Cream of Cauliflower and Bacon Soup
Indulge in the rich, velvety goodness of Cream of Cauliflower and Bacon Soup, a comforting and flavorful dish that brings together the perfect blend of creamy cauliflower and crispy bacon. This hearty recipe begins with a whole head of tender cauliflower simmered in savory chicken or vegetable broth, paired with aromatic sautéed onions and garlic for a depth of flavor. Blended to a silky-smooth texture and enriched with a splash of heavy cream, this soup is elevated by the irresistible crunch of crumbled bacon garnish. With hints of fresh thyme and an optional side of crusty bread for dipping, this one-pot meal is both easy to prepare and soul-warming, making it an ideal choice for cozy evenings or as a starter at your next gathering. Ready in just 50 minutes and serving up to six, this crowd-pleaser strikes the perfect balance between richness and hearty comfort.
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Recipe Information
Ingredients
- 1 head (medium, about 1.5 pounds) Cauliflower
- 6 slices Bacon
- 2 tablespoons Butter
- 1 medium, diced Yellow onion
- 3 cloves, minced Garlic
- 4 cups Chicken or vegetable broth
- 1 cup Heavy cream
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon (or to taste) Black pepper
- 1 teaspoon Fresh thyme (optional for garnish)
- 1 loaf Crusty bread (optional, for serving)
Instructions
Prepare the cauliflower by cutting it into small florets and setting aside.
In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon and place it on a paper towel-lined plate. Once cool, crumble into small pieces and set aside.
Drain most of the bacon grease from the pot, leaving about 1 tablespoon for added flavor.
Add butter to the pot with the bacon grease and melt over medium heat, then stir in the diced onion. Sauté for 5-7 minutes until the onion becomes soft and translucent.
Add the minced garlic to the pot and cook for an additional 1-2 minutes until fragrant, stirring frequently.
Stir in the cauliflower florets and chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 20 minutes, or until the cauliflower is tender and easily pierced with a fork.
Using an immersion blender, puree the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer the soup in batches to a countertop blender, then return it to the pot.
Stir in the heavy cream, salt, and black pepper. Taste and adjust the seasoning as needed.
Let the soup simmer gently for another 5 minutes. Stir occasionally to prevent sticking.
Ladle the soup into bowls and top with crumbled bacon and a sprinkle of fresh thyme, if desired. Serve with slices of crusty bread for dipping.
Nutrition Facts
Calories |
2582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.0 g | 177% | |
| Saturated Fat | 71.4 g | 357% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 353 mg | 118% | |
| Sodium | 9978 mg | 434% | |
| Total Carbohydrate | 250.6 g | 91% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 27.4 g | ||
| Protein | 73.1 g | 146% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 393 mg | 30% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 3085 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
