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Roasted Cauliflower Potato Soup with Bacon
Roasted Cauliflower "Potato" Soup with Bacon
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings: 6 servings
Author: Chelsea @ Gal on a Mission
  • 2 heads of cauliflower if you use frozen two medium bags, washed and chopped
  • 1 8oz block of cream cheese
  • 8 cups of chicken stock
  • 6 cups of water
  • ½ cup heavy cream you can also use milk
  • 1 tablespoon dried parsley
  • 1 teaspoon onion powder
  • teaspoon dried thyme
  • salt and pepper to taste
  • 10 pieces of bacon cooked crispy and chopped
  1. Preheat oven to 400 degrees and place chopped cauliflower on a large baking sheet and spray with cooking spray or drizzle on olive oil.
  2. Bake for 20 minutes.
  3. Remove from oven and let the cauliflower cool for a couple of minutes.
  4. Place cauliflower into a food processor and process until it is finely chopped.
  5. In a large pot, combine the finely chopped cauliflower, cream cheese, chicken stock, water, heavy cream, dried spices, and 4 pieces of bacon.
  6. Cook on medium heat until the cream cheese is completely melted (you may have to use a whisk to mix the cream cheese).
  7. Serve with 1 piece of chopped bacon on top of each serving.