Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Cauliflower Chicken Soup with Bacon and Coconut Milk Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This creamy and comforting Cauliflower Chicken Soup combines tender roasted cauliflower and onions with savory bacon, sautéed vegetables, and shredded chicken, all blended into a velvety broth enriched with coconut milk and bold seasonings. Perfect for a hearty meal that’s both satisfying and nourishing.

  • Total Time: 55 minutes
  • Yield: 6 servings

Ingredients

Vegetables

  • 1 head cauliflower (cut into florets)
  • 1 white onion (thinly sliced)
  • 3 large carrots (peeled and diced)
  • 2 stalks celery (diced)
  • 4 garlic cloves (minced)

Meat & Dairy

  • 6 strips thick-cut bacon
  • 1½ cups shredded cooked chicken

Pantry & Seasonings

  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 3 cups chicken broth
  • 1 (14 ounce) can canned coconut milk
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon soy sauce

Instructions

  1. Roast the Cauliflower: Preheat your oven to 425°F and line two baking sheets with parchment paper. Spread the cauliflower florets and thinly sliced onion on the baking sheets, drizzle with olive oil, and season with salt and black pepper. Roast in the oven for 20-25 minutes until the florets are tender and have golden brown edges. Remove from the oven and let cool slightly.
  2. Cook the Bacon: Slice the bacon into 1-inch pieces and add them to a large stock pot. Cook over medium heat until crisp. Once cooked, remove the bacon bits and drain on a paper towel-lined plate. Retain about 1 tablespoon of bacon drippings in the pot, discarding the rest.
  3. Sauté the Vegetables: Add the diced carrots, celery, and minced garlic to the pot with the bacon drippings. Sauté for 5 to 8 minutes, or until the carrots become soft and the vegetables are fragrant.
  4. Combine and Blend Soup: Add the roasted cauliflower and onions to the pot. Pour in the chicken broth, canned coconut milk, Worcestershire sauce, and soy sauce. Use an immersion blender to puree the soup to your desired consistency; blend fully for a creamy texture or pulse a few times for a chunkier feel. Alternatively, you can puree the soup in batches using a blender and return it to the pot.
  5. Add Chicken and Bacon, Simmer: Stir in the shredded cooked chicken and crispy bacon bits. Bring the soup to a gentle simmer and allow it to cook for an additional 5 to 10 minutes so the flavors meld beautifully. Serve warm.

Notes

  • For a vegetarian or vegan version, omit bacon and chicken and use vegetable broth instead.
  • You can substitute coconut milk with heavy cream or another dairy alternative depending on preference.
  • The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
  • If you prefer a spicier soup, add a pinch of cayenne pepper or red chili flakes during the sautéing step.
  • Use cooked rotisserie chicken as a convenient shortcut for the shredded chicken.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Soup
  • Method: Roasting and Stovetop
  • Cuisine: American

Find it online: https://monicarecipes.com/cauliflower-chicken-soup-with-bacon-and-coconut-milk-recipe/