Roasted Cauliflower Soup Recipe - A creamy soup filled with juicy roasted vegetables, crisp bacon and topped with parmesan cheese. So comforting and full of flavor. This is a soup that you can feel good about eating!
Preheat the oven to 415°F. Line a baking sheet with non-stick foil and set aside.
Combine the cauliflower, carrots, celery, olive oil, salt and pepper in a zip top bag. Shake until well coated. Spread evenly onto the pan and bake for 20 minutes or until fork tender.
Meanwhile, heat a large stock pot over medium heat. Add the bacon and cook until crisp. Transfer to a plate lined with a paper towel.
Add butter to the pot along with the onions. Cook for 2 minutes, then stir in the garlic. Cook for an additional minute or until translucent. Slowly whisk in flour and cook for about 1 minute. Then slowly whisk in the chicken broth. Cook until it start to come to a light boil and has started to thicken, whisking occasionally. Add cooked vegetables and sour cream. Allow to simmer for 15 minutes.
Serve with fresh parsley and parmesan cheese if desired.