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Roast Cauli Soup with Bacon & Blue Cheese

Roast Cauli Soup with Bacon & Blue Cheese

Course Dinner
Cuisine modern
Keyword bacon, blue cheese, cauliflower, roast, roast cauliflower, soup
Total Time 30 minutes
Servings 2 people


  • 1 head cauliflower about 900g / 1lb, chopped into bite sized florettes.
  • 1 onion halved lengthwise and sliced into 1/2 moons
  • 4-6 slices bacon chopped
  • 2.5 cups chicken or veg stock
  • handful crumbled blue cheese or shaved parmesan


  1. Preheat your oven to 250C (480F) while you chop the cauli and onion. Place veg on a large rimmed baking sheet (the less crowded they are the quicker they’ll cook). Toss with a little oil, season generously with salt and pop in the oven. Set your timer for 15 minutes.
  2. Meanwhile cook bacon in a medium saucepan with a little oil on a medium high heat until bacon is well browned and starting to crisp up. Remove bacon from the pan and place on paper towel. Add stock to the pot and bring to a simmer.
  3. When the timer is up, stir the cauli and onion and roast for another 5-10 minutes or until cauli is tender and starting to brown.
  4. Tip the cooked cauli and onion into the stock and bring back to a simmer. Remove from the heat and puree with a stick blender. Make it as smooth or chunky as you like. Taste and season with salt, remembering the bacon and cheese will add extra salt. And if it’s too thick, add a little water to adjust the texture.
  5. Divide between two soup bowls and top with crispy bacon and cheese.

Recipe Video