Cauliflower & Fennel Soup with Bacon
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
This Cauliflower & Fennel Soup with Bacon is quick to make (use frozen cauliflower for an even quicker recipe!) and flavorful, perfect for the fall season!
  • 2 tablespoons olive oil
  • 1 large white onion, roughly chopped
  • 4 stalks celery, roughly chopped
  • 1 large fennel bulb, cored and roughly chopped
  • 1 large cauliflower head roughly chopped or bag of frozen cauliflower florets
  • 2 quarts chicken stock
  • 2 bay leaves
  • 1 cup heavy cream
  • ½ stick unsalted butter
  • salt and pepper, to taste
  • crispy bacon, roughly chopped to serve on top
  1. In a large stock pot, sauce the onion, celery, fennel and cauliflower for about 10 minutes.
  2. Add the chicken stock, reduce heat to low and simmer for 30 minutes.
  3. Remove the bay leaves, add cream and butter. Season with salt and pepper.
  4. In a blender or using an immersion blender, puree until smooth.
  5. Adjust seasoning and serve hot, with bacon and extra fennel fronds on top.
Recipe by Cooking with Books at