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Cauliflower and bacon soup

Nothing says comfort like a bowl of soup when the weather starts to turn.

By Lisa Featherby
  • 15 mins preparation
  • 40 mins cooking
  • Serves 4 - 6
  • Print
Nothing says comfort like a bowl of cauliflower soup when the weather starts to turn. Top with sharp grated cheddar for a little extra indulgence.


  • 40 gm softened butter
  • 2 tbsp olive oil
  • 8 streaky bacon rashers, diced
  • 1 tbsp rosemary
  • 1 onion finely chopped
  • 2 garlic cloves, coarsely chopped
  • 1 small cauliflower (about 1kg), coarsely chopped
  • 500 ml (2 cups) chicken stock
  • 2 tbsp crème fraîche (or to taste)
  • Croûtons, to serve


  • 1
    Heat butter and oil in a non-stick frying pan over medium heat, add bacon and fry, stirring occasionally, until crisp (10-12 minutes). Add rosemary and stir until it starts to turn crisp (1 minute). Reserve bacon, rosemary and fat separately.
  • 2
    Add half the reserved fat to a saucepan over medium heat, add onion and garlic and stir until softened (10-12 minutes). Add cauliflower, stock and 500ml water, bring to the boil, then reduce heat to medium and simmer until cauliflower is tender (10-15 minutes). Remove from heat, add crème fraîche, blend with a hand-held blender until smooth and season to taste. Serve topped with bacon, rosemary and croûtons, and drizzle over remaining fat to taste.
  • undefined: Lisa Featherby