Creamy Cauliflower Bacon Soup

This creamy cauliflower bacon soup is hearty and flavorful without being overly rich.

Creamy Cauliflower Bacon Soup ~ Savory Simple #recipeCreamy Cauliflower Bacon Soup

I’ve been on a major cauliflower kick recently. Maybe I’m weird but I love simply eating it raw dipped in a bit of white bean hummus or even some sweet chili sauce. It has such a great snappy texture and neutral flavor. It also makes some of the best soup. Every time I made cauliflower soup I declare it one of my favorites. The texture is thick, creamy and silky and it absorbs other flavors so well. It really is the perfect ingredient for making a “cream” soup without the cream.

Creamy Cauliflower Bacon Soup ~ Savory Simple #recipe

You would never know that this soup has no cream. I did add some 2% milk at the end to thin it out but the recipe can easily be made dairy free by using soy or almond milk. The bacon fat adds a smoky richness that compliments the cauliflower perfectly. Garnishing the soup with more bacon adds that salty meaty flavor that really does make everything better.


Creamy Cauliflower Bacon Soup
Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hrs 15 mins

This creamy cauliflower bacon soup is hearty and flavorful without being overly rich.

Course: Soup
Cuisine: American
Servings: 4 -6 servings
Author: Jennifer Farley
  • 4 strips bacon
  • 1 large yellow onion, chopped
  • 2 cloves garlic, smashed
  • 4 ribs celery, chopped
  • 1 head cauliflower, chopped
  • 3 cups chicken stock, preferably homemade
  • 3 sprigs thyme
  • 1 cup 2% milk
  • salt and pepper to taste
  1. In a large dutch oven, render the fat from the bacon over low heat. Once there's a good amount of fat in the pan, turn the heat up slightly and cook the bacon until crisp. Remove it to drain on paper towels. Discard all but approximately 2-3 tablespoons of the bacon fat.
  2. Add the chopped onion, garlic and celery to the pan with a pinch of salt and sweat the vegetables for several minutes on medium-low heat. Once they're soft, add the cauliflower and turn up the heat to medium. Cook the vegetables for a few more minutes, stirring periodically, until the cauliflower has softened up. Add the chicken stock and thyme. Bring the mixture to a simmer, cover the pot and lower the heat. Allow the soup to simmer on low heat for 45 minutes.
  3. Remove the thyme stems and carefully ladle the soup into a blender. Puree until silky. Return the soup to the pot and add the milk. Season with salt and pepper to taste.
  4. Reheat the reserved bacon briefly, dice finely and use it to garnish each bowl of soup.


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