Hearty Soup and a Pup!

I have TWO exciting pieces of news!!! First of all, I apologize for my absence but it was because of this special little thing: 


CAN YOU EVEN HANDLE HER!? Her name is Dolly and she is the sweetest little pup. I have quickly turned into one of those dog people I always thought was ridiculous. She’s doing good with crate training and I think we are seeing some potty training progress (she peed on the floor almost immediately after I typed this…)! I’m sure she will continue to make blog appearances here and there.

Ok, exciting news number two! I created this recipe all alone!!! Completely by myself, no recipe to follow. One of the reasons I have been hesitant to start a blog is that while I consider myself a good cook, I usually use other people’s recipes and don’t create my own. Looks like I proved myself wrong here with this delicious, simple, creamy, hearty, cauliflower soup. This recipe could certainly be tweaked to make it even lighter if you are into that (I’ll leave tips below). Mine has smoked chicken in it so that my husband would eat it (he did!) and also to use up some leftovers, but it’s totally not necessary at all.



3 pieces of bacon, raw, chopped
1/4 yellow onion, diced
1 clove garlic, minced
1 1/2 celery stalks, chopped
Handful of baby carrots (or probably 1 whole carrot), choped
1 head of cauliflower, roughly chop half, and finely dice the other
4(ish) cups chicken broth
1/4 cup heavy cream
1/4 cup 2% milk
2 Tbsp flour, water
1/4 cup cheese (I used Sargento 6 blend italian)
Salt & Pepper to taste
White truffle oil (optional)


In a dutch oven (or large pot) over medium high head, cook chopped bacon until crispy. Remove bacon and set aside but keep the grease in the pan. Turn down heat and add onion. Saute until translucent, then add garlic. Saute about another minute, until fragrant. Add celery and carrots, saute a few more minutes. Add chicken broth and roughly chopped cauliflower. Turn heat back up and simmer until cauliflower is fork tender. Once cauliflower is cooked, remove dutch oven from heat. Blend using and emulsifier (if you don’t have one you could pour the soup into a food processor or blender) and blend to desired texture. I emulsified a good bit to make it creamy and use less actual cream. Place back onto medium heat and add heavy cream and milk. Create a slurry using the flour and warm water (just mix the two together until kind of thick) and pour into soup. Add 1/4 cup of cheese, the rest of the finely diced cauliflower, and chicken if using. Add salt and pepper to taste. Cover and simmer until the rest of the cauliflower is cooked, about 20 minutes over medium heat. Ladle soup into bowls and top with crumbled bacon, a little more cheese, and about a teaspoon of the truffle oil if using. Chow down!!

Makes about 5-6 servings


If you eat paleo, leave out cream, milk, and cheese. For the slurry, use tapioca flour. It would be almost as delicious without. 😉

If you are worried about fat content, leave out the bacon/grease and saute in olive oil or another oil of your choosing. You will probably need to add more salt without the bacon.

Leave out chicken completely if you just want a veggie filled soup. If my husband wasn’t involved I would have left it out. You could also use another type of protein – I think it would have been great with diced up shrimp.

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