yield: 4 servings
prep time: 5 minutes
cook time: 20 minutes
This is my daughter’s favorite soup. She was always a huge fan of my loaded potato soup, so this keto version became an instant hit. Not a single person I’ve served it to has missed the potatoes. It is similar in concept to the Broccoli Cheese Soup on here but is thicker, richer and loaded with bacon. Bonus points for being super easy to make!
• 3 tablespoons salted butter
• ½ cup chopped white onions
• 2 cloves garlic, minced
• 1 (16-ounce) bag frozen cauliflower florets
• 2 cups vegetable broth
• 2 cups shredded sharp cheddar cheese, plus extra for garnish
• 1 cup heavy whipping cream
• Salt and ground black pepper
• 8 slices bacon, cooked and cut into small pieces, for garnish
1. Melt the butter in a stockpot over medium heat. Sauté the onions and garlic in the butter until the onions are tender and translucent.
2. Add the cauliflower and broth to the pot. Bring to a gentle boil over high heat, then reduce the heat to maintain a simmer and continue cooking until the cauliflower is tender, stirring occasionally, about 15 minutes.
3. Turn the heat down to the lowest setting and add the cheese and cream to the pot. Stir until the cheese is melted and well combined with the rest of the soup.
4. Season to taste with salt and pepper. Serve, garnished with extra cheese and bacon pieces. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
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