This nourishing, hearty and creamy cauliflower and bacon soup is comfort in a bowl. Top your soup off with some crispy bacon bits, cracked pepper and some crusty croutons.
A few years ago a lovely lady brought a cauliflower and bacon soup to my Pop’s wake. It was gone before I got to try it, but that didn’t stop almost everyone I spoke to telling me how good it was. To say I was a little miffed I didn’t get any was an understatement. Especially with the huge praise it was getting.
But it didn’t stop there. The soup, or mainly how delicious it was, has been brought up several times over the years. Then a few months ago my Nan mentioned she’d finally got the recipe off the lady who made the soup and she’d whipped up a batch herself. Again it received rave reviews, and again, I hadn’t tried it!
Well, enough was enough. I decided I just had to make it for myself. And I’m thrilled to confirm that the soup did live up to its high praise. You see, this lady really knew the perfect food to bring to feed a room of broken hearts that day. Comforting, creamy soup. A hug in a bowl, if you will.
Of course, you don’t need a sombre occasion to enjoy this soup. But a large pot of this would be a great gift for a friend or family member who are going through a difficult time. There’s just something about a meal made with love that’s so healing, and as you can tell from my families experience – it’s memorable!
Right now, this soup is getting my through freezing cold Winter nights, rugged up in front of the telly.
I love that the recipe is super simple, and it’s ready in no time with very little effort. My kind of meal.
Enjoy this soup topped with crispy bacon bits, cracked pepper, parmesan cheese and some crusty bread.
WHY YOU’LL LOVE THIS SOUP…
- Ready in 40 minutes.
- Packed full of flavour.
- Super creamy without the need for too much cream – the whole recipe uses 1/4 cup.
- Bacon. Need I say more?
CAULIFLOWER AND BACON SOUP INGREDIENTS LIST
One of the great parts of this soup is that it’s made out of mostly everyday ingredients. Here’s what you’ll need to whip this up. Full measurements are listed below in the recipe card.
- Brown Onion
- Chicken Stock
- Cooking Cream
- Olive Oil
- Salt & Pepper
HOW TO MAKE CAULIFLOWER AND BACON SOUP – STEP BY STEP
STORING CAULIFLOWER AND BACON SOUP
TOP TIPS FOR MAKING CAULIFLOWER AND BACON SOUP
- Cooking the bacon bits first means you don’t need any cooking oil for this recipe. You can then use the leftover bacon fat to sauté the onion and garlic. This adds a lot of flavour to the soup.
- Use more stock to achieve your desired soup thickness. I find I generally add another cup through the course of cooking the soup, but it’s always best to start conservatively and work your way up.
- If you don’t like crispy bacon bits on top of your soup, simply blend all the bacon bits in with the soup.
MORE SCRUMPTIOUS SOUP RECIPES:
- Vegetable Barley Soup
- Cannellini Bean Soup
- Split Pea Soup with Ham Bone
- Italian Vegetable Orzo Soup
- Moroccan Pumpkin and Chickpea Soup
- OR see all Soup Recipes
If you’ve tried this Cauliflower and Bacon Soup I’d love to hear how you enjoyed it! Pop a comment and a star rating below! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to keep up to date with more delicious recipes.
- 3 bacon rashers, diced
- 1 small cauliflower head, cut into florets
- 2 potatoes , peeled and diced
- 1 brown onion, diced
- 500 mls / 2 cups chicken or vegetable stock, or more, if required
- 1 tsp minced garlic
- salt + pepper, to taste
- 1/4 cup cooking cream
- Heat large pot or dutch oven on medium heat, then add bacon to the pan and cook for a few minutes, stirring regularly, until bacon is crisp. Transfer to a paper towel-lined plate and set aside. Leave the bacon grease in the pot.
- Add onion and garlic and sauté until onion is soft and translucent.
- Add potato, cauliflower and stock to the pot. Cover pot partially, bring to boil then turn down to simmer for 20-25 minutes, until the vegetables are cooked.
- Add 3/4 of the bacon bits to the pot (reserving the rest for serving). Puree the soup using either a stick blender or food processor and process until smooth.
- Return soup to pot and place on medium heat. If the soup is too thick, add some more stock. Simmer for 5 minutes, or until soup is heated through.
- Remove from heat, season the soup to taste salt and mix cream through.
- Serve immediately, garnished with the remaining bacon bits, some sprinkled black pepper, shredded cheese and crusty bread, if desired.
- Most varieties will work well here. If you're unsure, try looking for Yukon Gold, Russet, Creme Gold or Creme Royale.
- Cooking the bacon bits first means you don't need any cooking oil for this recipe. You can then use the leftover bacon fat to sauté the onion and garlic. This adds a lot of flavour to the soup.
- Use more stock to achieve your desired soup thickness. I find I generally add another cup through the course of cooking the soup, but it's always best to start conservatively and work your way up.
- If you don't like crispy bacon bits on top of your soup, simply blend all the bacon bits in with the soup.
- Store in an airtight container in the fridge for 3 - 4 days. If you're planning on freezing this soup, omit the cream and store in an airtight container in the freezer for up to 2 months. When you are ready to eat, defrost in the fridge overnight then reheat over the stove, adding a little more stock if required. Add cream to the soup once you've reheated.
- Aug 14, 2018. Updated April 27, 2019 with new photos and tips. Only change to recipe was to reserve some bacon bits as a topping.
- Nutrition information is from a nutrition calculator and is for one serve.
Nutrition Information:Yield: 4
Amount Per Serving:Calories: 249 Saturated Fat: 5g Cholesterol: 31mg Sodium: 207mg Carbohydrates: 25g Fiber: 6g Sugar: 4g Protein: 10g