Whole30 Creamy Cauliflower Soup

Indulge in the rich, velvety goodness of this Whole30 Creamy Cauliflower Soup, a dairy-free, gluten-free, and paleo-friendly recipe that’s as comforting as it is wholesome. Featuring a base of tender cauliflower, aromatic garlic, and sautéed onions, this nourishing soup is blended to silky perfection and finished with creamy coconut milk for a luscious texture without a drop of dairy. Crumbled crispy bacon and fresh green onion toppings add smoky depth and vibrant crunch, while thyme infuses a hint of herbal warmth. Ready in just 45 minutes and packed with nutrient-rich ingredients, this one-pot wonder is perfect for meal prep or a cozy night in. It’s the ultimate healthy comfort food to keep you satisfied on your Whole30 journey!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 medium cauliflower head
• 2 tablespoons olive oil
• 1 large yellow onion
• 3 large garlic cloves
• 2 stalks celery stalks
• 4 cups chicken broth
• 1 cup coconut milk
• 4 slices bacon
• 1 teaspoon fresh thyme leaves
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 for garnish green onions

Directions

Step 1

Begin by cutting the cauliflower heads into florets and rinse them thoroughly under cold water. Set aside.

Step 2

In a large pot, heat the olive oil over medium heat. Meanwhile, chop the yellow onion and mince the garlic cloves.

Step 3

Add the chopped onion and minced garlic to the pot and sauté for about 5 minutes until the onions are translucent and fragrant.

Step 4

Chop the celery stalks into small pieces and add them to the pot. Cook for an additional 3 minutes, stirring occasionally.

Step 5

Add the cauliflower florets to the pot along with the chicken broth. Increase the heat to high and bring to a boil. Once boiling, reduce the heat to a simmer and cover. Cook for about 15 minutes, or until the cauliflower is tender.

Step 6

While the soup is simmering, cook the bacon in a separate pan over medium heat until crispy. Remove from the pan and drain on a paper towel. Once cooled, crumble the bacon into bits.

Step 7

Once the cauliflower is tender, use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until smooth, then return to the pot.

Step 8

Stir in the coconut milk, fresh thyme leaves, salt, and black pepper. Let the soup simmer uncovered for another 5 minutes, stirring occasionally.

Step 9

Taste and adjust the seasonings if necessary.

Step 10

Ladle the soup into bowls and garnish with crumbled bacon and sliced green onions.

Step 11

Serve the soup warm.

Nutrition Facts

Serving size	(2725.7g)

Amount per serving	% Daily Value*
Calories	961.7

Total Fat 43.1g	0%
Saturated Fat 9.1g	0%
Polyunsaturated Fat 4.6g
Cholesterol 31.7mg	0%
Sodium 5349.0mg	0%
Total Carbohydrate 109.5g	0%
Dietary Fiber 35.1g	0%
Total Sugars 51.0g
Protein 51.6g	0%

Vitamin D 5.1IU	0%
Calcium 442.7mg	0%
Iron 9.1mg	0%
Potassium 4135.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.6%

Protein: 20.0%

Carbs: 42.4%