I love soup. Especially blended soups. They’re so creamy and warm and comforting. Creamy soups are just perfect for a cool autumn evening, and they’re filling without being too heavy.
My husband doesn’t love soups as much as I do, but he’ll eat them if I make them. What he does love, however, is Loaded Baked Potato soup. So I wanted to make something sort of like that (BACON!) but lighter. I used roasted cauliflower for the bulk of the soup, with just a few potatoes to thicken it without adding the weird glossiness arrowroot can lend if you use too much of it, and of course without corn starch.
I’m still not sure if my husband knows this is a cauliflower soup. I told him I was making loaded potato soup, and he took the kids to a playground while I made it. So he never actually saw the cauliflower. He didn’t come back and say, “Hey, this potato soup tastes…different. Did you do something weird to it?” Nope. Just, “This is good!” Shh… don’t tell him. Just kidding.
- 1 head of cauliflower, cut into florets
- 3 large red potatoes, washed and cubed
- olive oil
- Himalayan sea salt
- 1 lb bacon, cut into little pieces
- 1 Tbsp coconut oil
- ½ cup chopped celery
- ½ cup chopped carrots
- 3 cloves garlic, minced
- 1 onion, diced or 1 tablespoon dried onion
- 6 cups chicken broth
- 2 cups almond/coconut milk blend, or your milk of choice
- Frank’s Red Hot, to taste
- On a cookie sheet, drizzle the cauliflower and potatoes with some olive oil and sprinkle with salt and pepper. Throw it into a 400 degree oven for about half an hour.
- Meanwhile, throw the bacon in a skillet on medium-low so it can start rendering and crisping.
- Heat the coconut oil in a large soup pot. Add your onion (if using fresh), celery, carrots, and garlic. Let them cook a little bit together for a few minutes, but don’t let them burn!
- Add your roasted veggies to the pot, and pour in the broth and milk. If you’re using dried onion, add it now too.
- Don’t forget about your bacon. Take it out of the pan if it’s done!
- Heat to a boil, and cook for a few minutes.
- Turn off the stove and use an immersion blender to blend everything together until creamy. If you want a few chunks, you can leave them, but I prefer this soup to be smooth.
- Taste and add more salt, pepper, and a few dashes of Frank’s Red Hot if desired.
- Stir in your bacon, reserving a bit of it for garnishing.
I hope you enjoy this creamy cauliflower soup recipe!
So… you don’t have an immersion blender? No problem! You can still make this soup. Use a regular blender (just make sure to leave the top vented for escaping steam, with a towel over it for splatters, and blend in batches).
OR enter to win the updated version of the immersion blender I use at home. The one I have isn’t made anymore, but the current Cuisinart Smart Stick looks even better. It comes in 13 different colors, and it has two speeds (mine only has one). Mine has held up wonderfully through many years of blending, so I can only assume this one is just as sturdy.