A bowl of paleo cauliflower soup with a spoon in it.

Creamy Paleo Cauliflower Soup with Bacon

  • Author: Kristen Stevens | The Endless Meal
  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 minutes
  • Yield: 4-6 servings 1x
  • Category: Soup
  • Cuisine: American


Bacon and cashews are blended right into this Paleo Cauliflower Soup┬árecipe which makes it super creamy and delicious. It’s a low-carb and Whole30 soup recipe that everyone will love!



  • 1/2 cup raw cashews (see notes)
  • 10 ounces bacon, sliced into 1-inch pieces (Whole30 compliant, if needed)
  • 1 white onion, chopped
  • 3 garlic cloves, minced
  • 1 medium head of cauliflower, chopped
  • 4 cups chicken stock (Whole30 compliant, if needed)
  • 1 teaspoon dried thyme
  • 1 teaspoon black pepper
  • Sea salt, to taste
  • Chopped chives and black pepper, to garnish


  1. Place the cashews in a jar and cover them with hot tap water.
  2. Cook the bacon until crispy in a large pot over medium-high heat, about 8 minutes. Remove the bacon with a slotted spoon and drain off all but 2 tablespoons of the oil.
  3. Add the onion to the pot and let it cook for 5 minutes. Add the garlic and cook for 1 minute more.
  4. Add the cauliflower, chicken stock, thyme, and pepper to the pot and bring the pot to a boil. Reduce the heat and simmer for 15 minutes, or until the cauliflower is soft.
  5. Drain the water from the cashews and add them to your high-powered blender. Add half the bacon and half the soup and blend on high until smooth. Pour the soup into a new pot then blend the remaining soup. Season the soup to taste with sea salt.
  6. Serve the soup topped with the remaining bacon, some chopped chives, and a little black pepper.


If you don’t have a high-powered blender (like a Vitamix) skip Step 1 and use 1/4 cup of raw cashew butter instead.