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Keto Loaded Fauxtato (Cauliflower) Soup – vegetarian recipe
Stav Kogan

Keto Loaded 'Fauxtato' (Cauliflower) Soup

A rich, soul-warming bowl of loaded potato soup, reimagined for a keto lifestyle. This low-carb version uses cauliflower to create a thick, cheesy, and bacon-brimming soup that's pure comfort and ridiculously easy to make.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 serving
Calories: 550
Ingredients Method Nutrition

Ingredients
  

  • 3 tablespoons (42 g / 1.48 oz) salted butter
  • ½ cup (75 g / 2.65 oz) chopped white onions
  • 2 cloves garlic, minced
  • 1 16-ounce / 450g (15.9 oz) bag frozen cauliflower florets
  • 2 cups (480 ml) vegetable broth
  • 2 cups (226 g / 8 oz) shredded sharp cheddar cheese, plus extra for garnish
  • 1 cup (240 ml) heavy whipping cream
  • Salt and ground black pepper to taste
  • 8 slices bacon, cooked and crumbled, for garnish
  • For an extra smooth and creamy texture, use an immersion blender to partially or fully blend the soup after the cauliflower is tender but before adding the cheese and cream.
  • Feel free to swap the sharp cheddar with other great melting cheeses like Gouda, Monterey Jack, or a Colby blend for a different flavor profile.
  • To thicken the soup further without adding carbs, stir in 2 ounces (56g / 1.98 oz) of softened cream cheese along with the heavy cream and cheddar.
  • Make it a complete meal by stirring in some shredded rotisserie chicken or leftover cooked ham during the last few minutes of cooking.

Method
 

  1. In a large stockpot or Dutch oven, melt the butter over medium heat.
  2. Add the chopped onions and sauté until they become soft and translucent, about 3-4 minutes.
  3. Stir in the minced garlic and cook for another minute until fragrant.
  4. Pour in the vegetable broth and add the frozen cauliflower florets. Increase the heat to high and bring the mixture to a gentle boil.
  5. Once boiling, reduce the heat to maintain a steady simmer.
  6. Cover and cook for about 15 minutes, or until the cauliflower is fork-tender.
  7. Reduce the heat to the lowest possible setting to prevent the soup from curdling.
  8. Stir in the heavy whipping cream and the shredded cheddar cheese.
  9. Continue stirring gently until the cheese is completely melted and the soup is smooth and creamy.
  10. Season generously with salt and pepper to your liking. Ladle the hot soup into bowls and garnish lavishly with extra shredded cheese and crispy bacon crumbles before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

Nutrition

Calories: 550kcalCarbohydrates: 8gProtein: 22gFat: 48g

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