Cauliflower Soup Recipe | Happy Healthy Eating

This one is creamy Roasted Cauliflower Soup Served with crispy bacon, it's a comfort food that will be the star of your fall menu. Add a little thyme, spicy chili oil, and crunchy scallions to every bite to make it delicious!

Why You’ll Love This Cauliflower Soup Recipe

This Buttery Cauliflower Bacon Soup is a comforting dinner once the leaves start to fall.

• Loaded with vegetables. You'll get tender broccoli, onions, and vegetable stock with every spoonful.
• Fancy but simple. A touch of garlic, butter, tangy lemon juice, and fresh thyme take this simple recipe to the next level.
• One pot. Everything goes in the same pot for easy cleanup afterward.
• Perfect for fall. The homemade roasted cauliflower and soup just screams decadent.

what do you need

Sweet onions, pesto, and herby thyme add a lovely aromatic base to this rich cauliflower soup. Scroll to the recipe card at the bottom of the post for exact quantities.

• cauliflower – It can be fresh or frozen (thawed florets).
• olive oil- Vegetable oil, corn oil, and canola oil are all good alternatives.
• salt and pepper – Choose kosher salt and fresh black pepper.
• bacon – It can be regular bacon or thick cut bacon.
• yellow onion—— You can also use white onions.
• garlic – Fresh garlic and garlic paste are the best options.
• Vegetable soup—— I prefer the low sodium version. Chicken soup is a great swap.
• Thyme – Feel free to use fresh or dried thyme.
• Unsalted butter—— Salted butter also works.
• lemon juice—— If using lime juice, reduce the amount by half.

How to Roast Cauliflower

Roasting cauliflower is easy, just cut it into evenly sized pieces!

• Get ready. Preheat oven to 425F. Spread the cauliflower on a baking sheet. Season with olive oil and salt.
• Bake it. Place in the oven and bake for 20 minutes, or until tender and lightly browned. Remove from heat and set aside.

How to Make Cauliflower Soup

Use bacon grease to sauté the vegetables, infusing the soup with natural smoky flavor. Scroll to the bottom of the post to see the full recipe card.

• Cook the bacon. Set Dutch oven to medium-high heat and add bacon. Cook for 5-7 minutes, or until crispy. Remove from the heat and place on a plate lined with paper towels to drain.

• Saute the vegetables. Add the onions and garlic to the bacon grease in the Dutch oven. Sauté all ingredients for 3-4 minutes, stirring occasionally. Add roasted cauliflower, thyme and stock.
• Bring it to a boil. Bring mixture to a boil, then reduce heat. Simmer the soup for 20 minutes. Remove from heat for 10 minutes.
• deal with it. Transfer soup to a blender or use an immersion blender and process soup until smooth. Add cream, lemon juice and more salt to taste. Stir again until well combined.
• Serve. Ladle soup into bowls and top with bacon, scallions, chili oil and fresh thyme. enjoy!

Tips and variations

You can easily spice up this garlic cauliflower soup with crunchy toppings, spicy jalapeños, and cream cheese.

• Add ingredients. Sprinkling more bacon, scallions or drizzling chili oil over the soup will add even more flavor and texture.
• Use leftovers. mix mine 3 Ingredients Cauliflower Puree or Whole roasted cauliflower Incorporate recipes to reduce food waste.
• Make a cauliflower potato soup. Stir in the rest Sour Cream Mashed Potatoes or Cheesy Scalloped Potatoes Add to pot. Process as usual until smooth. Use more broth to adjust the thickness of the soup.
• Be prepared in advance. Roast the cauliflower 3 days in advance to reduce cooking time throughout the week.
• Make it spicy. Chop 1/4-1/2 fresh jalapeño or serrano peppers and sauté with onions for extra heat.
• Add cheese. Mix 1/4 cup cream cheese into the soup to add richness. Stirring in 1/4-1/2 cup of shredded cheddar cheese until completely melted will also give you a ladleful of cheesy soup.
• Creamy. Replace 1 cup of stock with heavy cream or 1/2 cup of heavy cream. Do not add until the last 10 minutes of cooking time.

Food recommendations

This hearty cauliflower soup is an easy dinner served with toast or breadsticks. The portions are smaller and I like it as an appetizer. paired with mine Lemon Garlic Butter Grilled Chicken or Honey Mustard Chicken Thighs. If you like steak, try mine New York Steak with Balsamic Vinaigrette or Grilled Ribeye Steak. For vegetarian ideas, try my Brussels Sprouts with Bacon and Air Fryer Asparagus.

Store correctly

Make sure it is completely cool before storing to prevent spoilage.

• refrigerator: Store in an airtight container for up to 4 days. If the soup tastes sour, discard immediately.
• refrigerator: Portion into freezer bags or containers. Freeze for up to 3 months. Thaw in the refrigerator overnight or reheat directly from frozen.
• To reheat: Microwave for 30 seconds, stir, then microwave again until hot. You can also put it in a pot and heat it over medium-high heat for 8-9 minutes.

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