If you’re like me and you’re a fan of homemade soup, be sure to check out our list of Super Soups To Make. Yes, that photo says for fall, but you can make them anytime.

If you have a slow cooker, our Slow Cooker Soups list is for you.

Cauliflower Soup Recipe

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Cauliflower Soup Ingredients:

You can get the full list of ingredients with measurements in the recipe card below.

• Bacon – Low sodium bacon is best for this recipe because you’re able to control the amount of salt in the recipe that way.
• Carrots – Carrots add a really nice sweetness to the soup.
• Celery – Celery adds a little bitterness that balances the sweetness of the carrots.
• Onion – Either a white or yellow onion works in this recipe.
• Fresh cauliflower – The larger the head of cauliflower you can find, the better.
• Garlic – Chopping fresh garlic adds more flavor than using jarred, minced garlic.
• Salt
• All purpose flour – You need this to make a roux to thicken the soup.
• Chicken broth – Low sodium chicken broth works here. Chicken stock would work in a pinch, but you’ll need to add some extra seasoning. Chicken broth usually has salt and black pepper added and chicken stock usually doesn’t.
• Heavy cream – This adds a really nice velvety texture to the soup, plus it makes this a creamy cauliflower soup.

How To Make Cauliflower Soup:

Chop the bacon into small pieces.

Add them to a Dutch oven and cook for about seven minutes until the bacon is cooked through.

Quick note: If you don’t have a Dutch oven, a large pot will work. I prefer the Dutch oven because it cooks evenly and holds the heat really well, so it’s perfect for making soups.

When the bacon is done, remove it from the Dutch oven and place it on a paper towel-lined plate to cool.

​Leave the bacon grease behind.

​Peel and chop the carrots.

I chop the carrots in half, then chop the halves into slices that are about a half centimeter wide.

​Dice the celery.

Like the carrots, I cut the celery in half then chop the halves into half centimeter slices.

Finely dice the onion.

Add the carrots, celery, and onion to the Dutch oven. Cook over medium-high heat for six minutes, stirring often.

While that’s cooking, cut the whole head of cauliflower.

You want to remove the stem and the leaves.

Chop the cauliflower down into pretty small pieces. They can be slightly larger than the celery and carrot pieces, but kind of close to the same size.

Add the cauliflower to the Dutch oven and cook for about six minutes, making sure to stir often.

As you’re stirring, you’ll want to break apart any large cauliflower florets.

​If you start to break the cauliflower into small pieces now, you won’t need to use an immersion blender for this soup.

And, actually, I never use an immersion blender when I’m making soup. Yes, that’s a great way to blend soups, but I actually prefer when they have a little bit more texture from the vegetables. That makes the soup more interesting.

Chop the garlic.

Add the chopped garlic and a large pinch of salt to the Dutch oven. Cook for four minutes.

Make a small well in the center of the vegetables.

Add in the flour.

Very quickly stir to coat the vegetables and start to cook the flour. This should only take a minute.

Add in the chicken broth.

Give it a really good stir, making sure to pick up any browned bits at the bottom of the Dutch oven.

Bring the pot to a boil. Reduce it to medium heat and let the pot simmer for 10 minutes.

Pour in the heavy cream and the rest of the salt.

If you don’t have heavy cream (or don’t want to use it because it’s expensive), you can use whole milk. You’re gonna be missing a little bit of the rich flavor that heavy cream adds, but you’ll still get a creamy soup with milk.

Don’t try to substitute skim or low fat milk, though. That doesn’t have enough fat, so it makes the soup really thin and doesn’t add any flavor.

Cook for five minutes.

Remove the entire pot from the heat and give it a really good stir, again making sure to pick up any browned bits that are stuck to the bottom of the Dutch oven.

Serve each bowl of soup with bacon crumbles on top.

Pete adds red pepper flakes and a swirl of hot sauce into his soup for some spice, so you could do that if you want a little kick.

Cauliflower Soup: Frequently Asked Questions

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Yield: 4 Servings

Cauliflower Soup

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If you're looking for a fun twist on potato soup, try this Cauliflower Soup recipe. It tastes similar, but is quicker to make and has more vegetables.

Cook Time 35 minutes

Additional Time 3 minutes

Total Time 3 minutes

Ingredients

• 4 slices of bacon
• 2 carrots
• 2 stalks of celery
• 1 medium onion
• 1 head of cauliflower
• 3 cloves of garlic
• Salt
• 1/4 cup flour
• 4 cups of chicken broth
• 1 cup heavy cream

Instructions

1. Chop the bacon into small pieces.
2. Add them to a Dutch oven and cook for about seven minutes until the bacon is cooked through.
3. When the bacon is done, remove it from the Dutch oven and place it on a paper towel-lined plate to cool. Leave the bacon grease behind.
4. ​Peel and chop the carrots.
5. Dice the celery.
6. Finely dice the onion.
7. Add the carrots, celery, and onion to the Dutch oven. Cook over medium-high heat for six minutes, stirring often.
8. While that's cooking, cut the whole head of cauliflower.
9. Add the cauliflower to the Dutch oven and cook for about six minutes, making sure to stir often.
   Chop the garlic.
10. Add the chopped garlic and a large pinch of salt to the Dutch oven. Cook for four minutes.
11. Make a small well in the center of the vegetables. Add in the flour.
12. Coat the vegetables with the flour and cook one minute.
13. Add in the chicken broth.
14. Bring the pot to a boil. Reduce it to medium heat and let the pot simmer for 10 minutes.
15. Pour in the heavy cream and the rest of the salt.
16. Cook for five minutes.
17. Serve each bowl of soup with bacon crumbles on top.

Notes

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 926Total Fat 58gSaturated Fat 25gUnsaturated Fat 34gCholesterol 309mgSodium 394mgCarbohydrates 25gFiber 5gSugar 7gProtein 69g

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