauliflower into medium-sized florets and arrange them on a baking tray. Add a little oil, pepper, and just a small pinch of salt, then toss well to coat the florets evenly.
  Peel the onion, cut it into larger pieces, and add it to the tray with the cauliflower.
• If using a whole head of garlic, slice off just the top, enough to expose the cloves. Drizzle it with a little oil and loosely wrap it in aluminum foil.
  Roast the vegetables and garlic for about 25–35 minutes, until the cauliflower is tender and lightly browned around the edges and the onion is nicely softened.
  Once roasted, let the garlic cool for a few minutes, then squeeze the cloves out of their skins.
• Preparing the Bacon
  Cut the bacon into small pieces and place it directly in the pot you’ll use to make the soup. Cook over medium heat until golden brown and crispy, then transfer it to a plate and set aside for serving.
  Leave a little of the bacon fat in the pot—it will add extra flavor to the potatoes.
• Add the diced potatoes to the pot where you cooked the bacon. Cook for 2–3 minutes, stirring occasionally, just long enough for the potatoes to pick up all those delicious flavors left in the pot. Pour the hot water or vegetable stock over the potatoes.
• Add the roasted cauliflower, onion, and garlic, then continue cooking for a few minutes to allow the flavors to come together.
  Simmer over low heat for 10–15 minutes, until the potatoes are completely tender and the vegetables have come together into a flavorful base for the soup.
• Blending the Soup
  Blend the vegetables together with the cooking liquid until smooth and creamy.
  Add the heavy cream and grated cheese blend, then stir well. Cook the soup over low heat for another 1–2 minutes, just until the cheese has melted.
  Taste and adjust the seasoning with salt and pepper, and add a pinch of nutmeg if you like.
• Serving
  Pour the hot creamy soup into bowls and top with the crispy bacon. You can also add a little freshly ground black pepper, a few crumbles of cheese, or a drizzle of olive oil.
  Serve immediately, while the soup is smooth and velvety and the bacon is still crispy.
• Storage
  Let the soup cool, then store it in an airtight container in the refrigerator for up to 3–4 days. Keep the crispy bacon separately and add it just before serving so it stays crunchy.
  Reheat the soup gently over low heat, stirring occasionally. If it has thickened too much, add a little water or vegetable stock until you reach the desired consistency.