Loaded Cauliflower Soup
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Pre-low- carb living I LOVED loaded potato soup and that hasn’t changed a bit. But, with this low carb loaded cauliflower soup I can have my creamy loaded soup and eat it too!
It’s easier to make than the original version and just as satisfying. Warm your Keto bones with this great starter soup, or make it a meal by pairing it with a low carb bread and green salad.
🥘Ingredients:
- 16 oz cauliflower chopped small
I usually use frozen cauliflower for recipes that will be pureed just because it’s so easy!
- ½ tsp salt to taste
- 1 tsp black pepper to taste
- 1 tsp thyme dried
- 6 slices bacon
- ¼ cup onion chopped
- 2 cloves garlic minced
- 2 oz dry white wine
A little for you, a little for the soup. It’s a win/win.
- 3 cups chicken broth
- 1 tsp sage dried
- 8 oz cream cheese cubed
Optional Garnish
- Shredded cheddar for garnish
- Chopped chives for garnish
👨🏿🍳How to make the Creamy Cauliflower Soup:
- In a large pot cook bacon until crispy, about 7-8 minutes. Remove cooked bacon slices to a paper towel-lined plate.
- Add cauliflower and the onion to bacon fat and cook until tender and just browning – about 5-6 minutes. Stir in garlic and cook until another minute, then pour in wine, chicken broth and all of the spices. Bring mixture to a boil, reduce heat, and simmer for about ten minutes until it reduces a bit.
- Turn off heat and use an immersion blender to purée soup until smooth. Note: You can use a regular blender if needed but be careful- the soup is HOT. Let the soup cool for 10 minutes then fill the blender halfway. Cover with the lid and carefully pulse until smooth. Repeat as many times as necessary. Return puréed soup to the pot.
- Taste for seasoning and turn the heat back on to low. Add the cream cheese cubes and stir until melted and combined (4-5 minutes). Do not let the soup boil once the cream cheese has been added or else it’ll get grainy.
- Serve warm with chopped bacon, cheddar and chives to garnish.
🍽️Equipment:
Every kitchen really needs one of these blenders. It make cooking so much easier and it’s fun to use!
Dutch ovens aren’t inexpensive. And you can use a big soup pot if you don’t have one. But, this pot has changed how making soup “feels”. It holds in the heat and keeps it even throughout.
📋Tips & FAQ’s:
Can I make this Cream of Cauliflower soup ahead of time?
Yes! It keeps in the fridge for 4-5 days and can be reheated in the microwave or on the stove. But don’t try to freeze it. It won’t be as creamy and delicious after it’s been frozen.
What should I serve with this soup?
Low carb bread! Because soup is ALWAYS better with bread.
Any of these toasted would be great with this creamy soup:
That’s all for the Loaded Cauliflower Soup!
This soup is really easy to make and it just tastes cleaner than the potato version (IMHO).
As always, I really hope it makes your life easier and I would love to hear any questions, comments or cauliflower jokes down below!
Stay warm and cozy Keto friends!
Brandy
Low Carb Loaded Cauliflower Soup
Equipment
Ingredients
- 16 oz cauliflower chopped small
- ½ tsp salt to taste
- 1 tsp black pepper to taste
- 1 tsp thyme dried
- 6 slices bacon
- ¼ cup onion chopped
- 2 cloves garlic minced
- 2 oz dry white wine
- 3 cups chicken broth
- 1 tsp sage dried
- 8 oz cream cheese cubed
Optional Garnish
- Shredded cheddar for garnish
- Chopped chives for garnish
Instructions
- In a large pot cook bacon until crispy, about 7-8 minutes. Remove cooked bacon slices to a paper towel-lined plate.
- Add cauliflower and the onion to bacon fat and cook until tender and just browning – about 5-6 minutes. Stir in garlic and cook until another minute, then pour in wine, chicken broth and all of the spices. Bring mixture to a boil, reduce heat, and simmer for about ten minutes until it reduces a bit.
- Turn off heat and use an immersion blender to purée soup until smooth. Note: You can use a regular blender if needed but be careful- the soup is HOT. Let the soup cool for 10 minutes then fill the blender halfway. Cover with the lid and carefully pulse until smooth. Repeat as many times as necessary. Return puréed soup to the pot.
- Taste for seasoning and turn the heat back on to low. Add the cream cheese cubes and stir until melted and combined (4-5 minutes). Do not let the soup boil once the cream cheese has been added or else it'll get grainy.
- Serve warm with chopped bacon, cheddar and chives to garnish.
Notes
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Nutrition
The nutritional information for the Low Carb Loaded Cauliflower Soup Recipe is provided as a courtesy.
We are pretty careful about our figures but if you ever feel like anything is off please feel free to do your own calculations.
