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.

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Creamy Cauliflower Bacon Soup

5 from 3 votes
This creamy cauliflower bacon soup is hearty and flavorful without being overly rich.
Course Soup
Cuisine American
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 6 servings
Calories 139
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
  • kosher salt and ground black pepper to taste


  • 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.
  • 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.
  • 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.
  • Reheat the reserved bacon briefly, dice finely and use it to garnish each bowl of soup.


Calories: 139kcal | Carbohydrates: 11g | Protein: 7g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 202mg | Potassium: 577mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3.7% | Vitamin C: 60.6% | Calcium: 9.3% | Iron: 5%

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About Jennifer Farley

Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine, and has worked professionally as a line cook, pastry chef, and cooking instructor. Her cookbook, The Gourmet Kitchen, was published in 2016 by Simon & Schuster.

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