Low Carb Loaded Cauliflower Soup

This hot, creamy soup is the ultimate comfort food on a chilly evening. It's loaded with layers of comforting flavor and makes an excellent starter. Or, it can be served as a meal on it's own with some toasted low carb bread and a green salad.

Course Soup

Cuisine American

Keyword cauliflower, gluten free

Prep Time 10

Servings servings

Calories 259kcal

Author Brandy

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

The nutrition in this soup is based on 6 servings. If you like your soup thinner add additional chicken broth to thin it out.

Nutrition