Creamy Cauliflower Soup with Bacon & Parmesan (and NO cream!)

You won’t believe that this delicious creamy cauliflower soup with bacon & parmesan is made with no cream at all!! Healthy and yummy!

You know how we all have our own little quirky things when it comes to food? Well here’s one of mine… I absolutely love creamy dishes, but my body really doesn’t like cream. If I eat something with cream in it, you can be guaranteed I’ll feel sick afterwards. Which to be quite honest, is super annoying. Mind you, I’ll still occasionally tempt fate and go for the creamy option even though I know it’s going to end badly – yep, you could say that I never learn.

A creamy cauliflower soup recipe… without any cream at all!

And so, I’ve come up with the perfect cauliflower soup recipe for all of us who LOVE those creamy soups, but don’t want to actually use cream! Seriously, this tastes so creamy you would swear it has cream in it. But I pinky promise it doesn’t.

As you probably know, cauliflower is one of those awesome little vegetables that goes beautifully creamy when you cook it and then blend it all up (you can even make a really creamy sauce using cauliflower which is way healthier than your usual white sauce).

What you need to make cauliflower soup

The best thing about this cauliflower soup is that you need hardly any ingredients at all AND it will be ready in no time (making it perfect for a midweek dinner or a lazy weekend lunch). To make this soup, you’ll need:

• cauliflower
• vegetable stock liquid
• salt and pepper, to taste
• butter
• parmesan cheese
• crispy bacon… YUM!

This is seriously the simplest, yummiest, creamiest (but not actually ‘creamy’!) soup that will keep you nice and toasty warm this winter.

More healthy winter soup recipes

Click here to check out my favourite healthy soup recipes. 

Healthy & Creamy Cauliflower Soup | NO cream!

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

5 from 2 votes

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Course: Dinner

Cuisine: American, Australian recipe

Keyword: cauliflower soup

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 6 serves

Calories: 85kcal

Author: Lucy - Bake Play Smile

Ingredients

• 1 litre (1000g) vegetable stock liquid
• 1 kg cauliflower cut into small florets (approx 1 large cauliflower)
• sea salt and pepper to season
• 20 g butter
• 150 g bacon optional, cut into small pieces
• 60 g parmesan cheese finely grated

Metric - US Customary

Instructions

Conventional Method

• Place the chopped cauliflower and vegetable stock into a large pot. Season with salt and pepper.
• Boil for 25 minutes or until the cauliflower is very soft.
• Meanwhile, cook the bacon until crispy in a frying pan on the stove-top, or alternatively, place the bacon pieces onto a baking tray and cook in an oven preheated to 190 degrees celsius (about 15-20 minutes).
• Remove the cauliflower pot from the stovetop and allow to cool slightly.
• Add the butter and then use a stick blender to puree the soup until smooth and creamy.
• Add half of the parmesan cheese and blend through.
• Optional: serve the soup with the crispy bacon pieces and the remaining parmesan cheese.

Thermomix Method

• Place the parmesan cheese into the TM bowl and grate on Speed 10 for 10 seconds. Set aside. 
• Place the chopped cauliflower and vegetable stock into the TM bowl. Season with salt and pepper. Cook for 25 minutes, 100 degrees, Speed 1.
• Meanwhile, cook the bacon until crispy in a frying pan on the stove-top, or alternatively, place the bacon pieces onto a baking tray and cook in an oven preheated to 190 degrees celsius (about 15-20 minutes).
• Add the butter to the Thermomix bowl and puree on Speed 8 (slowly increasing) for 2 minutes or until completely smooth and creamy.
• Add half of the parmesan cheese and mix for a further 30 seconds on Speed 8.
• Optional: serve the soup with the crispy bacon pieces and the remaining parmesan cheese.

Notes

RECIPE NOTES & TIPS

Chop your cauliflower into small florets as they'll cook quicker than larger florets.

Cook the cauliflower until it's super soft - to the point where it easily breaks apart when touched with a fork. 

Use a hand-held blender to blend the soup in the pot. Alternatively, allow the soup to cool and then blend in batches in a food processor or blender (make sure that it's cooled first). 

Use a good quality vegetable stock (I like the brand Vegeta)

You can buy finely grated parmesan cheese or grate your own. 

I recommend using chopped streaky bacon for the crispiest result! You can cook the bacon in a frying pan or in the oven. 

Thermomix specific tips: When adding the cauliflower and stock liquid to the Thermomix bowl, do not go past the max fill line. Very slowly increase the speed when pureeing the soup. If the machine starts to shake, turn the speed down and very slowly increase. 

Storing & Freezing - this soup can be stored in an airtight container in the fridge for up to 2 days. Alternatively, it can be frozen for up to 3 months. 

Nutrition

Calories: 85kcal | Carbohydrates: 8g | Protein: 5g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 155mg | Potassium: 498mg | Fiber: 3g | Sugar: 3g | Vitamin A: 122IU | Vitamin C: 80mg | Calcium: 96mg | Iron: 1mg

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