Dark blue bowl of creamy cauliflower and bacon soup sitting on a wooden board. Gluten-free toasts rests to the side. Fresh thyme leaves garnish the soup and the remaining herbs sit at the front of the image.

Cream, cheese and bacon – our roasted cauliflower & bacon soup is the ultimate comfort food when the weather cools.

Roasted Cauliflower & Bacon Soup

Recipe by Cara Boatswain | Photograph by Brandee Meier
Prep Time 15 minutes
Cook Time 45 minutes
Course Dinner, Main Course
Servings 6


  • 1 tablespoon olive oil extra-virgin
  • 1 divided large head cauliflower, roughly chopped
  • 4 rashers gluten-free bacon, rind removed, diced
  • 2 cloves garlic, peeled and chopped
  • 1 brown onion, peeled and chopped
  • 2 medium potatoes, peeled and roughly chopped
  • 2 litres gluten-free vegetable stock
  • ¾ cup grated Parmesan cheese, plus extra to serve
  • 150 ml cream Fresh thyme, to serve (optional)


  • Preheat oven to 200°C and place cauliflower in a large baking dish. Drizzle with olive oil and bake until soft, about 20 minutes. Set aside.
  • Meanwhile, sauté bacon in a saucepan until browned, about 5 minutes. Remove bacon from pan but keep fat in pan.
  • Add garlic and onion to bacon fat and sauté over medium-high heat until onion is soft, but not brown, about 5 minutes. Add potatoes, baked cauliflower and vegetable stock to the saucepan. Bring mixture to a boil, then reduce heat and simmer gently for 15 minutes or until potato is soft.
  • Remove from heat and use a stick blender to process until smooth. Stir through cream, cheese and ¾ of cooked bacon.
  • Divide soup between bowls. Serve topped with remaining bacon and a few sprigs of thyme.
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