This cauliflower chicken soup is super quick and easy to prepare. The rich flavors of chicken combined with the savory cauliflower create a delicious and comforting soup that will have you coming back for more!

This soup is packed with flavor! Tender shredded chicken, smoky bacon, and veggies come together in a savory broth. You’re gonna love it! It’s hearty, delicious, and everyone who tries it can’t get enough! All this needs is a slice of my homemade sourdough spelt bread (unless you want to keep the soup low carb).

Here is Why This Recipe Works

Fast and easy: This soup comes together in under an hour and most of that time is hands-off.
Crisp bacon adds a layer of smoky, salty goodness that pairs perfectly with the cauliflower and chicken.
Roasting the cauliflower in the oven adds a depth of flavor that can’t be matched.

The Ingredients

Here is a list of the ingredients you will need for this roasted cauliflower chicken soup recipe. Scroll down to the printable recipe card for all the details.

Cauliflower. You can use a whole head or purchase a bag of cauliflower florets.
Additional veggies: onion, carrots, celery, garlic.
Seasoning: Salt and black pepper, Worcestershire sauce and soy sauce.
Bacon. Precook 6 strips of bacon. We never hear anyone saying “too much bacon.”
Chicken stock. Use homemade chicken broth or store-bought.
Coconut milk. Get the kind of coconut milk that comes in cans. You can also swap the coconut milk for heavy cream.
Chicken. Use precooked shredded chicken. You can purchase a rotisserie chicken or cook frozen chicken breasts in the instant pot.

Ingredients for soup: cauliflower, carrots, celery, onion, salt, pepper, chicken broth, bacon, coconut milk, garlic, olive oil, soy sauce, Worcestershire, and chicken.

Ingredient Substitutions

You can swap the coconut milk for heavy cream or half and half. Or, for fewer calories, replace it with more chicken stock.

Swap the bacon for turkey bacon, ham, or sausage.

?‍? How to Make Roasted Cauliflower and Chicken Soup

Here is a brief overview to get an idea of what to expect with this creamy cauliflower soup recipe.

Scroll down to the printable recipe card for all the details.

Adding onions and cauliflower to a sheet pan to roast.

Roast the cauliflower and onion in the oven.
Cook the bacon in a large pot until crisp and brown.
Add the carrots, celery, and garlic to the pot.
Transfer the roasted cauliflower and onions to the pot. Add the chicken broth, coconut milk, Worcestershire, and soy sauce.
Use an immersion blender to puree the soup. When the cauliflower gets blended, it creates a thick, creamy soup.
Add the cooked chicken and bacon bits to the pot and bring the soup to a simmer. Serve the soup with a drizzle of olive oil, lemon juice, or a dollop of sour cream.

Sautéing bacon in a pot then adding the vegetables.

Adding roasted cauliflower to a pot then adding the broth and coconut milk.

Variations

Add any other vegetables you like, such as potatoes, corn, or green beans.
You can add pre-cooked lentils, garbanzo beans, or barley for extra heartiness.
For a spicier twist, incorporate some diced jalapeños or a pinch of red pepper flakes into the soup. Alternatively, you can add a spoonful of your favorite hot sauce for an extra kick.
Add pre-cooked orzo pasta or rice.
Add cream cheese for extra richness.

Tips for Success

Let the soup simmer for a while to let the flavors blend.
Shred or chop the cooked chicken before you add it to the soup.
Add the shredded chicken and crispy bacon AFTER you puree the soup.
If you want a chunky, brothy soup, skip the blender step.
Use caution when blending hot liquid in a standard blender. Make sure you vent the lid to so the hot soup doesn’t erupt out of the container.

A pot of roasted cauliflower soup with chicken and bacon.

Serving Suggestions

Cauliflower chicken soup is delicious on its own or you can make it a full meal by adding a slice of crusty no knead Dutch oven bread and a crisp tossed green salad. Here are a few more ideas to help you make the most of your comforting bowl of soup:

Soup and Sandwich Combo

Serve the soup with one of these sandwiches.

Soup and Salad Combos

Serve the chicken cauliflower soup with one of these salads.

Storage and Reheating

In the fridge: let the soup cool down then place it in an airtight container. Store it in the fridge for 3 days

In the freezer: Transfer to a freezer-safe container, leaving space at the top for expansion. Freeze for up to 3 months.

Defrost the soup in the fridge.

To reheat: Once your soup has thawed, transfer it to a saucepan and heat it over medium heat, stirring occasionally to ensure even heat distribution.

Or, you can zap the soup in the microwave in 30 to 60-second bursts until heated.

Two bowls of soup with cauliflower and vegetables.

More Soup Recipes

If you love soup as much as we do, why not explore more delicious hearty soup recipes to add variety to your meal rotation? Here are a few favorites to get you started:

This cauliflower chicken soup is not only a delicious and comforting meal, but it’s also packed with wholesome ingredients that are good for you. The combination of roasted cauliflower, tender chicken, smoky bacon, and veggies make for a truly satisfying meal.

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More Recipes You Will Love:

Roasted cauliflower steaks are a delicious and easy way to enjoy your favorite vegetable. Top them with red chimichurri sauce for an elevated take on this humble veggie.

This roasted Romanesco is a cross between broccoli and cauliflower. It is a member of the cabbage family and has a unique flavor. Roasting brings out its nutty flavor. Serve it with a dollop of basil pesto.

This whole roasted cauliflower gets topped with a spicy buffalo sauce that packs a punch. It’s a great dish to add to your weeknight dinner rotation.

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Check out our soup cookbook. It is filled with wholesome and hearty soups. Each soup recipe is from scratch with real ingredients and filling enough to be enjoyed as a main-course meal.

Cauliflower Chicken Soup

This cauliflower and chicken soup is easy to make and packed with flavor. Loaded with cauliflower and tender chicken, then finished with crispy bacon, it makes for a satisfying and comforting meal.

You can customize this soup to your liking by adding your favorite herbs and vegetables. It's a great way to introduce more vegetables into your diet or use up leftover chicken.

4.82 from 11 votes

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Prep Time: 15

Cook Time: 40

Total Time: 55

Servings: to 8 servings

Calories: 149kcal

Author: Pat Nyswonger

Ingredients

1 large head cauliflower cut into florets
1 large white onion thinly sliced
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon ground black pepper
6 strips of bacon
3 large carrots peeled and diced
2 celery ribs diced
4 garlic cloves minced
3 cups chicken broth
1 can 14 ounces coconut milk
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1-½ cups cooked shredded chicken

Instructions

Roast the Cauliflower

Preheat the oven to 425°F and line two baking sheets with parchment paper.
Spread the cauliflower florets and onion slices out on a baking sheets and drizzle them with olive oil. Season with salt and pepper.
Transfer to the oven and roast for 20-25 minutes until the florets are tender and the edges look golden brown. Remove from the oven and cool slightly.

Make the Soup

Slice the bacon into 1 inch sections and add it to a large stock pot. Cook over medium heat until crisp. Remove and drain on a paper towel-lined plate. Drain off all but 1 tablespoon of bacon drippings from the pot.
Add the carrots, celery, and garlic to the pot. Saute for 5 to 8 minutes or until the carrots are soft.
Transfer the roasted cauliflower and onions to the pot. Add the chicken broth, coconut milk, Worcestershire, and soy sauce.
Use an immersion blender to puree the soup. If you want a chunky soup, just blitz the soup a few times. Alternatively you can transfer some or all of the soup to a blender and puree then transfer back to the pot.
Add the cooked chicken and bacon bits to the pot and bring the soup to a simmer. Let the soup simmer for 5 to 10 minutes to let the flavors meld.

Notes

Cut the cauliflower florets into equal-sized portions so they roast evenly.
For a vegetarian version of this soup, omit the bacon and replace the chicken broth with vegetable broth.
If you want a lower-fat soup, replace the canned coconut soup with 2 cups of chicken broth.