There’s something incredibly comforting about a steaming bowl of creamy soup, and this cauliflower soup with bacon delivers on all fronts. The smooth texture, smoky bacon, and savory flavors create a perfect balance that will warm you from the inside out. But this isn’t just your average creamy soup—by using cauliflower as the base, this recipe becomes a low-carb delight that’s satisfying without feeling heavy.
A Flavorful Twist on Classic Cauliflower Soup
Unlike traditional cauliflower soup that often relies solely on the vegetable’s subtle flavor, this recipe steps it up a notch by adding smoky bacon, earthy mushrooms, and a touch of crushed red pepper for just the right amount of heat. The result? A layered, complex flavor profile that’s anything but boring.
What really makes this soup shine is the contrast between the creamy, velvety texture of the soup itself and the crispy bites of bacon on top. Every spoonful has a bit of crunch, a hint of spice, and that wonderful savory depth that only a good bowl of soup can offer.
The Secret Ingredient? It’s All About the Bacon
While the cauliflower forms the base of this soup, the real star of the show is, of course, the bacon. Cooking the bacon first and leaving the rendered fat in the pot infuses the entire dish with a smoky, rich flavor. The crispy bacon pieces are set aside and used as a topping, adding an irresistible crunch that contrasts beautifully with the creamy texture of the soup.
Tips for Making the Perfect Cauliflower Soup
To ensure your cauliflower soup turns out creamy and delicious every time, follow these handy tips:
- Roast the Cauliflower for Extra Flavor: Before adding the cauliflower to the soup, consider roasting it in the oven for 20 minutes to caramelize the edges. This adds a subtle sweetness and depth of flavor to the soup.
- Blend Carefully: If you want an ultra-smooth texture, use an immersion blender or transfer the soup to a high-speed blender. For a chunkier texture, blend half the soup and leave the rest as-is.
- Don’t Skip the Bacon Topping: The crispy bacon is not just a garnish—it’s an essential component of this dish. If you’re short on time, you can use pre-cooked bacon bits, but cooking fresh bacon will provide the best flavor.
Serving Suggestions
While this creamy cauliflower soup is delicious on its own, there are a few ways to serve it that can take it to the next level:
- Top with Fresh Herbs: A sprinkle of fresh chives or parsley adds a burst of color and freshness.
- Add a Spoonful of Sour Cream or Greek Yogurt: A dollop of sour cream or Greek yogurt swirled into the soup adds an extra layer of creaminess and a tangy flavor.
- Serve with a Side of Keto Bread or Crackers: A low-carb bread or cracker is the perfect vehicle to scoop up every last drop of soup. Try a slice of almond flour bread or a handful of flaxseed crackers.
Substitutions and Variations
This cauliflower soup is endlessly adaptable, making it easy to customize to your taste. Here are a few ideas to try:
- Go Dairy-Free: Swap the heavy cream for canned coconut milk or unsweetened almond milk for a creamy texture without the dairy.
- Boost the Protein: Add cooked, shredded chicken or a handful of shrimp for extra protein and heartiness.
- Add Extra Veggies: Toss in some spinach or kale at the end for a nutritional boost, or add diced carrots and celery for more flavor and texture.
Storing and Reheating Cauliflower Soup
This soup stores beautifully, making it ideal for meal prep or leftovers. Here’s how to store and reheat it:
- Refrigerate: Place any leftover soup in an airtight container and refrigerate for up to 4 days.
- Freeze: For longer storage, pour the cooled soup into a freezer-safe container, leaving some room at the top for expansion, and freeze for up to 3 months.
- Reheat: To reheat, thaw in the refrigerator overnight if frozen. Warm over medium-low heat on the stovetop, stirring occasionally until heated through. Avoid high heat to prevent the cream from curdling.
Cauliflower Soup With Bacon
Ingredients
- 6 slices bacon diced
- 4 cups cauliflower florets
- 4 cups water or chicken stock for more flavor
- 8 ounces mushrooms quartered
- ½ cup onion thinly sliced
- 3 cloves garlic minced
- ½ cup heavy cream
- ¼ teaspoon crushed red pepper
- 1 teaspoon salt
Instructions
- Saute bacon and cook until crispy*(this takes about 5 minutes). Scoop out the bacon and leave the fat in the Instant Pot.
- Saute the onions for 2-3 minutes then add the mushrooms and cook for 2-3 more minutes and add the garlic, salt, and red pepper and stir for another 30 seconds.
- Add the water and cauliflower and close the lid and make sure the sealing valve is closed.
- Cook on soup mode for 6 minutes (15 minutes to reach pressure and release pressure).
- Once the cooking cycle has finished, do a quick pressure release. Stir in the heavy cream.
- Serve the soup and top it with the crispy bacon.
