cauliflower soup

Bacon and cashews are blended right into this<strong> Paleo Cauliflower Soup</strong> recipe which makes it super creamy and delicious. It's a low-carb and Whole30 soup recipe that everyone will love!

Creamy Paleo Cauliflower Soup with Bacon

raw cashews (see notes)

bacon,

white onion, chopped

garlic cloves,

cauliflower, chopped

chicken stock (Whole30 compliant, if needed)

thyme

black pepper

Sea salt,

chives and black pepper,

Place the cashews in a jar and cover them with hot tap water.

Cook the bacon until crispy in a large pot over medium-high heat, about 8 minutes. Remove the bacon with a slotted spoon and drain off all but 2 tablespoons of the oil.

Add the onion to the pot and let it cook for 5 minutes. Add the garlic and cook for 1 minute more.

Add the cauliflower, chicken stock, thyme, and pepper to the pot and bring the pot to a boil. Reduce the heat and simmer for 15 minutes, or until the cauliflower is soft.

Drain the water from the cashews and add them to your high-powered blender. Add half the bacon and half the soup and blend on high until smooth. Pour the soup into a new pot then blend the remaining soup. Season the soup to taste with sea salt.

Serve the soup topped with the remaining bacon, some chopped chives, and a little black pepper.

Made it today, easy and very tasty. Thanks

I JUST started Paleo this week and I had a lot of Cauliflower in and I knew I wanted to make a soup. Low and behold your site came up and this was THE BEST SOUP I have ever had and there's no dairy! It is delicious and easy. What's funny about it too is that no one would ever know that it had a cashew base if you didn't tell them. Thank you! This could win an award.

Do you have any idea of the calories per serving? Soup is delicious.

This roasted cauliflower soup is a blend of simple ingredients to create the perfect creamy purée. Just roast a few ingredients, then blend! Super easy!

Roasted Cauliflower Soup

cauliflower

onion

garlic

avocado oil (or olive oil)

cumin

coriander

salt and pepper (to taste)

vegetable broth (or

cauliflower florets

almond

Preheat your oven to 425F (220C).

Use a large knife to cut the cauliflower head in half through the stem, then quarters. Remove the florets from the quarters by slicing out the stem at a diagonal. Cut any large florets into small pieces.

Add the cauliflower florets to a baking sheet. Drizzle with avocado oil or olive oil and add the cumin, coriander, salt and pepper.

Use your hands to mix everything together on the baking tray.

Slice the onion in half, leaving on the outer skin. Rub a little oil on the cut side, then place the onion halves cut side down on the baking sheet.

Use a knife to slice one end off the unpeeled garlic cloves. This just makes it easier to squish them out after they&#x27;ve baked. Lay them on a piece of aluminum foil, drizzle with a little oil and wrap them in the foil.

Place the baking sheet in the oven and roast for 30-35 minutes, or until the edges of the cauliflower florets start to turn golden.

Save a few of the prettiest florets for garnish. Then transfer the remaining cauliflower to a high-powered blender. Remove the outer skin of the onion and the garlic cloves and add to the blender as well.

Pour the vegetable broth into the blender. Blend on high for one minute. If you&#x27;d like a thinner consistency, just add more broth or water.

To serve, add the roasted cauliflower soup to a bowl and top a couple roasted cauliflower florets, toasted almond slices and fresh thyme.

https://content.jwplatform.com/videos/TRc0py4b.mp4

Roasted cauliflower soup is a blend of a few simple ingredients to create the perfect soup recipe. It's creamy, a bit garlicky, and has a slight nutty aroma.

Cauliflower Soup

<em>Creamy cauliflower soup with sausage, bacon, and kale. Made with less than 10 ingredients. This soup is so creamy, sweet, and little spicy!</em>

Cauliflower Sausage Kale Soup

olive oil

bacon, chopped

onion,

garlic,

cauliflower florets,

(32 oz.) carton chicken broth

half and half

curly kale

Kosher salt and fresh black pepper

Red pepper flakes, for serving, optional

In a large dutch oven or heavy duty soup pot heat olive oil over medium heat.  Add sausage and bacon. Cook until sausage is browned and bacon is crisp, breaking up the meat as you go, about 8-10 minutes. Remove to a plate with a slotted spoon. Drain all but 2 tablespoons of grease.

Add onions and cook until  soft, about 3-4 minutes. Add garlic and cook for 30 seconds, stirring constantly.

Add cauliflower and chicken broth. Season to taste with salt and pepper. Simmer, uncovered, for 15 minutes or until cauliflower is tender.

Puree the soup until smooth in either a high-powered blender or with an immersion blender.

Add half and half and bring to a gentle simmer. Stir in sausage, bacon, and kale. Simmer until kale is wilted, about 5 minutes. Taste the soup for salt. Serve with a sprinkle of red pepper flakes.

This was amazing! Thank you:) I really love all your recipes!

I made this tonight and it was amazing! I used mild Italian chicken sausage because that’s all I could find. 
It was a huge hit for my family of 6, loved by all.

This recipe redeemed cauliflower for my husband and I! In the past, we tried dieting and in one of our diets, we ate way too much cauliflower. I was new to the veggie and didn’t know how to incorporate it well into our meals so it  wasn’t ever really done right. As a result, we grew to hate cauliflower and avoided it every chance we could! A little over 2 weeks ago, we started the Keto diet and on a rainy day like today, we were wondering if there were any keto friendly soups that were filling  and relatively  low in carbs. I came across this soup and decided to give cauliflower another chance... This recipe was so delicious, and my husband enjoyed it and felt really full! (He never feels full with soup and doesn’t really enjoy soups as much as I do) This will be a new must have in our home now! Thank you!!!

The cauliflower, sausage, kale soup was delicious.  I skipped the bacon because I didn't feel like cooking it, but I am sure it would have added a nice flavor as well.  I threw in some corn.   Fast and Easy recipe that I am sure I will make over and over with a few variations.  Thank you for the inspiration.

I made this with sweet Italian turkey sausage and it was SO GOOD!  It has officially been added to my winter soup rotation. Thank you so much for sharing!

My 9 year old picky eater begs for this soup! My keto husband can eat it too and I find it delicious. Still trying to convert my daughter but we will get there eventually. Amazing soup. Super yummy.

SO SO good. Easy to make, healthy and so tasty. Thank you so much!

My new favorite. Easy to make, healthy and so tasty. Thank you so much!

Just made this today. It is so delicious and was not hard work at all. Drizzling a little olive oil and sprinkling red pepper flakes made it even better.

Just made this for my wife. Delicious !! Thanks for this recipe

Made this with spicy chorizo and otherwise as written. I was skeptical, but totally converted. Delicious and I will pass on to my family and friends.

Low-carb, creamy, and delicious - Crock Pot Cheesy Cauliflower Soup is the ultimate comfort food for chilly nights! Topped with bacon, cheese, and chives it&#039;s so delicious you won&#039;t even miss the carbs!

Crock Pot Cheesy Cauliflower Soup

chicken broth

cauliflower (green part discarded & cut into chunks)

leeks (diced)

pepper

cheddar cheese (shredded)

heavy cream

Salt & pepper (to taste)

bacon

Green onion or chives (chopped)

cheddar cheese

Add chicken broth, cauliflower, leeks, garlic, and pepper to a 6-quart slow cooker.

Cover and cook on LOW for 6 to 8 hours.

Add everything from the slow cooker into a blender, cover, and pulse until smooth. (or use an immersion blender right in the crock pot.) Add the blended soup base back to the slow cooker.

Add in shredded cheese and heavy cream. Stir until the cheese is melted into the soup. Check the seasoning and adjust with salt and pepper to taste. (I usually add about a 1/4 teaspoon and a pinch of pepper.)

Portion soup into bowls and serve topped with bacon, cheese, and chives, if desired.

https://www.youtube.com/watch?v=iK2jLzVOdGU

GET THE RECIPE:
Find the recipe over at my site: https://realhousemoms.com/slow-cooker-cauliflower-cheese-soup/

Low carb Crock Pot Cheesy Cauliflower Soup is the ultimate comfort food for chilly nights! It’s so delicious and creamy you won’t even miss the carbs!

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Crock Pot Cheesy Cauliflower Soup // Real Housemoms

This creamy vegan cauliflower soup is so light and simple and although cauliflower is not one of our favorite veggies, we really enjoy this amazing recipe.

Creamy Vegan Cauliflower Soup

tbsp extra virgin olive oil

chopped onion

cauliflower,

vegetable broth (500 ml)

milk

tsp sea salt

yeast (optional)

Heat the oil in a large pot and add the garlic and onion.

Cook over medium-high heat until golden brown.

Add the cauliflower, broth and milk and bring it to a boil. Then cook over medium-high heat for about 15 to 20 minutes or until the cauliflower is soft.

Add the salt, black pepper and nutritional yeast and blend using an immersion or a regular blender.

Serve with your favorite toppings. We added some peas, toasted almond slices, chopped chives and more ground black pepper.

This vegetable soup is about as easy as it gets! Most of the veggies are pre-cut so the tedious part is already done. Perfect for busy days and those dreadful sick days. It also makes great leftovers for lunch.&nbsp;

Super Easy Cauliflower Vegetable Soup

Tbsp extra virgin olive oil

garlic, (peeled)

(32 oz) carton vegetable broth

(28 oz) can diced tomatoes

(16 oz) bag frozen petite mixed vegetables ((I used C&W))

(12 oz) bag frozen cauliflower

Italian seasoning

Salt and black pepper

low-sodium chick peas, (drained)

parsley

Heat olive oil in a large pot over medium heat.&nbsp;

Meanwhile add onion and garlic to a food processor and pulse until finely chopped.&nbsp;

Add onion mixture to oil in pan and saute 4 minutes, or until nearly softened.&nbsp;

Add in broth, diced tomatoes, mixed vegetables, cauliflower, Italian seasoning and season with salt and pepper to taste.&nbsp;

Bring mixture to a boil over medium-high heat, reduce heat to medium then cover and let boil until veggies have reached desired tenderness, 5 - 10 minutes.&nbsp;

Stir in chick peas and optional parsley. Serve warm with parmesan if desired.

Recipe source: Cooking Classy

Coconut Curried Cauliflower Soup is as healthy as it is delicious. It is made with roasted cauliflower, Thai-flavors, and coconut milk so it is creamy and has the best flavor. It's s 40-minute dinner recipe you're going to fall in love with!

Coconut Curried Cauliflower Soup

olive oil, divided

sea salt

carrots,

ginger, chopped

garlic cloves, crushed

turmeric

yellow Thai curry paste (can sub another color)

stock (I

coconut milk

chili

Preheat the oven to 420 degrees. Line a baking sheet with parchment paper.

Put the chopped cauliflower on the baking sheet, drizzle with 1 teaspoon of olive oil and sprinkle with sea salt. Roast the cauliflower for 30 minutes, or until it is soft and dark brown in many spots.

While the cauliflower is roasting, begin the rest of the soup. Heat the remaining 2 teaspoons of olive oil in a large pot over medium-high heat. Add the onion and sauté for 5 minutes. Add the carrots and continue to cook, stirring occasionally, until both the carrots and onion are brown, about 10 minutes. Add the ginger and garlic and cook for 1 minute. Add the turmeric and Thai curry paste and cook for 1 more minute. Deglaze the pan with a splash of the stock, scraping the bottom of the pot to remove and dark bits.

Add the remaining stock and bring the pot to a boil. Reduce the heat to low and gently simmer until the cauliflower has finished cooking. Pull the cauliflower from the oven and add it to the pot (reserve a few small pieces for garnish, if you&#8217;d like)

Using an immersion blender (or, working in small batches, use a regular blender) blend the soup until it is very smooth. Add the coconut milk and season to taste with sea salt.

Serve the soup garnished with the reserved cauliflower florets and any or all of the other garnishes.

Very yummy! Loved by all! Just the right amount of spiciness.  Will prepare again for sure!

We like flavourful international dishes, and this recipe was really good.  I made it with no deviations at all on a rainy cool fall day - it really hit the spot.  I highly recommend adding the lime juice at the end to brighten it up and the cilantro to add freshness and an additional flavour.

This is fantastic! I added an extra tablespoon of curry paste ( simply because I wanted to empty jar). Used low fat coconut milk. Hit the spot on a cold winter one 👍🏻 Green onions on top are a must.
One question: can it be put in freezer?

Good recipe as written, but can be even better.   Grate the ginger rather than chopping it so that it will puree more easily, and cook the onions and carrots longer to truly caramelize.  If you have access, add 3-4 kaffir lime leaves, slightly ripped, to the stock and vegetable mixture while it's simmering, then remove before pureeing.  You can add them back in for storage or freezing so they continue to impart flavor.  Add 1 lime worth of juice at the very end, and, if you're not vegetarian, a hit of fish sauce.  The lime and the fish sauce fill in the top and bottom notes and give depth to the overall flavor.

Absolutely awesome! I’m unsure if it’s all the fresh ginger or the yellow curry paste I used that elevated the heat factor, but we love it. Made it with chicken stock and want to try it with veggie stock next. Highly recommend this for an easy and pleasing meal. Really don’t want to change this recipe one bit, including the full fat coconut milk! So good!

Love love love this soup. Wish I could find yellow curry paste in New Hope Pa, put the red worked well. I added Yellowbird Sriracha with lime, garlic and date at the end for a little heat and sweetness. The next day was just as good. Thank you for sharing this recipe 😋

Delicious! Just the right amount of heat and so velvety smooth ( used my vitamix!).  Didn’t have fresh ginger but honestly the ground ginger was a great substitute 😜

You simply Rock! Thank you for sharing Love!

Looks delicious! Have to try this recipe. 

This soup is absolutely delicious. I added half the Thai curry paste (and mine was green) and half the coconut milk, but it was still very flavoursome and creamy. Will make again.

https://content.jwplatform.com/videos/KsZdyknN.mp4

Coconut Curried Cauliflower Soup is as healthy as it is delicious. It is made with roasted cauliflower, Thai-flavors, and coconut milk so it is creamy and has the best flavor. 

This family friendly creamy cheesy soup gets its unique taste and texture from roasting the vegetables.  If you prefer a creamier version simply puree 1-2 cups and add it back to the soup.

Roasted Broccoli Cauliflower Soup

broccoli

potatoes

salt

garlic powder

onion powder

butter

flour

half n half

white cheddar

In large ziploc bag combine cauliflower, broccoli, potatoes and olive oil. Shake to coat. Spread over nonstick baking sheet. Sprinkle with salt, pepper, garlic powder and onion powder. Bake for 15 minutes and remove broccoli. Bake for another 10 minutes and remove the cauliflower. Bake for another 10 minutes and remove the potatoes. All veggies should be fork tender before removing. Remove to plate.

In large saucepan melt butter, add onion and cook for 5 minutes. Reduce heat and add garlic; cook for additional 1 minute. Add flour and cook for 1 minute; stirring constantly.  Add chicken broth and half n half alternating between the two. Simmer until thickened; approximately 5 minutes whisking frequently. Add cheddar 1/2 cup at a time whisking in each time.

Coarsely chop broccoli and cauliflower. Add cauliflower, broccoli, potatoes and cumin to broth. Stir and simmer for 5-7 minutes.

Fantastic soup!  I loved the cheesiness of the white cheddar!

I think I could live on soup this time of year. This is a good recipe for sure. I loved it!

The perfect soup especially with the cold weather. Nice and cheesy!

This soup was so delicious and full of flavor!

This is an easy, gluten free one pot dinner made in your Instant Pot. Enjoy the rich flavor of creamy potato, cheese and bacon with cauliflower to add nutritious fiber and reduce calories!

Instant Pot Cheesy Cauliflower Potato Soup

lb bacon-chopped (OR choose a low sodium bacon substitute)

garlic-chopped

Set Instant pot to SAUTE. Press the +...

Set Instant pot to SAUTE. Press the + adjust button.

Prep and add in bacon and garlic. Cook...

Prep and add in bacon and garlic. Cook about four minutes or until bacon is cooked to slightly browned. Be sure to add enough extra bacon to reserve some for garnish if desired.

Once cooked. Drain off the grease and set...

Once cooked. Drain off the grease and set aside the amount of bacon you need for the garnish.

Add in the peeled potatoes, chopped cauliflower and...

Add in the peeled potatoes, chopped cauliflower and chicken stock. Place lid on and push vent to seal.

Press MANUAL button and Cook for 10 minutes...

Press MANUAL button and Cook for 10 minutes on high pressure. Turn pot off.

Natural release for 10 minutes. Then quick release...

Natural release for 10 minutes. Then quick release until pressure is totally released.

Remove the instant pot lid. Add in the...

Remove the instant pot lid. Add in the milk and 1 1/4 Cup of the cheese. Mash the potatoes and cauliflower with a potato masher or immersion blender until you like the consistency. Add more broth as desired.

Serve with remaining cheese shreds and bacon crumbles...

Serve with remaining cheese shreds and bacon crumbles on top as desired.

The ultimate healthy and creamy cauliflower soup... that&#039;s made with absolutely NO cream at all! Low fat, low calorie, low carb and totally delicious!

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