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)…
BaconCauliflowerPotato Brown / Yellow OnionChicken Stock GarlicHeavy / Cooking CreamOlive OilSalt & Pepper
HOW TO MAKE CAULIFLOWER AND BACON SOUP - STEP BY STEP
STORAGE ADVICE
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 SoupCannellini Bean SoupSplit Pea Soup with Ham BonePumpkin and Cauliflower SoupItalian Vegetable Orzo SoupMoroccan Pumpkin and Chickpea SoupOR 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. 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.
