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Cauliflower and Bacon Soup

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This nourishing, hearty and creamy cauliflower and bacon soup is comfort in a bowl.  Made with everyday ingredients and ready in less than an hour, it’s perfect for a weeknight dinner.  Top your soup off with some crispy bacon bits, cracked pepper and some crusty croutons.  You’ll want this cauliflower soup with bacon on repeat this winter.

When the weather starts to cool down dramatically only comfort food will do and this creamy Cauliflower and Bacon Soup is comfort in a bowl!  

It’s made with a few everyday ingredients that transform into a flavourful and hearty soup that you’ll be wanting to devour all winter long.  The best part is you don’t need long for the flavours to meld – the soups ready in 40 minutes flat.  

I recommend enjoying your soup topped with crispy bacon bits, cracked pepper, a sprinkle of cheese and some crusty bread.  PERFECTION!

This cauliflower soup with bacon reheats well and can be kept in the fridge for a few days.  If you’re wanting to freeze though make sure you leave out the heavy cream.  Cream tends to go a bit funny in the freezer, so instead of adding it to the entire pot of soup add a dash to each bowl as you serve.  

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 ¼ cup.  
  • Bacon.  Need I say more? 

INGREDIENTS

One of the great parts of this soup is that it’s made out of mostly everyday ingredients.  Here’s what you’ll need (full measurements listed in the printable recipe card below)…

  • Bacon
  • Cauliflower
  • Potato 
  • Brown / Yellow Onion
  • Chicken Stock 
  • Garlic
  • Heavy / Cooking Cream
  • Olive Oil
  • Salt & Pepper 

HOW TO MAKE CAULIFLOWER AND BACON SOUP – STEP BY STEP

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 (photo 1).  Transfer to a paper towel-lined plate and set aside (photo 2).  Leave the bacon grease in the pot. 
 
Add onion and garlic and sauté until onion is soft and translucent (photo 3). 
 
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 (photos 4 & 5).
 
 
Add ¾ 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 (photos 6 & 7).   
 
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 (photo 8). 
 
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. 
 

STORAGE ADVICE

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.  

TOP TIPS

  • 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. 
  • Don’t add cream to the entire soup if you are wanting to freeze it.  Cream tends to go a bit funny in the freezer so just add a dash of cream to each bowl as you’re ready to serve.  

MORE SCRUMPTIOUS SOUP RECIPES:

  • Vegetable Barley Soup
  • Cannellini Bean Soup
  • Split Pea Soup with Ham Bone
  • Pumpkin and Cauliflower Soup
  • 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! 

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Cauliflower and Bacon Soup

Yield:
4
Prep Time:
5 minutes
Cook Time:
35 minutes
Total Time:
40 minutes

This nourishing, hearty and creamy cauliflower and bacon soup is comfort in a bowl. Made with everyday ingredients and ready in less than an hour, it's perfect for a weeknight dinner. Top your soup off with some crispy bacon bits, cracked pepper and some crusty croutons. You'll want this cauliflower soup with bacon on repeat this winter.


Ingredients

  • 3 Bacon Slices, diced
  • 1 small Cauliflower Head, cut into florets
  • 2 Potatoes , peeled and diced
  • 1 Brown / Yellow Onion, diced
  • 500 mls / 2 cups Chicken or Vegetable stock, or more, if required
  • 2 garlic cloves, minced
  • Salt + Pepper, to taste
  • ¼ cup Heavy Cream / Cooking Cream

Instructions

  1. 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. 
  2. Add onion and garlic and sauté until onion is soft and translucent.  
  3. 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.
  4. Add ¾ 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. 
  5. 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. 
  6. Remove from heat, season the soup to taste salt and mix cream through.  
  7. Serve immediately, garnished with the remaining bacon bits, some sprinkled black pepper, shredded cheese and crusty bread, if desired. 

Notes

POTATO

  • Most varieties will work well here. If you’re unsure, try looking for Yukon Gold, Russet, Creme Gold or Creme Royale.

COOKING TIPS

  • 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.
  • Don’t add cream to the entire soup if you are wanting to freeze it. Cream tends to go a bit funny in the freezer so just add a dash of cream to each bowl as you’re ready to serve.

STORING

  • 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.

UPDATE

  • 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

  • Nutrition information is from a nutrition calculator and is for one serve.

Nutrition Information:

Yield: 4

Amount Per Serving:

Calories: 249Saturated Fat: 5gCholesterol: 31mgSodium: 207mgCarbohydrates: 25gFiber: 6gSugar: 4gProtein: 10g

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