clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Roasted Cauliflower Soup with Bacon (Paleo)

Roasted Cauliflower Soup with Bacon (Paleo)

  • Author: Tiffany
  • Prep Time: 5 mins
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 4-6 servings 1x


This Roasted Cauliflower Soup with Bacon from The 5-Ingredient Paleo Cookbook is creamy, rich, easy, paleo, and Whole30 compliant.


  • 1 (12-ounce) package nitrate-free bacon
  • 2 pounds cauliflower, cut into florets
  • 4 cups chicken stock
  • 2 cups full-fat coconut cream
  • 2 garlic cloves, minced
  • Sea salt and freshly ground black pepper


  1. Preheat the oven to 425 degrees F.
  2. Cook the bacon over medium-high heat until crisp, about 5 minutes. Drain on paper towels, chop, and set aside.
  3. Spread the cauliflower florets evenly on a parchment-lined baking sheet. Roast for 20 minutes, until crispy but not too brown.
  4. Transfer the cauliflower to a large saucepan. Over low heat, add the chicken stock, coconut cream, and garlic. Simmer for 1 hour.
  5. Add the chopped bacon and simmer until thick and creamy, about 10 more minutes
  6. Season with sea salt and pepper. Garnish with fresh herbs, if you’d like. Enjoy!


I tossed the cauliflower in a bit of the bacon fat before roasting.

I blended 3/4 of the soup because I like my cauliflower soup creamy with a little bite, and then added the bacon.


  • Serving Size: 1 serving
  • Calories: 392
  • Sugar: 4.1g
  • Fat: 28.9g
  • Carbohydrates: 9.5g
  • Fiber: 3.8g
  • Protein: 30g
  • Cholesterol: 76mg