Spicy Cauliflower Soup

Spicy cauliflower soup is the definition of pure comfort food. It is rich, creamy, and has just the right amount of heat to warm you up and make you feel cozy!

This gluten-free and dairy-free, spicy cauliflower soup is great for any time of the year. It is soothing, comforting, and bursting with flavor.

The mixture of spices provides just the right amount of warmth and you can make it more or less spicy according to your preference.

This soup is a hit with my family, and the first time they tasted it, no one could tell it was made from cauliflower. It is that good!

Ingredients Used

• Vegetables: Cauliflower, onions, garlic, and cilantro (optional). You can use fresh or frozen cauliflower florets.
• Bacon: Bacon is used as the topping, but you can omit the bacon for a vegan option.
• Broth: This adds an extra dimension of flavor, but you can substitute with water if you have none. If you do this, you will need to increase the spices used.
• Coconut milk: Full-fat coconut milk is best. Make sure you go for the thick coconut milk sold in cans, like Thai Kitchen or Goya coconut milk, and not the one sold in the refrigerated section. The richness of the canned coconut milk is what makes this spicy cauliflower soup thick and creamy.
• Olive oil: used to sauté the vegetables.
• Spices: smoked paprika, cayenne pepper, salt, black pepper, cumin.
• Coconut aminos: for extra flavor!

How To Make Spicy Cauliflower Soup

I make this spicy cauliflower soup in the instant pot for convenience, but it can also be done on the stovetop or on the slow cooker. 

1. Prepare the vegetables by chopping the onions and mincing the garlic. If you are using fresh cauliflower, cut them into medium-sized florets. Turn the instant pot to sauté mode. Add the chopped onions and minced garlic, and sauté till translucent.
2. Add the cauliflower, broth, coconut milk, paprika, cayenne pepper, salt, black pepper, coconut aminos, and cumin. 
3. If you're not sure you'll be able to handle the pepper, start with ½ teaspoon of cayenne pepper. You can always add more at the end if you wish. If you use water instead of broth, add more salt and black pepper.
4. Turn the instant pot to manual mode and cook on high pressure for 10 minutes. If you use frozen cauliflower florets, the instant pot might take a few more minutes to come to pressure.
5. While waiting, fry the bacon on medium heat on a separate pan. Cut it into pieces when done and set aside. After 10 minutes, quick-release the instant pot and turn it off when done. Quick-release just means turning the venting knob from 'sealing' to 'venting'. 
6. Blend the cauliflower using an immersion blender. Or you can pour it into a blender or food processor and blend it till smooth. Taste and adjust seasoning. Add more salt or pepper if you wish. The soup will thicken some more on its own.

Add the bacon and cilantro, or any other garnish, and serve!

Some extra toppings you can also add are:

• Cheese
• Roasted cauliflower
• More bacon
• Parsley
• Pepper flakes
• Chives
• Scallions
• Broccoli - for a yummy vegetable soup medley!

This recipe makes 6 servings with 6 net carbs each. Each serving is about one cup.

Make Spicy Cauliflower Soup on The Stovetop

Making cauliflower soup on the stovetop is easy! Just follow the steps above, but instead of cooking in the instant pot, cook it on the stove for 10 -12 minutes or until the cauliflower is soft.

Then blend using an immersion blender or food processor.

Make Cauliflower Soup in A Slow Cooker

To make this low carb soup in a slow cooker, the steps are basically the same. Just cook the cauliflower soup in a slow cooker for 3 hours or until the cauliflower florets are tender.

Then blend using an immersion blender or food processor.

Storing and Reheating

This cauliflower soup stores well in the fridge for 3-4 days. You can also freeze it in an airtight container. When you are ready to eat it, let it thaw in the fridge overnight and then warm it the next day on the stovetop.

How To Thicken Cauliflower Soup

Cauliflower soup will thicken a bit during the cooling process, which is important to remember. However, you can also continue to let your soup simmer, uncovered, to allow some of the excess liquid to evaporate. 

If you feel you added too much liquid or you want it thicker, you can make a slurry to thicken it. Mix 1 tablespoon of arrowroot powder with 2 tablespoons of water, and then pour it into the soup and let it simmer for a few more minutes.

Helpful Tips

• You can use frozen cauliflower for convenience, but the instant pot will take a few more minutes to come to pressure.
• You can fry the bacon in the beginning instead and use the bacon grease to sauté the vegetables.
• If you do not have broth on hand, use water but increase the salt and pepper added.
• To make it less spicy, use ½ teaspoon of cayenne pepper or omit it altogether.
• To make it thinner, add some more broth, about ½ cup at a time till it reaches your desired consistency.

Try these other delicious, keto soups!

Instant Pot Spicy Pumpkin Soup

Vegetable Beef Soup with Cabbage

Fish Pepper Soup

Cow Foot Soup

Spicy Mussel Soup

📖 Recipe

Spicy Cauliflower Soup

Spicy cauliflower soup is the definition of pure comfort food. It is rich, creamy, and has just the right amount of heat to warm you up and make you feel cozy!

5 from 9 votes

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Course: Soups & Stews

Cuisine: American

Diet: Gluten Free

Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 30 minutes minutes

Servings: 6

Calories: 206kcal

Author: Tayo Oredola

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Ingredients

• ▢ 1 cauliflower cut into medium-sized florets
• ▢ 6 bacon strips
• ▢ 2 tablespoon olive oil
• ▢ 1 can coconut milk
• ▢ 2 cups broth or water
• ▢ 1 onion chopped
• ▢ 2 garlic cloves minced
• ▢ 2 tablespoon coconut aminos
• ▢ 1 teaspoon smoked paprika
• ▢ 1 teaspoon cayenne pepper
• ▢ 1 teaspoon salt
• ▢ ½ teaspoon black pepper
• ▢ ¼ teaspoon cumin
• ▢ cilantro optional to garnish

Instructions

Make in the instant pot

• Turn the instant pot to saute mode.
• Add the olive oil, chopped onions and minced garlic, and sauté till translucent.
  1 onion, 2 garlic cloves, 2 tablespoon olive oil
• Add the cauliflower, broth, coconut milk, coconut aminos and spices.
  1 cauliflower, 1 can coconut milk, 2 cups broth, 2 tablespoon coconut aminos, 1 teaspoon smoked paprika, 1 teaspoon cayenne pepper, 1 teaspoon salt, ¼ teaspoon cumin, ½ teaspoon black pepper
• Turn the instant pot to manual mode and cook on high pressure for 10 minutes.
• While waiting, fry the bacon on medium heat on a separate pan.
  6 bacon strips
• Cut it into pieces when done and set aside.
• After 10 minutes, quick-release the instant pot and turn it off when done.
• Puree the cauliflower using an immersion blender.
• Alternatively, pour it into a blender or food processor and blend till smooth.
• Taste and adjust seasoning.
• Add the bacon and cilantro and serve.
  cilantro

Make it on the stovetop

• Follow the steps above, but instead of cooking in the instant pot, cook on the stove for 10 -12 minutes or until the cauliflower florets are soft and tender.
• Blend using an immersion blender.

Make it in the slow cooker (crockpot)

• Follow the steps above, but cook in the crockpot for 3 hours or until the cauliflower florets are soft and tender.
• Blend using an immersion blender.

Notes

This recipe makes 6 servings with 6 net carbs each. Each serving is about one cup.

• You can use frozen cauliflower for convenience, but the instant pot will take a few more minutes to come to pressure.
• If you do not have broth, use water but increase the salt and pepper added.
• To make it less spicy, use ½ teaspoon of cayenne pepper or omit it altogether.
• To make it thinner, add some more broth, about ½ cup at a time till it reaches your desired consistency.

Nutrition

Calories: 206kcal | Carbohydrates: 8g | Protein: 5g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 562mg | Potassium: 336mg | Fiber: 2g | Sugar: 2g | Vitamin A: 125IU | Vitamin C: 47mg | Calcium: 23mg | Iron: 1mg

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Tayo Oredola

Tayo Oredola is the founder of Low Carb Africa, where she shares healthy, low carb dishes with global flavors. She is passionate about teaching people how to cook drool-worthy dishes while losing weight and living their best lives. Tayo’s recipes have been featured on MSN, Women’s Health, Parade, Yahoo News, Pure Wow, Essence, and other online publications.