Cauliflower Soup Recipe | Happy healthy eating

This is creamy Roasted Cauliflower Soup Crispy bacon screams comfort food and will be the star of your fall menu. A bit of thyme, spicy chili oil and crunchy green onions in every bite take it up a notch and make it heavenly!

Why You'll Love This Cauliflower Soup Recipe

This buttery cauliflower soup with bacon is a comforting dinner after the leaves start to fall.

• Packed with vegetables. You load up the tender cauliflower, onion and veggie broth with every spoonful.
• Fancy—but simple. A little garlic, butter, tangy lemon juice and fresh thyme take this easy recipe to the next level.
• one-pot Everything comes together in the same container for easy cleaning later.
• Perfect for fall. Something about homemade roasted cauliflower and soup just screams “fall.”

What you will need

Sweet onions, aromatic garlic and herb thyme add a beautifully aromatic base to this rich cauliflower soup. Scroll down to the recipe card at the bottom of the post for exact amounts.

• Cauliflower- It can be fresh or frozen (thawed flower).
• olive oil- Vegetable, corn, and canola oils are great options.
• salt and pepper- Go for kosher salt and freshly-cracked black pepper.
• bacon – This can be regular or thick cut bacon.
• Yellow Onion- You can also use white onion.
• garlic- Fresh garlic and garlic paste are best for this.
• Vegetable broth- I prefer the low-sodium version. Chicken broth is a good swap.
• Thyme – Feel free to use fresh or dried thyme.
• Unsalted butter- Salted butter works too.
• lemon juice- If you are using lime juice, reduce the amount by half.

How to Roast Cauliflower

Cauliflower is easy to roast as long as it is cut into even sized pieces!

• It is ready. Preheat oven to 425F. Spread cauliflower on baking sheet. Season it with olive oil and salt.
• fry up Pop it in the oven for 20 minutes or until tender and slightly browned. Remove from heat and set aside.

How to Make Cauliflower Soup

Using bacon grease to sauté the vegetables packs the soup with natural smoky goodness. Scroll to the bottom of the post for the full recipe card.

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

• Fry the vegetables. Add onion and garlic to bacon grease in Dutch oven. Fry everything for 3-4 minutes, stirring occasionally. Stir in roasted cauliflower, thyme and broth.
• boil Bring the mixture to a boil and then reduce the heat. Simmer the soup for 20 minutes. Remove from heat for 10 minutes.
• Process it. Transfer the soup to a blender or use an immersion blender to process the soup until smooth. Add butter, lemon juice and more salt to taste. Blend again until well combined.
• serve Ladle soup into bowls and top with bacon, green onion, chili oil and fresh thyme. Enjoy!

Tips and variations

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

• Add toppings. Drizzle more bacon, green onions, or a drizzle of chili oil over the soup to add more flavor and texture.
• Use leftovers. mix mine 3 Ingredients Mashed Cauliflower or Whole roasted cauliflower In recipes to reduce food waste.
• Make cauliflower-potato soup. Stir in the residue Sour cream mashed potatoes or Cheesy Scalloped Potatoes Process as usual until smooth in pot. Adjust soup consistency with more broth.
• Prepare ahead. Roast the cauliflower 3 days in advance so you can cut down on cooking time during the week.
• Make it spicy. Chop up 1/4-1/2 fresh jalapeño or serrano chiles and sauté them with onions to add heat.
• Add cheese. Blend 1/4 cup of cream cheese into the soup for extra richness. Stir in 1/4-1/2 cup crumbles until completely melted to give you a cheesy spoonful of soup.
• Be creamy. Swap 1 cup broth for heavy cream or half-and-half. Don't add it until the last 10 minutes of cooking.

Serving suggestions

This hearty cauliflower soup is an easy dinner with toasty bread or breadsticks. In small portions, I like to serve it as a starter. Pair it with me Roasted Chicken with Lemon Garlic Butter or Honey Mustard Chicken Thighs. If you like steak, try mine New York Strip Steak with Balsamic Reduction or Grilled Ribeye Steak. For veggie side ideas, try mine Brussels sprouts with bacon And Air Fryer Asparagus.

Proper storage

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

• Fridge: Keep it in an airtight container for up to 4 days. Discard the soup immediately if it tastes sour.
• Freezer: Pour it into freezer bags or containers in serving-size portions. Freeze for up to 3 months. Thaw overnight in refrigerator or reheat directly from frozen.
• To reheat it: Microwave for 30 seconds, stir and microwave again until heated through. You can heat it in a pot on medium-high heat for 8-9 minutes.

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