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Creamy Cauliflower Soup Recipe

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!

This creamy cauliflower soup in a bowl with garnishments

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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! 

Creamy cauliflower soup in a bowl with a spoon, garnished with bacon, parsley and corn

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
7 cups warm water
1 cup heavy cream
4 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

This creamy cauliflower soup is loaded with sweet corn and crunchy bacon. Creamy cauliflower soup has rich gourmet flavor and it's good for you! | natashaskitchen.com

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.
Two photos one of bacon in a dutch oven and one of it cooked on a napkin
  1. 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.
Two photos of onions being sautéed in a dutch oven
  1. Add chopped potatoes and cauliflower, 7 cups warm water along with 4 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).
Step by step how to cook cauliflower soup in a red Dutch oven.
  1. 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.
  2. 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). 
  3. To serve, Ladle cauliflower soup into warm bowls and garnish generously with bacon bits, cooked corn kernels and fresh parsley.
    Bowl of cauliflower soup garnished with bacon and corn

    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 Cauliflower Soup Recipe

    4.79 from 32 votes
    Author: Natasha of NatashasKitchen.com
    Creamy cauliflower soup in a bowl with a spoon, garnished with bacon, parsley and corn
    This creamy cauliflower soup is loaded with sweet corn and crunchy bacon. Creamy cauliflower soup has rich gourmet flavor and it's good for you!
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes

    Ingredients 

    Servings: 16 cups
    • 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
    • 7 cups warm water
    • 1 cup heavy cream
    • 4 tsp salt or to taste
    • 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

    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, 7 cups warm water along with 4 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.
    Course: Lunch, Soup
    Cuisine: American
    Keyword: Creamy Cauliflower Soup
    Skill Level: Easy
    Cost to Make: $$
    Natasha's Kitchen Cookbook

    Natasha Kravchuk

    Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

    Read more posts by Natasha

    4.79 from 32 votes (7 ratings without comment)

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    Recipe Rating




    Comments

    • Barb
      September 14, 2024

      Could you use milk instead of heavy cream? How much would it alter the soup?

      Reply

      • NatashasKitchen.com
        September 14, 2024

        Hi Barb. Using anything lighter than heavy cream would cause it to be thinner and much lighter, not as rich.

        Reply

    • VS Lee
      September 6, 2024

      Just made this for lunch and ate it with crusty and garlic bread. The creamy texture and flavor is so good. Definitely will make this for my next guests gathering 👍

      Reply

    • Inga
      October 20, 2023

      My kids love this soup! They ask for it often. We love it as well. Great pairing.

      Reply

      • NatashasKitchen.com
        October 20, 2023

        So glad it’s being enjoyed, Inga!

        Reply

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