Please enter the email you’re using for this account.
Meat
Easy
6 Servings
Allergens 
No Allergens specified
2 Hours
Diets
This super simple soup is amazing with just three simple ingredients: onions, cauliflower, and stock. It’s from the famous Alice Waters, chef, author, and restaurateur, though she makes it with just onions, cauliflower, and water. I always use a good-quality olive oil. I often make this as a weeknight soup without the glamorous additions of imitation bacon and roasted garlic. Yes, those ingredients give the soup a heightened flavor and a dressy finish, but the wholesome base is also terrific on its own.
For Yom Tov, freeze the soup and make the imitation bacon and the roasted garlic the day before serving. (Store cooked, chopped Facon in a sealed container in the refrigerator and bring to room temperature before serving.)
1 head garlic
3 tablespoons Tuscanini Olive Oil, plus more for roasting garlic
1 onion, sliced thinly
1 head cauliflower or 3-4 cups Beleaves Frozen Cauliflower Florets
1 teaspoon kosher salt
5 and 1/2 cups chicken or vegetable stock, such as Manischewitz
4 pieces Facon
crushed red pepper, to garnish (optional)
Preheat oven to 350 degrees Fahrenheit.
Slice the top off the head of garlic and place on a piece of heavy-duty aluminum foil. Drizzle generously with oil and close the foil tightly around the garlic. Roast for 45 minutes.
In a large pot, heat remaining three tablespoons oil over medium-low heat. Add onions, reduce heat to low, and cook slowly, stirring, for 15 minutes. Onions should be softened but not browned.
Add cauliflower, salt, and 1/2 cup stock. Raise heat to medium, cover the pot, and stew the cauliflower for 15-18 minutes.
Add remaining five cups stock, bring to a simmer, and cook uncovered for 20 minutes.
With an immersion blender, or using a food processor and working in batches, purée the soup until very smooth. Transfer back to the pot and let stand for 20 minutes to thicken slightly.
Heat a skillet and cook Facon until crisp, about three minutes per side. Let cool and cut into bite-sized pieces.
Top each bowl of soup with Facon, roasted garlic and oil, and crushed red pepper (if using).
Photos by Chay Berger
Styling by Faigy Cohen
How Would You
Rate this recipe?
Fast answers grounded in site content.
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation