Cream cauliflower and bacon soup

There's nothing quite like the comfort of a warm bowl of soup in the winter, and this cream cauliflower and bacon recipe is no different. The silky texture and crispy bacon topping makes such an irresistible combination!

By Jo Wilcox
  • 40 mins cooking
  • Serves 4
  • Print
Try more of our deliciously warming soup recipes - we have something for everyone, with meaty treats and vegetarian delights from all over the globe.


  • 2 tbsp olive oil
  • 1/2 small leek, finely sliced
  • 1 clove garlic, finely diced
  • 6 rashers of bacon – 4 finely diced, 2 left whole
  • 1/2 tsp caraway seeds
  • 1 small cauliflower, roughly chopped
  • 750 ml water or vegetable stock*
  • 1 cup cream
  • Sea salt
  • Pesto and micro greens or roughly cut herbs, to garnish


  • 1
    Heat the olive oil in a large saucepan and sauté the leek, garlic, diced bacon and caraway seeds for 3-4 minutes over a low heat until soft and fragrant.
  • 2
    Add the cauliflower and water or stock, cover and simmer for about 20 minutes until the cauliflower is soft.
  • 3
    Blend in a food processor until creamy then return to pan (or use a stick blender). Add the cream and heat through gently without boiling. Remove from heat and season to taste with sea salt and cracked pepper.
  • 4
    Thinly slice remaining bacon rashers and fry until crisp.
  • 5
    Serve the soup in bowls or cups and top with crispy bacon, a swirl of pesto and a few micro greens or herbs.


*Check label if eating gluten free