4Tbsp. olive oil (or any other cooking oil you have handy)
4Tbsp. butter
2qts bone broth (any stock will work as well, and even water is a great substitute)
1pt. heavy cream
12oz. blue cheese, broken into crumbles
12oz. bacon, cooked to your liking and crumbled
Optional: Garnish with freshly chopped chives, or any other fresh or dried herbs.
Directions
Preheat oven to 450 degrees Fahrenheit. Place one piece of parchment paper on a sheet tray.
Toss onion, carrot, celery, cauliflower, and garlic with olive oil, salt, and black pepper and place on sheet tray.
Roast veggies in oven until deep golden brown and softened.
Melt butter in a large soup pot over medium heat and add roasted veggies.
Cover with bone broth and bring to a simmer. Cook for 30 minutes and then blend with a hand blender or in a countertop blender.
Return heat to low and add cream. Bring back to a simmer and add 8 oz. of the cheese.
Allow cheese to melt and taste for seasoning. Add salt to your liking.
To Plate
Serve hot with bacon and blue cheese crumbles and optional garnish. Enjoy a green salad tossed with your favorite keto dressing on the side. Save leftovers for future meals.
Remember to log optional ingredients separately in your journal.