Creamy, dreamy, delicious, and good for you!! This creamy cauliflower soup is topped with sweet corn and crunchy bites of bacon, and it’s well-loved by everyone in our family. This recipe makes a full pot of cauliflower soup, but it disappears quickly, and I always wish we had more when it’s gone!
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If you love Fall comfort soups like Clam Chowder, Broccoli Cheese Soup, or Corn Chowder, you’ll love curling up to a warm bowl of Creamy Cauliflower Soup.
Cauliflower Soup Recipe
This Cauliflower Soup reminds me of the soups we enjoyed at a 5-star resort on our honeymoon years ago. The dining was unforgettable, and I was particularly smitten with their indulgent soups. This cauliflower soup has a rich gourmet flavor, except the entire pot has (GET THIS) only 1 cup of cream! Seriously!! The cauliflower is the secret to the velvety smooth texture.
Ladle hot cauliflower soup into shallow bowls and top with lavish amounts of sweet corn and crunchy bacon. Pair it with some fresh crusty bread and pretend you’re fine dining at home (where refills are always free) ;). Enjoy this creamy cauliflower soup, my friends. I hope this becomes a new favorite for you!
Ingredients for Creamy Cauliflower Soup
12 oz bacon, sliced into 1/2″ pieces
1 medium onion, diced
4 medium russet potatoes, peeled and chopped into 1/2″ thick pieces
1 medium head cauliflower, cored and chopped into florets
4 cups low sodium chicken stock plus 3 cups water
1 cup heavy cream
3 tsp salt or to taste and 1/2 tsp ground black pepper
1/4 to 1 tsp cayenne pepper, or to taste
2 to 3 cups corn kernels (cooked from fresh or frozen)
1 Tbsp parsley, finely chopped – optional garnish
How To Make Cauliflower Soup
- Cook bacon in a 5 1/2 qt+ heavy-bottomed soup pot or dutch oven over med/high heat until browned and crispy. Use a slotted spoon to remove to a paper-towel-lined plate.
- Pour the bacon grease into a bowl. Spoon 3 Tbsp of bacon fat back into the pot and discard the rest. Add diced onion and sauté 5 minutes or until softened.
- Add chopped potatoes and cauliflower, 4 cups chicken stock plus 3 cups warm water along with 3 tsp salt, 1/2 tsp black pepper and cayenne pepper to taste. Stir and bring to a boil. Once it boils, add 1 cup whipping cream then reduce heat to a simmer, cover and cook until potatoes are cooked through (about 15 minutes).
- Meanwhile, cook your corn (see our 5-minute fresh corn recipe, or cook frozen corn kernels according to package instructions. When out of season, I love the frozen organic from Costco). Drain and cover to keep warm.
- Blend the soup in batches in a blender until completely smooth (making sure your blender has a little breathing hole at the top so you don’t create a suction vacuum from the hot liquid. It’s helpful if your blender has a built-in opening at the top. Return soup to the pot and season to taste (for more of an adult soup, we add another 1/2 tsp cayenne).
- To serve, Ladle cauliflower soup into warm bowls and garnish generously with bacon bits, cooked corn kernels and fresh parsley.
This cauliflower soup is velvety smooth, and the bacon-corn topping adds just the right amount of crunch and texture to every bite. So yummy!!
More Creamy Soup Recipes
If you love the simplicity and comfort of creamy or blended soups, these are a must-try. They are easy to make and so nutritious.
- Creamy Tortellini Soup
- Roasted Pumpkin Soup
- Creamy Carrot Soup
- Roasted Butternut Squash Soup
- Creamy Chicken Noodle Soup
Creamy Cauliflower Soup Recipe
Ingredients
- 12 oz bacon, sliced into 1/2″ pieces
- 1 onion, diced
- 4 russet potatoes, medium-sized, peeled and chopped into 1/2" thick pieces
- 1 head cauliflower, medium, cored and chopped into florets
- 4 cups low-sodium chicken stock
- 3 cups warm water
- 1 cup heavy cream
- 3 tsp salt , or more to taste
- 1/2 tsp black pepper, freshly ground
- 1/4 to 1 tsp cayenne pepper, or to taste
- 2 to 3 cups corn kernels, cooked from fresh or frozen
- 1 Tbsp parsley, finely chopped – optional garnish
Instructions
- Cook bacon in a 5 1/2 qt+ heavy-bottomed soup pot or dutch oven over med/high heat until browned. Remove bacon with slotted spoon to paper-towel-lined plate.
- Pour the bacon grease into a bowl. Spoon 3 Tbsp of bacon grease back into the pot and discard the rest. Add diced onion and sauté 5 min or until soft.
- Add chopped potatoes and cauliflower, chicken stock and warm water along with 3 tsp salt, 1/2 tsp black pepper and cayenne pepper to taste. Stir and bring to a boil. Add 1 cup cream, reduce heat to a simmer, cover and cook until potatoes are cooked through (about 15 min).
- Meanwhile cook your corn. Drain and cover to keep warm.
- Puree the soup in batches in a blender until completely smooth (making sure your blender has a little breathing hole at the top so you don't create a suction vacuum from the hot liquid. Return soup to the pot and season to taste (for an adult soup, we add another 1/2 tsp cayenne).
- To serve, Ladle into warm bowls and garnish generously with bacon bits, cooked corn kernels, and fresh parsley.