This Creamy Cauliflower Soup with Crispy Bacon is pure comfort food. Instead of heavy cream, the recipe uses full‑fat coconut milk for a silky, slightly sweet base that complements the crunchy bacon sprinkled on top. It’s simple, cozy, and dairy‑free without skimping on flavor.
I’ve discovered I’m more fond of tomatoes and citrus than I realized, which is funny because they don’t immediately come to mind when I think of favorite foods. A good friend pointed out that many of my Souper Sunday recipes include one or both of those ingredients, and that made me look at my recipes a little differently.
My friend Eseids—who runs a music blog and happens to be allergic to both tomatoes and citrus—once told me how excited she was when she thought a recipe I posted would be safe for her to eat. It turned out to have citrus, so that was a miss. This cauliflower soup, however, is made without tomatoes or citrus, so it’s dedicated to her.
Eseids has been a friend for nearly two decades. When we were nine I managed to spill a “bath” of strange ingredients for our inflatable pet glove all over her bed and she didn’t get mad. That was a sign—she’s the kind of person who sticks with you. After years of living in different cities, we both ended up in San Francisco, and being close to her has been a real gift.
So this soup is for her: dairy‑free, tomato‑free, and citrus‑free, but full of care. Think of it like a modern mixed tape—one of those little gestures I used to make for her birthday. It’s warm, familiar, and a little indulgent thanks to the coconut milk and crisp bacon.
I’m grateful for friends like Eseids who make moving and life changes easier. If this soup doesn’t fully repay her for all she’s done, I’ll at least join her at SoulCycle to show my appreciation. Love you, Eseids.
Creamy Cauliflower Soup with Crispy Bacon
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6–8 bowls
Ingredients
- 1 tbsp olive oil
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 2 celery stalks, chopped
- 1 large head cauliflower (roughly 5 cups, chopped)
- 4 cups water or stock
- 1 can full-fat coconut milk (13.5 fl/oz)
- 1 tsp dried thyme
- salt + pepper, to taste
- 1/2 package of bacon (about 6 pieces), cooked until crispy
Instructions
- Add the olive oil to a large stockpot over medium heat.
- Add the diced onion and cook until translucent, about 5 minutes.
- Add the garlic and chopped celery and cook for 2 more minutes.
- Add the chopped cauliflower, water or stock, and the coconut milk; stir to combine.
- Season with dried thyme, salt, and pepper to taste.
- Bring to a boil, then reduce heat and simmer for 30 minutes, until the cauliflower is very tender.
- Turn off the heat and let the soup cool at least 10 minutes before blending.
- Use an immersion blender or transfer batches to a standard blender and blend until smooth and creamy.
- Chop the cooked bacon into small bits.
- Serve the soup hot, topped with a generous handful of crispy bacon bits.
- Store leftovers in the refrigerator for up to 5 days.
- The soup freezes well if you omit the bacon before freezing; add crispy bacon when reheating to preserve texture.
FYI: I like the Trader Joe’s coconut milk in this soup for its richness and flavor.