Bacon Cauliflower Soup

This paleo-friendly Bacon Cauliflower Soup recipe is made with sautéed cauliflower, onion, and garlic and blended with almond milk and homemade broth! It’s total comfort food while still being nutritious! And it’s a delicious blend of creamy and crunchy textures! {Paleo-friendly + GF +DF}

Autumn weather is daring to come around. Chillier weather, drops of cool rain, and changing leaves hint at what’s to come. In response, my Costco trips now include cardigans, books, and warm socks! In truth, I don’t have a favorite season. Instead I like it when the seasons change. That is, in large part, one of the major benefits of Midwest living. 

So, as I trade my tank tops for cardigans and my flip-flops for soft socks, I also change out my weekly menus. And this Bacon Cauliflower Soup is SO toothsome, you need it in your life. Because why? Because when cauliflower is mixed with sea salt, coconut oil, garlic, and onion, dinner’s about to get real tasty! Then add crispy-fried bacon as a topping, and things start to get real serious. Ultimately, this Bacon Cauliflower Soup recipe is seriously tasty. It’s also another savory way to eat your vegetables and get your crunch ON!

So grab your warm socks and a sauté pan. Because we are going to whirl up a batch of this goodness in comfort…and style. Because obviously warm, plushy socks are all the rage on fashion runways. Or at least…they should be!

BACON CAULIFLOWER SOUP INGREDIENTS:

Here are the ingredients to make Bacon Cauliflower Soup. Note the optional mix-ins at the bottom of this list. You can customize the flavors to your liking!

• Bacon. I look for gluten-free bacon with the fewest added ingredients. Paleo bacon is also an actual thing but, depending on where you live, can be hard to find. Some companies that sell paleo bacon have online ordering and devilry options.
• Cauliflower. I break the heads of cauliflower into florets. Err on the side of smaller florets, as they will be easier to sauté.
• Onion and garlic. I dice the onion and press or mince the fresh garlic.
• Coconut oil. When I sauté vegetables, I love to coat them in coconut oil. The oil holds the flavors, seasonings, herbs, and spices in. Which also makes for delicious leftovers.
• Sea salt. I add about 1/4 to 1/2 teaspoon sea salt. Cauliflower + coconut oil + sea salt = YUM!
• Almond milk. Unsweetened is best. You can also use another milk alternative, if you prefer, such as cashew, rice, or coconut.
• Vegetable or chicken broth. I use either Homemade Vegetable Broth or Homemade Chicken Broth.
• Bay leaves. These add extra flavor. And because I dislike wasting food, I set them aside after simmering the sop ingredients. I then add them to any leftovers stored in the fridge. Word to the wise: make sure the bay leaves are peeking out of the soup when stored. That way you remember to remove them before eating the soup.
• Seasonings and herbs: Salt and pepper to taste. Dried sage and thyme, optional. Garlic powder and onion powder, also optional. Dried parsley – because it’s super-pretty and super-delicious.

HOW TO MAKE BACON CAULIFLOWER SOUP:

To create the final product, you will likely need to blend the soup in batches. So it’s a good idea to have a large serving bowl or saucepan nearby for pouring into while you work on the remaining batches.

Helpful equipment: Large sauté pan and a high speed blender. Mason jars for storing leftovers are also great. A large serving bowl or saucepan to pour the blended soup into before serving. 

1. In a skillet, fry bacon until crispy. Remove to a plate lined with paper towels or napkins. Pat the bacon to remove excess grease and then crumble the bacon into pieces. Set aside.
2. In a large sauté pan, melt the coconut oil and then add the sea salt, diced onion, and pressed or minced garlic. Sauté for about 5-6 minutes, or until the onions become translucent and the garlic starts to brown (but is not burned).
3. Next add in the chopped cauliflower florets. Sauté for about 7-10 minutes, or until the cauliflower florets are evenly coated and some of the edges are starting to brown. Depending on the size of the pan, you may need to stir or flip the cauliflower so the pieces on top have a chance to sauté on the bottom of the pan as well.
4. Then add the almond milk, broth, and bay leaves. Simmer, covered, for about 12-15 minutes. Remove from heat and let cool long enough that the liquid is no longer boiling. Remove the bay leaves and set them aside.
5. Transfer the cauliflower mixture in batches to a high speed blender and mix on HIGH speed until smooth, about 15 or so seconds. It’s a good idea to get a mix of cauliflower and liquid for each batch. Once blended, transfer soup to a saucepan, serving bowl, or mason jars. Repeat process until all cauliflower and liquid are blended together.
6. Season soup with salt and pepper, garnish with dried parsley, and top with crispy-fried bacon. Refrigerate leftovers in mason jars for up to three days.

VARIATIONS:

• Add more liquid. If you want a thinner soup, then add more milk or broth. For a balanced flavor, consider adding a little of both.
• Add dried thyme and sage. These warm-flavored herbs are delicious in this comfort food soup!
• Add garlic powder and onion powder. Even though we add fresh garlic and onion to the soup base, an extra sprinkle of these powders is delicious. You could use garlic salt or onion salt, if you don’t have the powdered versions on hand.
• Leave the bay leaves in the leftovers. If you don’t plan to eat all of your soup right away, add the bay leaves from the sauté pan to the leftovers. The flavors from the leaves will intensify the flavors of the soup. Be careful, though, not to eat the bay leaves. To make sure of that, I tuck my bay leaves in the soup just at the top so at least part of the leaf is still exposed. Then I remove it before reheating it for lunch or dinner.

If this recipe excites you, then you should also check out:

• Maple Bacon Sweet Potatoes
• Southwestern Quinoa Bacon Breakfast Bowl
• Texas-Style Maple Bacon Muffins
• Roasted Cauliflower Steaks
• Cauliflower Turmeric Stir-Fry

Happy early signs of fall, friends! I’m glad you’re here! ❤️❤️❤️

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