• Contact Me
  • Press & Media
  • Privacy Policy
  • About Marnely
  • Work with Me

Cooking with Books

  • Home
  • All Recipes
  • Travel
  • Martha’s Vineyard
  • #BeautyForFoodies
  • Contact Me
You are here: Home / Recipes / Cauliflower & Fennel Soup with Bacon

Recipes soup

Cauliflower & Fennel Soup with Bacon

This Cauliflower & Fennel Soup with Bacon is just what you’re going to need in your soup repertoire – it’s creamy, comes together in under an hour, and is topped with bacon. What more could you ask for?! 

Cauliflower & Fennel Soup with Bacon is the perfect soup recipe to warm up this season with!

As most of you know, I’m a sous chef on Martha’s Vineyard. But before that, I’m also the pastry chef (hence my education in Baking and Pastry at the CIA). When my executive chef was recruiting, he was looking for “a cook that could do a little baking” and I replied to that with “I’m a baker that can do a little cooking!” on a handwritten thank you note that eventually got me the job. So you can say I do a little bit of both at my job and I love the balance of sweet and savory.

But if you ask me what my favorite thing to make in the kitchen is, I’m quick to reply “soups!”. Every day, I start my day at work by making the soups of the day – sometimes one, but typically two soups. The process of cutting the vegetables, making the stock, sautéing and developing the flavors, adding the spices, seasoning and tasting, simmering until perfection – it all is so magical to me and one of my favorite things to do in the kitchen, both at the restaurant and at home.

Cauliflower & Fennel Soup with Bacon is the perfect soup recipe to warm up this season with!

Recently, I was craving soup but had very little ingredients at home – but that’s the glorious thing about soup, you can make a delicious soup out of almost nothing! This Cauliflower & Fennel Soup with Bacon came forth as I noticed a sad bulb of fennel in the vegetable drawer, a bag of frozen cauliflower, and some limp celery. Add to that some homemade stock in a mason jar and half a quart of store bought stock in the fridge, and we were ready to make soup!

This soup says to cook for 30 minutes, but if you have the time, sauté the vegetable an extra ten minutes over low heat and simmer the soup for a few extra minutes as well. Soup benefits from the extra cooking time, so you’ll rarely see a 15-minute soup on my blog – I think flavor development and coaxing of flavors is quite important in this process – plus, soup just shouldn’t be rushed in my opinion! Here’s to hoping you can have a taste of this Cauliflower & Fennel Soup with Bacon soon enough!

Cauliflower & Fennel Soup with Bacon is the perfect soup recipe to warm up this season with!

Save Print
Cauliflower & Fennel Soup with Bacon
Author: Marnely Murray
Recipe type: Soup
Prep time:  15 mins
Cook time:  30 mins
Total time:  45 mins
Serves: 6-8 servings
 
This Cauliflower & Fennel Soup with Bacon is quick to make (use frozen cauliflower for an even quicker recipe!) and flavorful, perfect for the fall season!
Ingredients
  • 2 tablespoons olive oil
  • 1 large white onion, roughly chopped
  • 4 stalks celery, roughly chopped
  • 1 large fennel bulb, cored and roughly chopped
  • 1 large cauliflower head roughly chopped or bag of frozen cauliflower florets
  • 2 quarts chicken stock
  • 2 bay leaves
  • 1 cup heavy cream
  • ½ stick unsalted butter
  • salt and pepper, to taste
  • crispy bacon, roughly chopped to serve on top
Instructions
  1. In a large stock pot, sauce the onion, celery, fennel and cauliflower for about 10 minutes.
  2. Add the chicken stock, reduce heat to low and simmer for 30 minutes.
  3. Remove the bay leaves, add cream and butter. Season with salt and pepper.
  4. In a blender or using an immersion blender, puree until smooth.
  5. Adjust seasoning and serve hot, with bacon and extra fennel fronds on top.
3.5.3208

DID YOU TRY THIS RECIPE? I want to see it! Follow Cooking with Books on Instagram, take a photo, and tag me in it. I love to know what you are making and how you made this recipe your own!


2 Comments

« Discovering the Best Cannoli in Boston’s North End
Foodie Travel Guide to Bruges – the Venice of Belgium »

Comments

  1. Carrie @ Poet in the Pantry says

    November 7, 2017 at 9:42 am

    You say “soup out of almost nothing at all” and now I have that song “love out of nothing at all” in my head! 🙂 But that’s kind of what soup is, too! This looks delicious–what a great warmer for the cold weather ahead!

    Reply
  2. Olga @ MangoTomato says

    October 31, 2017 at 9:53 am

    I can imagine how creamy and decadent this is! It’ll be a fun first course for a big dinner party or just a “I’m on the couch watching Netflix” evening 😉

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Facebook
Instagram
Pinterest
Twitter

Get free recipes sent to your email, CLICK HERE.

About MeWelcome to Cooking with Books, where we'll discover the joy of cooking, eating, and traveling together! More about Marnely...

Popular Posts

Recipes by Date

Recent Comments

  • Gina on I Don’t Want Kids – and What I Did About It!
  • April Blake on I Don’t Want Kids – and What I Did About It!
  • Jen on I Don’t Want Kids – and What I Did About It!
  • Kelli on I Don’t Want Kids – and What I Did About It!
  • Siddhi Sawant on I Don’t Want Kids – and What I Did About It!
Chocolate Dipped Vanilla Baked Donuts

Chocolate Dipped Baked Vanilla Donuts

3 Ingredient Cashew Cookies

Cranberry Coconut Oat Bars 03

Cranberry Coconut Oat Bars

Lavender Shortbread

This classic Caribbean eggnog is packed with spiced rum and brandy, and comes for my Mom, who has been making this recipe for almost a decade!

Ponche Navideño (Dominican Eggnog)

Copyright © 2021 · Divine theme by Restored 316

Copyright © 2021 · Divine Theme on Genesis Framework · WordPress · Log in