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

Print Pin Save

Prep Time: 15

Cook Time: 40

Total Time: 55

Servings: to 8 servings

Calories: 149kcal

Author: Dahn Boquist

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.

Nutrition