This easy Giada De Laurentiis Cold Cauliflower Soup With Bacon and Croutons is a winter staple in my kitchen. I make it almost every week using cauliflower, bacon, chicken broth, and thyme.

To make Giada Cold Cauliflower Soup, bake the croutons and bacon until they’re crispy. Simmer the soup for about 25 minutes, then blend it until smooth. Cool it down and refrigerate for at least 2 hours before serving.

So, if you’re looking for a soup that’s both delicious and easy to make, this is it! Give it a try, and don’t forget to comment below with your thoughts and any tweaks you made!

Giada Cold Cauliflower Soup With Bacon and Croutons Ingredients

• 1 tbsp of extra-virgin olive oil
• 1 tbsp of chopped fresh thyme
• 1/2 loaf sourdough bread (about 8 ounces), cut into 1/2-inch cubes
• 1/2 tsp of kosher salt
• 1/4 tsp of freshly ground pepper (optional)
• 10 to 12 strips thick-cut applewood-smoked bacon (about 1 pound)
• 3 tbsp of unsalted butter, at room temperature
• 2 ribs celery, chopped to yield 3/4 cup
• 1 large or 2 small shallots, thinly sliced
• 2 cloves of garlic, coarsely chopped
• 4 cups of low-sodium chicken broth
• 1 tbsp of chopped fresh thyme
• 1 head of cauliflower (1 1/2 pounds), cut into 1-inch pieces
• Kosher salt and freshly ground pepper to taste

How To Make Giada Cold Cauliflower Soup With Bacon and Croutons

1. Prepare Your Oven: First thing’s first, let’s get that oven heated up. Preheat it to 400 degrees F. You want it nice and hot for the croutons.
2. Make the Croutons: Take your sourdough bread cubes and spread them out on a rimmed baking sheet. Drizzle them with olive oil, then sprinkle chopped thyme on top. Season with salt and, if you like, a bit of pepper. Give them a good toss to coat them all over. Pop them in the oven and bake until they’re golden and crisp, which should take about 10 to 12 minutes. Pull them out and let them cool off.
3. Cook the Bacon: While the croutons are doing their thing, line up the bacon on another baking sheet. No overlapping, keep them flat. Bake these guys until they’re browned and crispy, about 15 to 17 minutes. Once done, transfer them to paper towels to drain. Chop the bacon into 1/2-inch pieces once they’re cool enough to handle.
4. Start Your Soup: Grab a large saucepan or a Dutch oven and melt the butter over medium-high heat. Throw in the celery and shallots with a teaspoon of salt and a quarter teaspoon of pepper. Cook them until they’re soft, which should be about 4 minutes. Next, add the garlic and let it cook until it’s fragrant, just about 30 seconds.
5. Add the Broth and Cauliflower: Now, pour in the chicken broth, add thyme, and all the chopped cauliflower. Bring everything to a boil, then dial it back to a simmer. Cover the pot and let it cook until the veggies are tender, about 20 to 25 minutes.
6. Blend It Up: Once your veggies are soft, take the soup off the heat. Puree the soup in batches in a food processor until it’s smooth. Give it a taste and adjust the seasoning with salt and pepper if needed.
7. Chill Out: Let the soup cool down to room temperature, then stash it in the fridge. You want it cold, so let it chill for at least 2 hours.
8. Serve It Cold: When you’re ready to serve, ladle the cold soup into bowls. Sprinkle the crispy croutons and bacon right over the top. Perfect for a hot day!

How do I make my Cold Cauliflower Soup extra creamy?

To make your Cold Cauliflower Soup extra creamy, blend it until smooth using a high-powered blender. You can also add a splash of heavy cream or a dollop of Greek yogurt just before serving. This gives the soup a rich, velvety texture that’s absolutely indulgent.

Recipe Tips

• Use Fresh Thyme: Fresh thyme adds a burst of flavor that dried thyme just can’t match. For the best taste, make sure to chop the thyme finely before adding it to your croutons or soup.
• Cool Your Soup Properly: To avoid any funky flavors, cool your soup to room temperature before popping it in the fridge. Letting it cool gradually helps maintain that creamy, delicious texture we all love.
• Blend in Batches: When pureeing your soup, blend it in batches to avoid any kitchen disasters. Overfilling the blender can lead to hot soup flying everywhere, and trust me, that’s not fun to clean up.

Recipe Variations

• Add Some Spice: For a spicy kick, add a pinch of red pepper flakes or a diced jalapeño. This will give your soup a nice heat that complements the creamy cauliflower perfectly.
• Make It Vegan: Swap out the chicken broth for vegetable broth and use olive oil instead of butter. This simple switch makes the soup vegan-friendly without sacrificing any of that delicious flavor.
• Cheesy Twist: Stir in some grated Parmesan or cheddar cheese just before serving. The cheese melts into the hot soup, adding a rich, creamy texture that’s absolutely irresistible.

What To Serve With Cold Cauliflower Soup

Serve your Cold Cauliflower Soup with parmesan-crusted asparagus, bruschetta with tomato and basil, caramelized onion and goat cheese tart, stuffed bell peppers with quinoa, and smoked salmon and cream cheese pinwheels.

You can also pair it with roasted sweet potato wedges and crispy chickpea salad for a delightful contrast of flavors.

How To Store Leftover Cold Cauliflower Soup

In The Fridge:

Pour the cold cauliflower soup into a glass container or a plastic container with a tight-fitting lid. Make sure the container is airtight to preserve the freshness. This soup should stay fresh in the fridge for up to 4 days.

In The Freezer:

Cold Cauliflower Soup does not freeze well because of its creamy texture. Freezing may cause separation and affect the smooth consistency of the soup, making it less appealing when thawed.

How To Reheat Leftover Cold Cauliflower Soup

Reheat your leftover Cold Cauliflower Soup by gently warming it in a saucepan over low heat. Stir it occasionally to keep the soup from sticking to the pan and ensure even heating.

Alternatively, you can microwave it for about 2 minutes, stirring halfway through to ensure even warming.

Check out More Giada Recipes:

• Giada De Laurentiis Chicken Pastina Soup
• Giada De Laurentiis Cherry Tomato Spaghetti
• Giada Crunchy Parmesan Chicken Tenders