When a chilly day calls for ultimate comfort food, this Creamy Bacon Cheddar Cauliflower Soup is the answer. Imagine the cozy embrace of a loaded baked potato, but in a velvety, low-carb soup form. We’re talking smoky bacon, sharp, melty cheddar, and roasted cauliflower blended into a rich, satisfying meal that’s pure bliss in a bowl. It’s so decadent and flavorful, it’ll win over even the most skeptical eaters in your family!
Ingredients
• 1 large head cauliflower, about 2 lbs / 900g, chopped into florets
• 2 tbsp olive oil / 30ml
• 1 medium onion, diced
• 4 slices thick-cut bacon, chopped
• 1 tbsp minced garlic / 3 cloves
• 1 tsp dried thyme
• 12 oz aged cheddar cheese, shredded / 340g
• 1 oz Parmesan cheese, grated / 28g
• 3 cups chicken broth / 720ml
• ¼ cup heavy cream / 60ml
• Salt and freshly ground black pepper, to taste
Instructions
1. Directions
2. Preheat your oven to 375°F / 190°C. On a foil-lined baking sheet, toss the cauliflower florets with olive oil, salt, and pepper. Roast for 30-35 minutes, until tender and lightly golden at the edges.
3. While the cauliflower roasts, cook the chopped bacon in a large pot or Dutch oven over medium heat until crispy. Remove the bacon with a slotted spoon, setting it aside on a paper towel-lined plate. Leave about 1 tablespoon of the rendered fat in the pot.
4. Add the diced onion to the pot and sauté in the bacon fat until softened, about 5-7 minutes. Stir in the minced garlic and dried thyme, cooking for another minute until fragrant.
5. Pour in the chicken broth and add the roasted cauliflower. Bring the mixture to a boil, then reduce the heat, cover, and simmer for 15-20 minutes to allow the flavors to meld.
6. Carefully transfer the soup to a blender in batches (or use an immersion blender directly in the pot) and blend until completely smooth. Return the soup to the pot over low heat. Gradually stir in the shredded cheddar and grated Parmesan until fully melted. Do not let the soup boil.
7. Stir in the heavy cream and half of the crispy bacon. Season with additional salt and pepper to taste. Serve hot, garnished with the remaining crispy bacon and extra shredded cheddar if desired.
Nutritional Information
• Per Serving (Serves 6)
• Calories: 340
• Fat: 26g
• Net Carbs: 10g
• Protein: 20g
Pro Tips
• For the smoothest, creamiest texture, shred your own cheese from a block. Pre-shredded cheeses contain anti-caking agents that can make the soup grainy.
• When using a standard blender for hot liquids, never fill it more than halfway. Remove the center cap from the lid and cover the opening with a folded kitchen towel to allow steam to escape safely.
• For an extra layer of smoky flavor, add a pinch of smoked paprika along with the thyme. A dash of hot sauce at the end can also brighten up the flavors.
• This soup reheats beautifully. Store it in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, stirring occasionally.
FAQ
Q: Is this bacon cheddar cauliflower soup keto-friendly
A: Yes, with only 10g of net carbs per serving, this soup is an excellent choice for anyone following a keto or low-carb diet.
Q: Can I use pre-shredded cheese for this recipe
A: For the best results and the smoothest texture, we strongly recommend shredding your own cheese from a block. Pre-shredded cheeses contain anti-caking agents that can make the soup grainy.
Q: How do I store and reheat leftover cauliflower soup
A: Store the soup in an airtight container in the refrigerator for up to 4 days. Reheat it gently on the stovetop, stirring occasionally, to maintain its creamy texture and prevent it from separating.
Q: What is the best way to blend this soup safely
A: You can use an immersion blender directly in the pot. If using a standard blender, work in batches, never filling it more than halfway. Remove the center cap from the lid and cover the opening with a folded towel to allow steam to escape.
