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Creamy Cauliflower Soup Recipe

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5 from 1 review

This creamy cauliflower carrot soup is cozy, smoky, and loaded with roasted vegetables, sharp white cheddar, and topped with crispy bacon. It’s an easy, flavor-packed soup that feels restaurant-worthy but is simple enough for a weeknight.

  • Author: Kylie
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings 1x
  • Category: Main Dish - Soup
  • Method: Oven + Stovetop
  • Cuisine: American

Ingredients

Units Scale
  • 1 large head cauliflower, cut into florets (about 1 pound or 6-8 cups of florets)
  • 3 large carrots, chopped
  • 3 tablespoons olive oil
  • 1 teaspoon rubbed sage
  • 1 teaspoon Italian seasoning
  • 12 ounces thick-cut bacon, diced
  • 1 large yellow onion, diced
  • 6 cloves garlic, minced or grated
  • dash of smoked paprika, optional
  • 32 ounces chicken stock
  • 1 teaspoon Dijon mustard
  • 1/2 cup heavy cream
  • 4 ounces shredded sharp white cheddar cheese + more for garnish
  • Kosher salt
  • fresh cracked pepper
  • sliced chives + crispy breadcrumb topping + pumpkin seeds for garnish

Instructions

  1. HEAT IT UP: Preheat oven to 425 degrees.
  2. PREP & ROAST VEGGIES: Add cauliflower and carrots to a large baking sheet. Drizzle with olive oil and sprinkle with rubbed sage, Italian seasoning, and a few large pinches of salt and pepper. Toss to coat evenly and roast for 30-35 minutes or until the cauliflower and carrots are fork-tender and the edges of the veggies have a bit of char.
  3. COOK BACON: While the veg is roasting, heat a large pot over medium-high heat. Add bacon and cook, stirring occasionally, until crisp. Use a slotted spoon to transfer bacon to a plate, leaving the grease in the pan. Discard all but a couple tablespoons of bacon grease. 
  4. AROMATICS: Add onion and a couple pinches of salt and pepper to the bacon grease and reduce heat to medium. Cook, stirring occasionally, for 6-8 minutes. Add garlic, a dash of smoked paprika, and a pinch of salt and pepper, and cook, stirring frequently, for another minute.
  5. BLEND BABY BLEND: Transfer cooked onion and garlic to a blender along with the roasted cauliflower, carrots, about 3 cups of chicken stock, and a couple very generous pinches of salt and pepper. Blend until smooth and creamy. Then transfer back to the large pot.
  6. MAKE IT CREAMY: Add Dijon mustard, heavy cream, and shredded cheese over medium heat. Stir occasionally until the cheese is melted.
  7. A HIT OF ACID: Stir in a splash of champagne vinegar. Then season to taste with salt and pepper.
  8. GARNISH: Top soup with a spoonful of cream, crispy bacon, shredded cheese, sliced chives, and crispy breadcrumb topping.
  9. THANK YOU: If you loved this recipe, let me know! Leave a comment and 5-star rating below!

Notes

  • Don’t overcrowd the roasting pan. Spread veggies in an even layer so they caramelize instead of steaming.
  • Blend in batches if needed, and don’t overfill your blender.
  • Taste before serving. The final splash of acid makes a huge difference.
  • Don’t skip the crispy breadcrumb topping! It’s the easiest way to add tons of flavor and delicious texture!

Find it online: https://midwestfoodieblog.com/creamy-roasted-cauliflower-carrot-soup/