Cauliflower & Parmesan Soup with Crispy Bacon
Comfort food doesn’t have to take hours. This creamy cauliflower and parmesan soup is hearty, simple, and bursting with flavour — the perfect bowl to warm up your evening. Topped with crispy bacon, roasted cauliflower, and a hint of nutmeg, it’s a cozy classic made extra special.
Why You’ll Love This Soup
Quick & Comforting: Ready in about 30 minutes — ideal for busy weeknights.
Rich & Creamy Texture: Silky smooth soup balanced with parmesan and cream.
Crispy Bacon Crunch: Adds salty goodness and texture contrast.
Budget-Friendly: Made with simple, everyday ingredients.
Perfect for Freezing: Make ahead and reheat for instant comfort food.
Key Ingredients
Cauliflower: The star of the dish — mild, creamy, and packed with nutrients.
Parmesan cheese: Adds rich, nutty flavour and a salty edge.
Potatoes: Help create a thicker, heartier base.
Bacon: Roasted until crisp for extra crunch and smoky aroma.
Chicken stock: Infuses the soup with depth and savouriness.
Thickened cream: Adds a luxurious, velvety finish.
Nutmeg & parsley: Brighten and balance the creamy richness.
Ingredients (14)
1/4 cup (60ml) extra virgin olive oil, plus extra to drizzle
1 celery stalk, thinly sliced
1 onion, finely chopped
2 garlic cloves, finely chopped
2 potatoes (about 400g), chopped
1.5L (6 cups) chicken stock
1 bay leaf
1 large (about 1kg) cauliflower, cut into florets
1/2 cup (125ml) thickened cream
1 cup (80g) finely grated parmesan
3 bacon rashers, chopped
4 bread rolls
Grated nutmeg, to serve
Finely chopped flat-leaf parsley, to serve
Method
Step 1:
Preheat the oven to 200°C. Line 2 baking trays with foil.
Step 2:
Heat 2 tbsp oil in a large saucepan over medium heat. Add celery, onion, and garlic, cooking for 3–4 minutes until softened. Add potato, stock, bay leaf, and three-quarters of the cauliflower. Bring to a boil, then reduce heat and simmer for 12–15 minutes or until tender.
Step 3:
Remove from heat and cool slightly. Transfer to a blender and blend until smooth. Stir in cream and 1/2 cup parmesan. Season to taste.
Step 4:
Meanwhile, place bacon and remaining cauliflower on one tray. Season with pepper, drizzle with oil, and sprinkle with 2 tbsp parmesan. Roast for 10–12 minutes or until crisp. On a separate tray, top bread rolls with remaining parmesan and bake for 2 minutes or until golden.
Step 5:
Divide soup among bowls. Top with crispy bacon and cauliflower, sprinkle with nutmeg and parsley, drizzle with olive oil, and serve with the cheesy rolls.
Chef’s Tip
For a vegetarian version, skip the bacon and use vegetable stock instead — top with roasted chickpeas or croutons for extra crunch.
Nutrition (per serving)
Energy: 2581 kJ (617 cal)
Protein: 21.0g
Fat: 36.8g (Saturated: 12.7g)
Carbohydrates: 53.8g (Sugars: 10.4g)
Sodium: 2.1g
Health Score: 5.7 (Low)
