Talk about comfort food– thick, savory, smoky, and creamy…  No one will know it’s sans dairy!  This is the perfect kind of soup to serve in a (dairy/nut free) bread bowl.  


Makes approx.  6-8 Servings



Two pounds of CAULIFLOWER FLORETS, rinsed  (That’s 2 pounds AFTER the leaves/stalk have been removed.)

Two cups of WATER

One pound of good quality BACON  (Try a half pound if you want less meat.)

Three tablespoons reserved BACON GREASE from cooking the bacon

Two large RUSSET POTATOES, peeled and diced

One large ONION, diced

Three cloves of GARLIC, minced

Four SCALLIONS, rinsed and chopped, with a little set aside for garnish

Four cups of CHICKEN BROTH


SALT and BLACK PEPPER to taste  (Try adding a smoky finishing salt too if you have some!)



Separate 1/3 of the cauliflower.  Dice and set it aside.

Steam the remaining 2/3 cauliflower florets until just tender.  Place it in a blender with the water and puree.

In a pan or griddle, cook the bacon over medium heat until cooked through but not crisp.  Set aside 3 tablespoons of the bacon grease, then drain the bacon on paper towels.  Chop into 1/2 inch pieces.

In a large pot over medium heat, add the bacon grease, potatoes, diced cauliflower, onion, and garlic.  Saute until tender.  Add the chicken broth and stir to deglaze the pan, and then add the cauliflower puree, bacon, most of the green onions, and seasonings.  Stir well and let simmer until heated through and/or until the liquid has reduced to the consistency you desire.  Taste.  Add additional salt and pepper as needed.

Ladle soup into individual bowls and garnish with reserved green onions.



You can also crisp up a few strips of bacon to crumble and use as garnish.

If you want your soup less chunky and more thick ‘n’ creamy, try steaming one potato separately and pureeing that as well with some of the chicken broth.  Add it to the large pot at the same time as the cauliflower puree.