Low-Carb Loaded Cauliflower Soup Recipe
This creamy, savory soup is a keto-friendly twist on loaded potato soup, made with cauliflower, crispy bacon, and cheddar cheese. It's rich, comforting, and full of flavor while keeping carbs low.
Equipment
- Baking Sheet
- Large Pot
- Wooden spoon
- Immersion Blender (optional)
Ingredients
- 1 large head of cauliflower, cut into florets
- 4 slices bacon diced
- 1 medium onion chopped
- 2 garlic cloved crushed
- 4 cups chicken broth
- 1 cup whipping cream
- 1 1/2 shredded cheddar cheese
- 1/4 cup sour cream
- Salt and pepper to taste
- 1/4 cup chopped chives or green onions for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the cauliflower florets with olive oil, salt, and pepper. Spread on a baking sheet in a single layer.
- Roast the cauliflower for 25-30 minutes, turning halfway, until tender and browned.
- In a large pot, cook the diced bacon over medium heat until crispy, then remove and set aside, leaving the fat in the pot.
- Add the onion to the pot and cook for 5-7 minutes until softened.
- Add the garlic and cook for an additional 1 minute.
- Add the roasted cauliflower and chicken broth to the pot. Bring to a simmer and cook for 10 minutes.
- Use an immersion blender to blend the soup to your desired consistency.
- Stir in the whipping cream, shredded cheddar cheese, and sour cream.
- Season with salt and pepper to taste.
- Garnish with crispy bacon and chives before serving.