This velvety roasted cauliflower soup has a beautiful flavor without needing any dairy and is topped with crispy bacon and bright pesto.
I’m in full SOUP mode! Using my bone broths, veggies, and the blender makes me a happy woman. This creamy roasted cauliflower soup has a deep, nutty flavor (hayyyy roasted cauliflower!!), with a creamy consistency and all the bone broth healing powers!
As a bonus, I’m throwing in some collagen powder (can’t stop, won’t stop) and topping it off with a dollop of pesto and crispy bacon bits. These flavors come together like a winter miracle snow globe in your mouth. 
Yes, I’m that confident – you will love this!
P.S. Although I do use a bit of coconut cream in this, you will not taste the coconut. I commonly get asked about that, but in small doses and when mixed with other ingredients, it’s really just used for the texture instead of dairy cream.
Click here for the dairy-free pesto recipe.
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Bacon, Pesto and Cauliflower Soup
- Total Time: 60 minutes
- Yield: Serves 4
- Diet: Gluten-Free, Dairy-Free
Description
Creamy, dreamy cauliflower soup gets a smoky bacon boost and vibrant pesto swirl. Perfect for a cozy night in!
Ingredients
- 1 medium head of cauliflower
- 1 tsp coconut oil (melted)
- 4 slices bacon (nitrate-free, sugar-free)
- 1 small yellow onion (diced)
- 4 cups (950 ml) bone broth (homemade or bought)
- 3 Tbsp coconut cream (canned)
- 6 scoops collagen peptides powder (I use Vital Proteins)
- pinch of sea salt
- 2 Tbsp dairy-free pesto (link too recipe is above this box)
Instructions
- Preheat oven to 400°F (204°C).
- Cut the head of cauliflower into small florets, toss in coconut oil, and spread evenly on a parchment paper-lined baking sheet.
- Roast for 30 minutes, tossing halfway through.
- Remove from oven and set aside. Turn the oven off.
- On the stovetop, in a bottom-heavy pan or Dutch oven, add the bacon slices.
- Cook over medium heat until fat is rendered and bacon is crispy.
- Set bacon aside on a paper towel-lined plate.
- In the bacon grease, add chopped onion and sprinkle with sea salt.
- Stir with a wooden spoon for 3-5 minutes until translucent.
- Add the roasted cauliflower florets and stir to coat in the grease and onions.
- Add bone broth and turn the heat high to bring to a boil.
- Once boiling, reduce heat to low, cover the pot, and simmer for 15 minutes, or until the cauliflower is very soft.
- Turn off the heat.
- Transfer to a high-speed blender and add coconut cream, collagen, and another pinch of sea salt.
- Blend on high for 30 seconds until creamy and well combined.
- Serve in bowls, topping each with a drizzle of pesto (approximately 1/2 Tbsp or more per bowl) and crushed bacon.
- For a non-AIP version, add pepitas or other seeds.
- Serve hot; store leftovers in a mason jar in the refrigerator.
Notes
- For a richer flavor, use homemade bone broth.
- To make this soup vegan, omit the collagen peptides and use full-fat coconut milk instead of coconut cream.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 5
- Sodium: 500
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 8
- Carbohydrates: 15
- Fiber: 5
- Protein: 15
- Cholesterol: 40
Frequently Asked Questions
What type of bone broth should I use for the soup?
You can use either chicken or beef bone broth, depending on your preference, as both will enhance the soup’s flavor.
How do I achieve the best texture for the roasted cauliflower?
Make sure to roast the cauliflower until it’s golden brown and tender, which will give the soup a rich, nutty flavor and a velvety texture.
Can I make the pesto from scratch, and what ingredients do I need?
Yes, you can make your pesto from scratch using fresh basil, garlic, nuts, olive oil, and nutritional yeast; alternatively, you can use the linked dairy-free pesto recipe.
