Cauliflower soup is underrated, and adding coconut milk to it was a smart call that not enough people make. Beef broth deepens the base in a way vegetable broth just does not, and the coconut milk smooths everything without going sweet or tropical. It does something real against the creamy neutral of the soup. Roast the cauliflower before it goes into the pot if you have twenty extra minutes; the flavor difference is noticeable.
How to Make Cauliflower Coconut Soup with Crisp Bacon
Building the base
Fry onion, carrot, and garlic in coconut oil until soft before the cauliflower goes in. Brown the cauliflower slightly in the pot before adding liquid. That bit of color changes the flavor of the finished soup.
Blending
An immersion blender works fine. Blend until completely smooth, then stir in the coconut milk off the heat so it does not separate. Taste for salt before serving. 
Bacon topping
Bake the rashers on a rack in the oven rather than pan-frying. They come out flatter, crispier, and easier to crumble. Add them right before you serve so they stay crunchy in the bowl.
Cauliflower Coconut Soup with Crisp Bacon
- Total Time: 65 minutes
- Yield: Serves 4
- Diet: Omnivore, Gluten-Free
Description
Creamy coconut milk soup with tender cauliflower and crunchy bacon. A comforting and flavorful weeknight meal.
Ingredients
- 1 large cauliflower
- 1 tbsp coconut oil
- 1 medium onion, diced
- 2 large carrots, peeled and diced
- 2 cloves of garlic, peeled and smashed
- 2 cups (473 ml) beef broth
- 1 cup (237 ml) water
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/2 cup (118 ml) coconut milk
- few rashers of bacon, baked crisply
Instructions
- Cut the cauliflower roughly into smaller pieces and set aside.
- Heat a large pot and add the coconut oil. Fry the onions, carrots, and garlic for about 5 minutes, or until softened. Add the cauliflower and fry until it becomes slightly browned.
- Add the broth and water, bring to a boil. Reduce heat and simmer (covered) until the vegetables are tender, about 45 minutes.
- Puree the vegetables with a stick blender in the pot (or use a blender; be careful of hot liquid splattering—use a kitchen towel if necessary).
- Add salt, pepper, and coconut milk; stir to combine.
- Add crispy fried bacon bits on top and serve.
Notes
- For a richer flavor, roast the cauliflower before adding it to the soup.
- To make this soup vegan, omit the bacon and use vegetable broth.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 10
- Unsaturated Fat: 3
- Carbohydrates: 25
- Fiber: 5
- Protein: 8
- Cholesterol: 15
Find it online: https://honestcooking.com/cauliflower-coconut-soup-crisp-bacon/
Frequently Asked Questions
Can I use vegetable broth instead of beef broth?
Yes, though the soup will be milder. Beef broth gives it a deeper, more savory flavor. If using vegetable broth, consider adding a bit of soy sauce to compensate.
How do I blend hot soup safely?
Use an immersion blender directly in the pot. If using a countertop blender, fill it no more than halfway, remove the center cap from the lid, and cover with a folded kitchen towel. Blend in batches.
Can I make this dairy free?
It already is. Coconut oil and coconut milk keep this soup free of dairy. Just skip the bacon or use a plant based alternative if you also want it meat free.
