Name: Cauliflower and Bacon Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 6 slices bacon (cut into lardons); 1 large onion (peeled and diced); ½ cup carrots (sliced); ½ cup celery (diced); 2 cloves garlic (minced); ½ teaspoon dried oregano; ½ teaspoon white pepper; ½ teaspoon salt; 1 large cauliflower (stem removed and coarsely chopped); 3 cups vegetable broth ((or chicken broth)); ¼ cup cream cheese; ¼ cup cheddar cheese (grated)

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Cauliflower and bacon soup is a nourishing and hearty one bowl meal. It's super easy to put together, is ready in less than an hour and all of the ingredients are simple and readily available.

Crispy bacon garnish, gated cheddar and a sprinkling of black pepper are the perfect garnish pairing for this delicious warming soup for winter days and nights. This soup is so hearty it's filling enough for dinner.

A white bowl of cauliflower soup with bacon bits — Cauliflower and Bacon Soup

Creamy or Textured Soup
Reheating and Storage
Ingredients For Cauliflower Soup With Bacon Bits
Directions For Cauliflower Soup with Bacon
Recipe Card for Cauliflower Soup

Creamy or Textured Soup

You can make this soup as creamy as you wish. I always like a little extra texture in my soup, but create a creamy soup if that's what you prefer. The consistency created in this recipe is more of a chowder than a soup.

As we say in Ireland, "there's atin' and drinkin' in it."

Blitz the soup in a blender or with a hand held immersion blender to the consistency you desire. Cream cheese is the key to making this soup creamy, but you can use heavy whipping cream instead, which is the ingredient of choice in Ireland for creamy soups.

However, I love the extra cheesy flavor a little hit of cream cheese brings to this soup, and cauliflower always tastes great with cheese. Cauliflower is often served with a cheese sauce in Ireland, as a side for Sunday roast dinner.

Cauliflower soup is made extensively in Ireland. My recipe today is not truly a traditional Irish recipe, since that version of this soup calls for a potato or two to be added. I'm sharing this soup recipe without using potatoes, since I wanted a lower carb version of Irish cauliflower soup.

A teaspoon of oregano is also not a traditional Irish ingredient, but I love the combination of oregano and cauliflower in this bowl of comfort.

Chunky white soup with grated cheddar cheese and bacon bits — Bacon bits and grated cheese as a garnish on cauliflower soup

Reheating and Storage

Cauliflower soup with bacon reheats really well on the stovetop or in the microwave.

If you make a big pot of this soup, it can be stored as leftovers in the refrigerator. It should last for 2 to 3 days if stored in an airtight container.

Freezing this soup is trickier however. Cream cheese or heavy cream do not freeze well. If you're planning on freezing it, I recommend not adding the cream cheese until you're ready to serve the soup.

If you wish to freeze half the soup you make, remove half before adding half the required amount of cream cheese to the remaining soup in the pot. Freeze the non-creamed soup in airtight soup containers, or lay individual portions, in well sealed freezer bags, flat on a baking sheet for freezing. Once they've become hard you can stack them in the freezer without the supporting tray.

Cream cheese and heavy whipping cream do not freeze well. They tend to separate and change texture, so I advise to avoid adding them to this soup if freezing. Add a dash of cream or a knob of cream cheese to each bowl as you serve reheated frozen soup.

Cauliflower, onion, garlic, cream cheese, carrots, celery bacon, salt, pepper and stock — Ingredients for Cauliflower and Bacon Soup

Ingredients For Cauliflower Soup With Bacon Bits

Here you’ll find a quick list of what you’ll need for this recipe. Check out the printable recipe at the bottom of this post for US and Metric equivalent versions of the recipe. There you can choose the measurement system that works best for you.

bacon slices, cut into pieces
onion, diced
sliced carrots
diced celery
garlic, minced
dried oregano leaves
white pepper
salt
cauliflower, stem removed and coarsely chopped
vegetable or chicken broth, depending on the consistency desired
cream cheese

Directions For Cauliflower Soup with Bacon

Here you’ll find step-by-step photographic instructions to help you recreate this recipe successfully. There are plenty of tips included along the way.

Cook the bacon garnish

First, prepare the bacon lardons, by chopping the bacon slices or rashers into small pieces.

Chopped bacon on a wooden chopping board with a knife — Bacon Lardons

In a medium or large stock pot or soup pot heat a little oil and cook the bacon pieces over medium heat until crisp.

Remove the bacon and drain it on paper toweling. Save the bacon pieces for the garnish.

Reserve the bacon cooking fat in the bottom of the pan. This fat will add lots of flavor to this soup.

Sliced carrots, diced onion and chopped celery on a white surface — Diced carrots onions and celery for cauliflower soup

Prepare and sweat the vegetables

Add the diced onion, carrots, and celery.

Cook for 3-4 minutes or until softened, scraping any browned pieces from the bottom of the pot with a wooden spoon.

Stir in the garlic, oregano, pepper, and salt.

Diced onion, carrots and celery in a pot with a wooden spatula — Sweating vegetables for cauliflower soup

Simmer to cook

The cauliflower should be broken into florets or small pieces. Discard the thick stem.

Add the cauliflower and 3 cups of broth to a soup pot or dutch oven. You can use vegetable broth or chicken broth. I like vegetable broth, even though the bacon definitely rules out this soup from any vegetarian categorization.

If you like a thinner soup and plan to blitz it completely smooth, then add a little extra broth.

Heat to boiling point, then lower the temperature and simmer the soup for approximately 20 minutes or until the cauliflower is fork tender.

Be sure to cook this soup on a simmer, rather than a rolling boil.

Cauliflower florets in a soup pot — Cauliflower in a soup pot

Blitz to desired consistency

Using an immersion blender, purée about half of the soup. The consistency is completely up to you. Blitz away if you want a smooth and creamy soup. For today's recipe I'm featuring a more textured version, which I would consider a chowder.

Add additional broth if desired to achieve the consistency you like. For a creamy cauliflower soup you will definitely need additional broth.

Add cream cheese to the soup and stir until melted and combined. If you prefer, you can add heavy whipping cream instead of the cream cheese. Pouring cream is used in many Irish soup recipes.

A ladle full of chunky cauliflower soup with speckles of carrot — Textured cauliflower soup

Make sure you heat the soup completely before serving, especially if you added additional cold broth.

Ladle into big soup bowls and serve topped with cooked bacon and a sprinkling of grated cheddar cheese, and a little pepper if you wish.

This soup is delicious is served with crusty bread, potato bread, or of course, Irish brown bread.

A bowl of cauliflower soup with bacon bits displayed beside a head of cauliflower — Cauliflower and Bacon Soup

This cauliflower chowder soup is perfect for cold winter days and evenings - a tasty lunch or dinner soup, and super quick and easy to make.

Recipe Card for Cauliflower Soup

If you would like to print this recipe, please feel free to add it to your kitchen collection.

Cauliflower and Bacon Soup

Cauliflower and bacon soup is a nourishing and hearty one bowl meal, and all of the ingredients are simple and readily available.

5 from 6 votes

Print Pin Rate

Course: Soup

Cuisine: American

Keyword: Cauliflower, Creamy Soup, Soup

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings:

Calories: 202kcal

Equipment

Soup Pot 4 Quart

Ingredients

6 slices bacon cut into lardons
1 large onion peeled and diced
½ cup carrots sliced
½ cup celery diced
2 cloves garlic minced
½ teaspoon dried oregano
½ teaspoon white pepper
½ teaspoon salt
1 large cauliflower stem removed and coarsely chopped
3 cups vegetable broth (or chicken broth)
¼ cup cream cheese
¼ cup cheddar cheese grated

US Customary - Metric

Instructions

In a medium stock pot, cook bacon over medium heat until crisp. Remove bacon and drain on paper toweling.
To the pot add the onion, carrots, and celery. Cook for 3 to 5 minutes or until softened, scraping any browned pieces from the bottom of the pot with a wooden spoon. Stir in the garlic, oregano, pepper, and salt.
Add the cauliflower and 2 cups of broth to the pot. Turn up the heat until the soup reaches boiling point, then lower the heat and simmer for approximately 20 minutes or until the cauliflower is tender.
Using an immersion blender, purée about half of the soup. Check the consistency and add additional broth if desired.
Add cream cheese to the soup and stir until melted and combined. Serve topped with cooked bacon and/or cheese.

Nutrition Facts

Cauliflower and Bacon Soup

Amount Per Serving

Calories 202 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 6g38%

Cholesterol 30mg10%

Sodium 926mg40%

Potassium 568mg16%

Carbohydrates 13g4%

Fiber 4g17%

Sugar 6g7%

Protein 8g16%

Vitamin A 2244IU45%

Vitamin C 71mg86%

Calcium 91mg9%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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