Print Recipe
5 from 3 votes

Creamy Cauliflower Bacon Soup

This creamy cauliflower bacon soup is hearty and flavorful without being overly rich.
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Soup
Cuisine: American
Servings: 6 servings
Calories: 139kcal
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: 185IU | Vitamin C: 50mg | Calcium: 93mg | Iron: 0.9mg