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.
Nutrition Per Serving
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I haven’t tried this recipe yet, but was planning to cook it over the weekend. My 4 year old has been demanding a ‘cauliflower and sweet corn soup’ because it’s her favourite (this week anyway😋). This looks yummy! Can you freeze it? As if she likes it I’ll freeze portions for busy weeknights!
Hi Rebecca, I have not tried freezing but I imagine it would work well.
I was really excited to make this soup, and really wanted to love it. However, I was a little disappointed when I made it and finally had a bite. It was a little too blant for me and was missing flavor. I had to add in extra spices to make up for it. Over all it was a good try, but I don’t see myself adding it to my collection. 🙁
Hi Sarah, did you change anything about proportions or change the seasonings that are called for? It only has 3 simple seasonings which add great flavor but if you cut one out or reduce it, it will be noticeable in the recipe. I hope that helps! We make this recipe often and it’s a favorite in our family 🙂
wow, i need to make that soup.
i would love more soups recipes from you. my husband requested a 30 soups challenge (soups recipes should not be repeated), this will be soup #8, because i am making tomorrow creamy potato soup ( which is soup #7). basically i am making 2 to 3 soups a week, sometimes it is even 4 soups per week.
You’ll love this soup! Please let me know what you and your husband think!
The fist time I made this soup I was disappointed,it turned out too spicy since then I’ve reduced the pepper and this is now one of my favourite soups! The other change I made is using a stick blender to cream it, works great and I can use the very same pot were I cooked it!
Hi Luba, I’m so glad you love it!! 🙂
Yummy soup! First time making it, and I regret all those years I missed out on this soup! I love how creamy and rich it is. I also added carrots and chicken stock to the pot. At the end I added canned corn and green onion. Loving it right now 🍲
Valeriya, thank you for such a nice review and great job improvising 😬
This soup was so satisfyingly delicious! My husband and daughter loved it. For a snazzy soup, it was simple and quick to make.
Thank you for sharing such a wonderful review Inga! 🙂
Delicious Soup, also it’s so easy to make. Thank you sooo much for the recipe
Isn’t the flavor amazing for an easy recipe! One of our favorites!
thank you so much for this recipe ! the soup was delicious !! even my 9 month old baby loved it and shes a very picky eater 🙂 ill be making it over and over again!!
Awesome! Your review put a big smile on my face Jane! Thanks for sharing 🙂
Creamy soup! I put 1/2 tsp of cayenne and its too spicy for my husband.. I guess ill be eating this all by myself lol
Hi Anastasia, thank you for sharing! You might try just 1/4 tsp next time 😉
This was delicious! I only added about half a teaspoon of cayenne though and it was plenty hot for our family and we like spice! I will cut the salt a bit as well. Also, I used coffee cream (18%) because that’s what I had. Great recipe!
I’m glad you enjoyed the recipe! Thanks for sharing Tanya 🙂
I am making a list of “What I HAVE to make from Natashas kitchen.”
This soup is on the list! Have about 67 recipes written down!
Keep up the good work!
WOW! That’s great! Thank you so much Chloe 🙂
Natasha, is it possible to use only cauliflower in this recipe so that there are no potatoes?
Yes, you can definitely do that! I hope you love it.
Have you thought about posting a recipe on how to make baked potato soup? Panera sells some yummy baked potato soup and I have been dying to make it but I haven’t found a good recipe :/
That is a great suggestion and I’ll add it to my list. Thank you!
Great recipe! By the time I was done making the soup, I had used 1/2 tsp cayenne and 3 tsp salt. I recommend everyone to start with less and then just continue adding to taste.
Great tip Maria! Thank you for sharing your review 🙂
This recipe is so simple and really delicious. I used frozen cooked corn but I’m certain it would taste even better in summer with fresh corn on the cob – maybe even grilled corn. YUMMERS!
I cannot wait until fresh summer corn! I completely agree, there’s nothing like sweet corn right off the cob 🙂
This was yummy. I used a little less cayenne but loved the spice from it! Thanks
I’m so glad you enjoyed it!! 🙂
Thanks for the recipe Natasha I loved the ingredients and decided to make it but it turned out to spicy for our family with just 1/2 TSP of cayenne pepper. Just a warning for those people who don’t like very spicy things.
Hi Luba, are you certain you used half a teaspoon rather than half a tablespoon? I guess everyone has a different affinity for spice. 🙂 thanks for sharing your feedback!
Yes way too spicy, I wish I read your comment before making this recipe.
Thank you for your feedback! I adjusted the recipe to read 1/4 tsp to 1 tsp. Maybe our family has a high tolerance to spicy foods? 😉
That looks yummy,I resently got home from work,& by looking @ this soup made Me hungry. Going to make it.I don’t like to blend the soups,i like it it how it is. Do we have to blend it? Thanks for all the delicious recipes.
Hi Olga, I think it’s best served creamy, but it will still taste fine if you don’t blend it, or maybe blend half of it so you have the creaminess with some texture.
Hi Natasha! Would canned corn work for this recipe?
Hi Larisa, I think fresh or frozen tastes best/sweetest and during winter, I love the organic frozen corn sold in large bags in the freezer section of Costco, but it would work to used canned if you prefer 🙂 Enjoy!!
This soup sounds delicious. I plan to make it within the next few days. 4 Tbs of salt sounds like a lot. Are you sure this is the correct amount? Thank you.
Sorry. I meant to type 4 tsp. Still sounds like a lot though.
Hi Debra, yes 4 teaspoons is correct. You can absolutely add it to taste, but it is a big pot of soup and I’m not using chicken broth so the 4 tsp of salt is basically the only sodium in the soup. When you consider how much soup it makes, it’s really not that much and we also do not like overly salty foods. I hope you love it!
OH goodness… I love the ingredients in the recipe…
It is DELICIOUS!!