Creamy Cauliflower & Bacon Soup (SO GOOD!)

Is there anything better in the winter months then a creamy, flavorful and warming soup? I think not.

This creamy soup is a cinch to make and is a great entree served with a side salad or some yummy bread like any of these. This delicious meal is almost dairy-free (easily sub the little bit of butter used for ghee or olive oil!) and is super creamy and packed with feel-good ingredients like cauliflower, coconut milk, garlic, and a little bit of delicious, quality bacon.  YUM.

Creamy, dreamy cauliflower soup.
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Creamy Cauliflower and Bacon Soup

Course appetizer, snack, dinner, lunch
Cuisine soup
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6

Ingredients

  • 2 heads organic cauliflower roughly chopped
  • 1 leek washed and chopped Look for ones that have a lot of white and pale green
  • 3 cloves garlic
  • 1 can full fat coconut milk
  • 2 Tbsp. avocado oil
  • 2 Tbsp. grass-fed butter ghee or olive oil work too
  • 1 cup fresh grated parmesan cheese
  • 1 tsp. garlic powder
  • 3 sprigs fresh rosemary, chopped
  • pink salt and black pepper to taste
  • 2-3 cups filtered water More water for a thinner soup, less for a thicker soup
  • 6 slices pasture-raised bacon, cooked and chopped into bite-size pieces

Instructions

  1. Preheat oven to 375 degrees and line two cookie sheets with parchment paper. 

    2. Toss chopped cauliflower in a avocado oil, rosemary and pink salt.

    3. Roast for 20 minutes, stirring halfway through.

    4. Meanwhile, sauté leeks and whole garlic cloves in grass-fed butter until translucent. 

    5. Remove roast cauliflower from the oven and reserve 1/4 of one head of cauliflower and set aside. 

    6. Add the remaining roast cauliflower, leeks, garlic, coconut milk, garlic powder, cheese, pink salt/black pepper, and water to a high powered blender (an immersion blender would work great too) and blend until smooth. 

    7. Transfer liquid to a slow cooker on warm setting to keep warm while you cook and chop the bacon. 

    8. Transfer chopped bacon and the reserved roasted cauliflower into slower cooker and stir until well mixed. Alternatively, keep bacon separate and sprinkle on as a topping. 

    8. Serve warm! Additional toppings to consider: more parm, crunchy chickpeas, fresh rosemary, bacon on top. 

What’s your favorite soup to enjoy in the winter? If you make this, let me know!

xx,

Marisa



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