January 4, 2022

Loaded Cauliflower Soup

This soup is super creamy and very flavorful. Do not skip the step of roasting the cauliflower because it adds depth to the soup that will not be there without the roasting. If you aren’t on a round of Whole30 and dairy doesn’t cause any issues, shredded cheddar cheese would be a delicious addition to the top of the soup.

Loaded Cauliflower Soup

This soup is Whole30 and Paleo compatible. It's super creamy and perfect for a fall or winter day.



  • 2 heads cauliflower, cut into medium florets
  • 2 T avocado oil
  • 2 tsp sea salt
  • 1/4 tsp black pepper
  • 12oz bacon, roughly chopped
  • 1 large yellow onion, small dice
  • 6 garlic cloves, minced
  • 4 C chicken broth
  • 3 C full fat coconut milk
  • 1 T fresh thyme
  • 1/4 C nutritional yeast
  • 1/4 C chives, roughly chopped
  • 3 green onions, thinly sliced
  1. Preheat the oven to 400 degrees. Add the cauliflower to a large baking sheet; you may need two baking sheets depending on the size you have. Drizzle the cauliflower with avocado oil, ½ teaspoon of sea salt, and pepper. Toss to evenly coat and spread the cauliflower into a single layer on the pan. Place in the oven and roast for 25-30 minutes. It should be golden brown when it is done roasting.
  2. While the cauliflower roasts, add the chopped bacon to a large pot on medium-low heat and cook until it’s crispy, stirring it occasionally to keep it from burning. Once the bacon is crisp, use a slotted spoon to remove it and set it aside.
  3. Drain the excess bacon fat from the pot, leaving about 2 tablespoons in the pot. Add the onions and garlic and sweat for about 5-7 minutes. The onions should be translucent, and the mixture should be fragrant when it’s done.
  4. Add 1 ½ teaspoon of sea salt and thyme to the pot and stir. Add the chicken broth, coconut milk, and roasted cauliflower to the pot. Bring to a simmer and cook for about 7-10 minutes.
  5. Add the nutritional yeast and remove the soup from the heat. Use an immersion blender or high-speed blender to puree the soup until it’s creamy and no chunks remain.
  6. Top the soup with chives, green onions, and bacon. Serve and enjoy!


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