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This creamy cauliflower and bacon soup is a delicious and comforting dish perfect for a cold day. Made with fresh cauliflower, crispy bacon, and cream, this soup is easy to make and packed with flavor. Whether you are looking for a quick and easy weeknight meal or a cozy weekend dinner, this soup is sure to please. Plus, it’s low-carb and keto-friendly, making it a healthy choice for anyone looking to cut back on carbs. So, let’s get started and learn how to make this delicious creamy cauliflower and bacon soup.

cauliflower and bacon recipe

Cauliflower and bacon soup is a creamy and comforting soup that is perfect for a chilly day. This recipe is easy to make and requires only a few simple ingredients. The soup is pureed until it is smooth and creamy, and is then topped with crispy bacon and chopped chives or green onions for added flavor and texture.
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Prep Time 20 minutes
Cook Time 40 minutes
Course main dish
Cuisine American


  • Slotted spoon
  • blender
  • large pot


  • bacon
  • cauliflower
  • onion
  • garlic
  • chicken broth
  • heavy cream
  • salt and pepper
  • green onions


  • In a large pot or Dutch oven, cook the diced bacon until crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the bacon fat in the pot.
  • Add the chopped cauliflower, diced onion, and minced garlic to the pot with the bacon fat. Cook over medium heat until the vegetables are tender, about 10 minutes
  • Add the chicken or vegetable broth to the pot and bring to a simmer. Let the soup simmer until the cauliflower is very tender, about 15-20 minutes. Use an immersion blender to puree the soup until it is smooth and creamy.
  • (Alternatively, you can transfer the soup to a blender and puree it in batches.)Stir in the heavy cream and season the soup with salt and pepper, to taste.
  • Serve the soup hot, topped with the crispy bacon and chopped chives or green onions, if desired.



If you don't have an immersion blender, you can use a regular blender to puree the soup in batches. Just be careful when blending hot liquids, as they can expand and cause the blender lid to pop off.
You can use either chicken or vegetable broth in this recipe, depending on your preference.
For a lighter version of this soup, you can use half-and-half or milk instead of heavy cream. However, the soup will not be as creamy and rich.
This soup can be stored in the refrigerator for up to 3-4 days or frozen for up to 2-3 months. To reheat, simply warm the soup on the stove over low heat, stirring occasionally, until heated through.


Serving: 240g
Keyword cauliflower and bacon recipe
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