Creamy Cauliflower Soup

Author Autumn @wholefoodfor7


  • 4 slices bacon (optional but delicious!) cooked and crumbled
  • 2 T ghee
  • 2 cloves garlic minced
  • 1 onion diced
  • 2 carrots peeled and diced
  • 2 stalks celery diced
  • 2 cups chicken broth
  • 1 cup coconut milk
  • 1 head cauliflower roughly chopped or 1 16oz bag riced cauliflower (frozen is fine)
  • 1 bay leaf
  • 1 t salt
  • 1/2 t pepper
  • 1/2 T dried parsley


  1. Melt ghee in large pot on stove over medium heat. Add garlic, onion, carrots, and celery.
  2. Cook, stirring occasionally, until tender (about 3-4 minutes)
  3. Add broth, milk, cauliflower, bay leaf, salt and pepper and bring to a boil.
  4. Boil until Cauliflower is tender. Transfer to food processor, remove bay leaf, and purée in blender or food processor until smooth.

  5. Stir in parsley and top with crumbled bacon.

Recipe Notes

Keto Variation - Optional to leave out the carrots and add lots o cheese after it's pureed.
Instant Pot Variation - Saute in the InstantPot on saute setting. After adding milk/chicken/etc., put on lid and cook on Soup setting for 10 minutes if using riced cauliflower, 15 minutes if using cauliflower florets. Release steam and proceed with pureeing.