Creamy Cauliflower & Roasted Garlic Soup With Bacon Crumble

Published 1st January, 2019

Cuisine: Australian   Serves: 4

Preparation: 20 Mins   Cooking: 45 Mins


  • 1 Cauliflower, cut into florets
  • 2 Large white potatoes, peeled & diced
  • 3 Bulbs garlic
  • 1 Brown onion, chopped
  • Olive Oil
  • 1 Litre Chicken stock
  • 300 ml Rich cream
  • Sea Salt
  • White Pepper
  • 300gm Barossa Fine Foods Gourmet Bacon, diced
  • 300gm sourdough bread
  • 40gm Butter


  1. Cut the tops off the bulbs of garlic, drizzle with olive oil & roast in the oven at180℃ until soft & golden. Allow to cool, squeeze out the garlic.
  2. In a large pot, sauté the onion in olive oil, add the cauliflower, potato & roasted garlic.
  3. Add the chicken stock, bring to the boil. Reduce heat to a simmer & cook till cauliflower & potatoes are tender. Approx. 40 minutes
  4. With a stab mixer blend soup till smooth, add the cream, season with sea salt & pepper
  5. To make the crumble, roughly chop the sourdough in a food processor. In a heavy based pan over a medium heat fry the bacon pieces till they are almost crispy, add the butter & the sourdough & fry till the bread is crispy. Drain on paper towel.
  6. Serve the crumble on top of the soup & garnish with chopped parsley or fresh herbs.