Happy October! It FINALLY feels like fall here. Overnight it seems (not it seems, really), we went from 90 degree days, which was so dumb, to chilly nights in the 50’s and no hint of a temperature above 80 for the foreseeable future. I know to some of you that sounds like summer, but here we’re like IT’S COLD GET A JACKET. Beck still only wants to wear sundresses (she now has opinions and wants to choose her own clothes which is generally something wedding-appropriate), so leggings and cardigans have made her look kind of like a crazy artist for the last few days.
Also, my front porch looks basic af. I love it.
So! To celebrate the season we have this soup. It’s almost entirely made of cauliflower, which makes it light, low carb, and vaguely good for you. Bacon, garlic, and Gruyere add the best umami and nuttiness, and we blend the soup so it’s practically velvety on your tongue. Plus, it’s topped with ROASTED cauliflower for texture and flavor. Definitely omit the bacon and use veggie stock for a vegetarian option – it’s delicious that way too.
Do you serve soups at your Thanksgiving meals? If so, this is definitely for you. We do not because we do appetizers and drinks before our big meal, but I think this would be so wonderful for Thanksgiving AND you can make it way in advance and stir in the cream right before serving.