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12 Comments Cauliflower soup is one of those recipes that always turns out well: easy to make, creamy, and perfect for getting in some extra veggies. This cauliflower soup with bacon is made with cauliflower, a little carrot, and coconut milk, which gives the soup a wonderfully creamy texture without any dairy. The crispy bacon on top adds a nice crunch, but serving it with croutons is also a great option.
Table of contents
Why I Love This Soup
If you look at the number of cauliflower recipes on my site, it probably won’t surprise you that I absolutely love this cauliflower soup. You can easily adapt it to a version with or without coconut milk. A splash of heavy cream can replace the coconut milk if you prefer a more neutral flavor. See the tips below!
Recipe Ingredients
- Cauliflower – For 4 servings I used one whole (rather large) cauliflower.
- Cream – I used coconut milk, but keep in mind it will add a coconut flavor. If you’re not a fan, simply replace it with regular cooking cream or heavy cream—works just as well and tastes great.
- Bacon – I used crispy cooked bacon for that crunchy topping on the soup. You can substitute with crunchy croutons if you prefer.
- Broth – Since my soup wasn’t vegetarian anyway, I used beef broth. Chicken broth or vegetable broth would also work perfectly.
- Flavor boosters – Every soup tastes better with the right seasonings. I used onion, garlic, fresh thyme, salt, and pepper, very basic. Want a little heat? Add a red chili pepper or some chili flakes. Fresh herbs like parsley or rosemary are also great additions.
How To Make Cauliflower Soup
Making this creamy cauliflower soup is surprisingly simple. Start by sautéing onion, garlic, and carrot in a soup pot with (coconut) oil. Add the cauliflower and cook briefly. Then pour in the broth and let everything simmer until the vegetables are soft. Blend the soup, add cream or coconut milk, and it’s ready!
Tip: Skip the carrot if you want your cauliflower soup to stay bright white, or add extra vegetables for variety. Spinach will turn it a fun green and pumpkin will make it warm and orange.
Make it Vegetarian
Crispy cooked bacon really completes this cauliflower soup with bacon. Cook the bacon slowly in a skillet, let it drain on paper towels, and serve the soup with the bacon on top to get that delicious contrast between creamy soup and crunchy topping.
Prefer vegetarian or even vegan? Replace the beef broth with vegetable broth and leave out the bacon. For toppings, try:
- vegan bacon
- crispy nuts (almonds, hazelnuts, walnuts) from the air fryer
- croutons
- roasted chickpeas
FAQ Cauliflower Soup
Yes, cauliflower soup freezes well. Let it cool completely, transfer to airtight containers or freezer bags, and freeze for up to 3 months. Thaw in the fridge and reheat gently. Add the bacon just before serving for maximum crunch.
Yes, cauliflower soup is a healthy and nutritious option because cauliflower is rich in fiber, vitamin C, and B vitamins. Skip the bacon or use vegetable broth if you want a lighter or vegetarian version.
Yes, very easily. Replace beef broth with vegetable broth and leave out the bacon. Use coconut milk, almond milk, or another plant-based milk for a vegan cauliflower soup.
Use cooking cream or full-fat canned coconut milk for the creamiest texture. Don’t want coconut flavor? Try almond milk, oat-based cooking cream, or regular cooking cream instead.
To thicken: simmer longer, add more cauliflower, or use less broth.
To thin: add extra broth or water after blending.
Cauliflower soup will keep for 3-4 days in an airtight container in the fridge. Store bacon or other toppings separately so they stay crispy.
Try these cauliflower recipes as well
Cauliflower couscous – halfway through the Whole30
Easy Cauliflower Soup with Bacon
Ingredients
- 1 large cauliflower
- 1 tbsp coconut oil
- 1 medium onion diced
- 2 large carrots peeled and diced
- 2 cloves garlic peeled and smashed
- 2 cups beef broth or chicken broth
- 1 cup water
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/2 cup coconut milk
- few rashers of bacon baked crisply
Equipment
- Immersion blender
Titel
- Cut the cauliflower roughly into smaller pieces and set aside
- Heat a large pot and add the coconut oil. Fry the onions, carrots and garlic for about 5 minutes or until they are softened. Add the cauliflower and fry until it becomes a little bit browned.
- Add the broth and the water, bring to the boil. Reduce the heat and simmer (covered) until the vegetables are tender, about 45 minutes
- Puree the vegetables with a stickblender in the pot (or use a blender but be careful that the hot liquid might spatter out, so keep a kitchentowel on top if you do that)
- Add salt, pepper and the coconut milk and stir to combine.
- Add the cripsy fried bacon bits and some fresh thyme on top and serve
Notes
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
Very creamy and tasty…and bacon is always a winner in my book :-))
I could not agree more!
Would it work to prepare as necessary and throw it all into the crock pot the night before?
He Samantha, that should work for sure. I’m assuming you mean to throw it in the crockpot just chopped right?
I’m trying to track my calories and nutrition of the foods I’m eating. I loved this soup! But wanted to add it to my food journal. Do you know the nutritional value of this soup?
I am living in the Netherlands as well. Could you tell me where you found bacon that does not contain sugar?
He Melissa, I ordered it specially online at – I think – OK vlees. The ones in the supermarket all contain sugar.. 🙁
I, too, love cauliflower but we never think to make soup with it! I am intrigued by the use of beef broth and bet it adds a marvelous depth and richness to the soup. And of course a bacon topping is perfect! I love this recipe!
It’s absolutely delicious Jamie! And I would never have thought to make soup with cauliflower before too, but it’s brilliant!
I found it on pinterest after my fiance decided he’d like to start eating healthier with me. I was really nervous about trying it since I had never tried cauliflower soup before (despite loving it steamed, mashed, and raw). I also really didn’t expect the mister to enjoy it. He isn’t fond of most veggies and isn’t particularly adventurous. When I showed him the recipe all I got was a not very optimistic “I’ll try it..” But upon his first sample of it, he claimed it to be delicious. At first I thought he was just being nice as to not hurt my feelings, but he ended up devouring a bowl that night and sent me rave reviews the next day via text as he ate more for lunch. He even told me this is probably his most favorite soup ever. Seriously, thank you so much for this recipe. Blending up a bunch of healthy ingredients into a delicious creamy soup is genius. I’ll be saving this one and will most likely be making it weekly this fall and winter.
So glad to hear that you liked The cauliflower soup! I thought it was a pretty old one too… 🙂
Delicious recipe, I love cauliflower!