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A bowl of creamy white soup with bacon and parmesan.

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 3 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

Equipment

  • Stove-top or Thermomix
  • Stick blender or Thermomix

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

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