Creamy Cauliflower and Bacon Soup Recipe (2024)

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A match made in cream soup heaven.

By

J. Kenji López-Alt

Creamy Cauliflower and Bacon Soup Recipe (1)

J. Kenji López-Alt

Culinary Consultant

Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.

Learn about Serious Eats'Editorial Process

Updated November 03, 2022

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Creamy Cauliflower and Bacon Soup Recipe (2)

Why It Works

  • Cauliflower and bacon are natural-born partners. By first rendering bacon fat and then using it as the base for our soup, we create extra layers of flavor even before the cauliflower hits the pot.

You know who get along great together? Cauliflower and bacon. That's who. But cauliflower and creamalsohave a thing going on. Obviously there's only one way this can end, and it ain't pretty.

Scene:Bacon struts into the the diner, his body extra streaky, his skin extra crisp. He walks up to the bar and orders a milk, chocolate. He takes a big swig then walks over to the booth full of brassicas in the corner.

Bacon:Cauliflower, I'm bacon. Bacon McCrisp, and I'm your density. I mean...I am yourdestiny.

Cream walks into the bar and looks around, angrily.

Cream:Hey McCrisp, I thought I told you to stay away from my brassica. Well, it's gonna cost you.

The two engage in a mighty exchange of fisticuffs, eventually dragging poor cauliflower into the brawl and pummeling each other into a purée so smooth, light, creamy, and delicious that it threatens to cause a rift in the space-time continuum.

Close scene.

At least, that's how it all goes down in my head. In reality, the details are a lot more mundane, but the end result no less delicious.

There's not really much to this soup other than getting three ingredients together that were born to be together. We start by sautéing bacon in a saucepan until crisp, then use that rendered bacon fat to sweat some onions, garlic, and scallions. In goes chicken stock, cream (half-and-half or milk will work if you'd prefer), and cauliflower for a simmer.

As it cooks, the dairy will break. This is not a problem, because once you dump everything into a blender and purée it, it all comes back together.

Creamy Cauliflower and Bacon Soup Recipe (3)

Bacon goes back in along with some scallions, the soup gets seasoned, and that's about all there is to it. Sometimes simple perfection is just not worth messing with.

I see dinner in your future.

October 2014

Recipe Details

Creamy Cauliflower and Bacon Soup Recipe

Active20 mins

Total45 mins

Serves4 servings

Ingredients

  • 1/2 pound sliced bacon, cut into 1/2-inch pieces

  • 1 medium onion, finely chopped (about 1 1/2 cups)

  • 6 scallions, white and pale green parts only, thinly sliced

  • 4 medium cloves garlic, thinly sliced

  • 1 quart homemadeor store-bought low-sodium chicken stock, plus more as needed

  • 2 bay leaves

  • 1 cuphalf-and-half or heavy cream

  • 1 head cauliflower, cut into florets

  • Kosher salt and freshly ground black pepper

Directions

  1. Heat bacon in a large Dutch oven over medium-high heat, stirring constantly until bacon is completely crisp. Remove from Dutch oven with a slotted spoon and set aside, leaving fat in Dutch oven.

  2. Add onions, half of scallions, and garlic, and cook, stirring constantly and scraping up browned bits from the bottom of the pan until onion is softened, about 5 minutes.

  3. Add chicken stock, bay leaves, half-and-half (or cream), and cauliflower. Season to taste with salt and pepper. Cover and cook until cauliflower is completely tender, about 30 minutes.

  4. Working in batches, blend soup until completely smooth (if you don't have a very powerful blender, remove the bay leaf before blending. If an extra-smooth soup is desired, pass the soup through a fine-mesh strainer after blending); if soup is too thick, whisk in additional hot chicken stock, 1/2 cup at a time, until you've reached the desired consistency. Season to taste with salt and pepper and serve sprinkled with crisp bacon pieces and remaining scallions.

Special Equipment

Blender, Dutch oven

Read More

  • How to Make Creamy Vegetable Soups Without a Recipe
  • Soups
  • Stovetop
  • Bacon
  • Cauliflower
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Nutrition Facts (per serving)
411Calories
27g Fat
16g Carbs
28g Protein

×

Nutrition Facts
Servings: 4
Amount per serving
Calories411
% Daily Value*
Total Fat 27g35%
Saturated Fat 11g56%
Cholesterol 77mg26%
Sodium 1886mg82%
Total Carbohydrate 16g6%
Dietary Fiber 4g15%
Total Sugars 8g
Protein 28g
Vitamin C 70mg350%
Calcium 140mg11%
Iron 2mg12%
Potassium 879mg19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Creamy Cauliflower and Bacon Soup Recipe (2024)

FAQs

What is the name of the French soup made from cauliflower? ›

Crème du Barry: Cream of Cauliflower Soup

Called Crème du Barry in France, its name lies in history, like many good French recipes. This easy, rich and creamy soup was named after Madame Jeanne Bécu, comtesse du Barry, a famous French beauty who was the last official mistress of the ill-fated king, Louis XV.

What brings out the Flavour of cauliflower? ›

This is true of any vegetable — boiling it will give you a flavor closer to the raw flavor, which means more bitterness and more astringency. Caramelizing it will bring out its hidden sweetness. This light, vibrant roasted cauliflower salad is a recipe I developed for the fall menu at Duo.

How do you add depth of flavor to soup? ›

"If your broth is lacking in savory richness, try adding roasted onion, tomato paste, mushrooms, seaweed, soy sauce, or miso. These ingredients add umami flavor and depth to broth," she says. The choice of ingredient depends on the recipe, though.

How do you thicken cauliflower soup? ›

How to thicken cauliflower soup: Nobody wants an overly-thin soup. We thicken our cauliflower soup by blending the entire soup in batches using a blender or immersion blender once cooked. This (in addition to our heavy cream) helps thicken our soup up nicely to a hearty texture.

What is the mother soup? ›

Initially, Pickowicz posted an Instagram story inquiring if any of her followers also had a "mother soup," which she noted as something that "she had been continuously cooking and feeding with new ingredients." Her original "soup mother" IG story defines a soup mother process as such: "I eat all my soup except for 10% ...

What is the national soup of Italy? ›

Minestrone Soup - National Soup of Italy.

Is there a cream of bacon soup? ›

Bacon lovers, it's time to celebrate: Campbell's® Condensed Cream of Bacon Soup, our newest cooking soup, is made with real bacon and fresh cream. Its luscious texture is delicious on its own or adds the rich, smoky bacon flavor you crave to recipes like our Creamy Bacon Mac & Cheese.

Is cream of bacon soup good? ›

Campbell's® Condensed Cream of Bacon soup is an incredibly versatile soup. It's delicious when eaten on its own and also a great addition to help you make delicious weeknight recipes!

What is cream of bacon soup made of? ›

CHICKEN BROTH (WATER, CHICKEN STOCK), VEGETABLE OIL (CORN, CANOLA AND/OR SOYBEAN), CREAM (MILK), BACON, MODIFIED CORN STARCH, WHEAT FLOUR, SALT, SOY PROTEIN ISOLATE, YEAST EXTRACT, DEHYDRATED GARLIC, BETA CAROTENE, FLAVOUR.

Why do you soak cauliflower before cooking? ›

If you're planning to roast the cauliflower whole or slice it into steaks, slice off the thick stem at the base. Drop the whole cauliflower head upside-down into cool, salted water. Let it soak for 10 to 15 minutes to remove dirt, residue and bugs.

What is broccoli and cauliflower together called? ›

Romanesco, also known as broccoflower or Roman cauliflower, is a chartreuse, unique-looking vegetable prized for its appearance and mild flavor. It is sometimes assumed to be a hybrid between broccoli and cauliflower but is botanically different (although related).

How do I fix bland tasting soup? ›

Add acidity: A squeeze of lemon or lime juice, a dash of vinegar, or a splash of wine can brighten the flavors of a soup and make it taste more complex. Experiment with different cooking methods: Roasting or caramelizing vegetables before adding them to the soup can bring out thei.

Why does my soup have no flavor? ›

Let the Broth Evaporate and Cook Longer

If your broth tastes thin and bland, you may want to cook and let it evaporate for longer. That helps concentrate its flavors and gives you a better-tasting soup broth. Be sure to remove the lid to let the steam escape.

What gives vegetable soup that depth of flavor? ›

**Herbs and Spices:** Use a variety of herbs and spices such as thyme, rosemary, oregano, bay leaves, cumin, coriander, or smoked paprika to enhance the taste. 3. **Broth or Stock:** Choose a flavorful broth or stock as the soup base. Vegetable, mushroom, or a combination of vegetable and chicken broth can add depth.

What to add to flavorless vegetable soup? ›

When I think of vegetable soup, I think of a thin, flat-tasting soup with no fat — aka, no flavor! Here's how we fix that in this Vegetable Soup recipe: Adding a parmesan cheese rind to the simmering soup infuses it with salty, umami flavor. This is SUCH an easy way to add tons of flavor to soup.

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