This Creamy Cauliflower Soup with Crispy Bacon is comfort food at its finest. But we’ve ditched the cream for the smooth sweetness of coconut milk, which pairs perfectly with the crunchy bacon bits sprinkled on top. This is not your average soup recipe!
So apparently I like tomatoes and citrus…a lot! Now, this surprises me because when I think of my favorite foods, neither tomatoes nor citrus come to mind. Sure, I like both just fine but I’m certainly not jumping at the opportunity to eat them. But as it turns out, I like them more than I was aware of.
You see, my dear friend Eseids (who also runs an epic music blog!) is allergic to both tomatoes and citrus and she kindly pointed out to me that just about every single one of my Souper Sunday recipes has involved at least one of both.
In fact, we were out for brunch the other week (on route to a crystal fair…I wish I were kidding) and she told me how excited she was to get an email in her inbox that I’d posted a recipe she could eat! Well, it turns out my Curried Thai Coconut Ramen does in fact have citrus in it…whomp whomp.
Eseids is a good friend. Not just in the sense that she’s been in my life for 18 years, but as a person, she’s just a really good friend. When we were 9 years old I spilled a tub full of questionable ingredients – a “bath” for our pet inflatable glove…seriously!– all over her bed and she didn’t even get mad.
I knew then we’d be friends for life.
But after 18 years of living in different cities, we finally get to call San Francisco both of our homes. Being closer to her has been one of the best parts about moving out here, and moving out here was nowhere near as hard as it could have been because she was here.
So Eseids, this soup recipe is for you! It’s dairy-free, citrus-free and tomato-free, but not free of love. Think of this as a modern-day mixed tape (I used to make her mixed tapes for her birthday) or something that hasn’t ever graced the kitchen of the summer camp where we both met cause they sure as hell were not serving non-kosher bacon at our very Jewish camp.
Thank you for everything you’ve done for me (you know the list could go on forever!) and I hope this soup makes up for a fraction of it. If not, I’ll come ride with you at SoulCycle this week. Love you!
Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Serves: 6-8 bowls
- 1 tbsp olive oil
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 2 celery stalks, chopped
- 1 large head cauliflower (roughly 5 cups, chopped)
- 4 cups water or stock
- 1 can full-fat coconut milk (13.5 fl/oz)
- 1 tsp dried thyme
- salt + pepper, to taste
- 1/2 package of bacon (about 6 pieces), cooked until crispy
- Add the olive to a large stock pot over medium heat.
- Add in diced onions and cook until translucent, about 5 mins)
- Add in garlic and celery stalks and cook for 2 more mins.
- Top with cauliflower, water/stock and coconut milk and stir.
- Season with salt and pepper and dried thyme.
- Bring to a boil and then let simmer for 30 mins.
- After 30 mins, turn stovetop off and let soup cool for at least 10 mins.
- Using an immersion blender or a standard blender, blend soup until thick and creamy.
- Chop up bacon into bits.
- Serve soup topped with a handful of bacon bits.
- Will keep for up to 5 days in the refrigerator.
- Freezes well (without bacon)