Yield: 6 to 8 servings
6 ounces bacon, cut into 1-inch pieces
1 cup chopped Vidalia onion
1 recipe Roasted Cauliflower
2 cups chicken broth
1 tablespoon chopped fresh thyme
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon ground nutmeg
1/8 teaspoon ground white pepper
2½ cups whole milk
½ cup heavy whipping cream
1 cup grated Parmesan cheese
Garnish: fresh thyme and Parmesan cheese 1. In a large Dutch oven, cook bacon over medium-high heat until crisp; remove bacon, crumble, and set aside.
2. In the Dutch oven, add onion to rendered bacon fat. Cook, stirring often, until tender, about 5 minutes. Add Roasted Cauliflower, broth, thyme, salt, black pepper, nutmeg, and white pepper. Cook, stirring occasionally, for 15 minutes. Remove from heat, and let cool to room temperature.
3. In the container of a blender, pulse soup in batches, if necessary, until smooth. Return to Dutch oven. Add milk, cream, and cheese. Cook over medium heat until soup is heated through and cheese is melted. Garnish with reserved bacon, thyme, and cheese, if desired.