Creamy Cauliflower Soup Recipe
Total Time
40 mins
Prep Time
10 mins
Cook Time
30 mins
Rating
4.79 out of 5 stars
(32)
Ingredients
16 cups
- 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
- 7 cups warm water
- 1 cup heavy cream
- 4 tsp salt or to taste
- 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 would you rate this recipe?
Preparation
Step 1
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.
Step 2
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.
Step 3
Add chopped potatoes and cauliflower, 7 cups warm water along with 4 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).
Step 4
Meanwhile cook your corn. Drain and cover to keep warm.
Step 5
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).
Step 6
To serve, Ladle into warm bowls and garnish generously with bacon bits, cooked corn kernels, and fresh parsley.
Step 7
Save recipe for the next time?
Chef's notes
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!
