This Loaded Cauliflower Soup is a low-carb, hearty meal topped with crumbled bacon, and if that’s not tempting enough, it’s ready to serve in just 30 minutes!
Perfect for a cozy fall or winter evening, this recipe checks all the boxes for a quick weeknight dinner. It also freezes well, making it a great option for meal preppers who want to save time.
Serving up to 8 people, it’s ideal for large families or small gatherings. Even picky eaters will love the delicious combination of veggies and crispy bacon.
Why You Will Love This Recipe
- Great Meal Prep Recipe. A great choice for meal preppers, this recipe does very well when prepared ahead of time. Storage and reheating instructions are included below.
- Well-Rounded, Hearty Meal. This recipe has a great balance of fresh veggies and protein for a filling meal.
- Ready in No Time. This recipe can be ready to serve in only 30 minutes!
Recipe Ingredients
Here is a quick overview of what you’ll need for this recipe. Find exact measurements at the bottom of the page in the printable recipe card.
- Vegetables: cauliflower florets or large head cauliflower, yellow onion (diced), green onions (chopped), and garlic (minced)
- Bacon: this will be cooked and crumbled. Then used to garnish the soup prior to serving.
- Avocado oil: any neutral oil, such as olive oil, will work but we like the rich flavor of avocado oil for this recipe
- Low-sodium chicken broth: choosing a high-quality broth makes a noticeable difference in the flavor quality. Using a low sodium broth gives you more control over the flavor and the amount of sodium in the recipe.
- Fresh thyme leaves: this will be used in the recipe and for garnish
- Spices: salt and black pepper
- Shredded cheddar cheese: A good sharp cheese is great. If you prefer spicy foods, you can replace half of the cheddar with pepper jack.
- Heavy cream: Gives the soup a smooth, creamy texture
How to Make Loaded Cauliflower Soup
To make this Loaded Cauliflower Soup, in addition to the ingredients above, you will need a Dutch oven or large pot, blender or immersion blender, as well as a cutting board and knife. Then simply follow these step-by-step instructions to make this low carb comfort food! Scroll to the recipe card at the bottom of the page for the exact measurements.
Saute the vegetables
In a large pot or Dutch oven, heat the oil over medium heat. Add the onion and saute for 3-4 minutes or until translucent. Add the garlic and saute for another 30 seconds.
Add the cauliflower and spices
Add the cauliflower, broth, salt, and pepper and bring to a boil. Once boiling, reduce heat and simmer for about 15 minutes, or until the cauliflower is tender.
Blend the soup
Once the cauliflower is tender, transfer the soup to a blender or use an immersion blender to blend the soup until smooth. Next, add the blended soup back to the pot along with the cheese, cream, and fresh thyme. Stir over medium heat until the cheese is melted and everything is combined. Then serve garnished with crumbled bacon and green onions!
Serve
This is a well-rounded soup that can be served on its own, but there are numerous side dishes that would also pair well. Below, we’ve included some of our favorite side dishes to serve with soup:
Storage and Reheating Instructions
This gluten free cauliflower soup freezes well. After allowing to cool completely, freeze in a freezer-safe container for up to 3 months. Since this recipe provides 8 servings, we usually store in multiple containers so we can thaw smaller servings if needed. You can store this soup in the refrigerator for up to 3 days. To reheat, we recommend reheating on low on the stovetop. You could also reheat individual servings in the microwave if you need to save time. If reheating from frozen, allow to thaw in the fridge overnight before reheating.
Tips and Tricks
- If you prefer a spicier soup, use half cheddar and half pepper jack.
- To make this a vegetarian dish, hold the bacon and swap the chicken broth for vegetable broth.
- Use a low sodium broth to help control the flavor of the recipe.
- Add some additional veggies, to make this an even more filling, well-rounded meal.
Other Cauliflower Recipes
- Buffalo Cauliflower– a delicious low-carb snack on game day or a tasty side dish!
- Cauliflower Fritters– a crispy, cheesy treat! You only need four ingredients and a few simple spices to make these low-carb fritters. Top them with sour cream and chives for a satisfying side!
- Mashed Cauliflower– an easy side dish that will get the whole family excited! Try this great, low-carb alternative to mashed potatoes with your next meal!
- Cauliflower Salad– the perfect summertime dish made with fresh cauliflower, cheddar cheese, bacon bits, salted almonds, red onion, and creamy mayo. It makes a great light lunch or side dish for BBQs and group gatherings!
Loaded Cauliflower Soup
Ingredients
- 2 tbsp avocado oil
- 1 yellow onion diced
- 6 garlic cloves minced
- 2 lbs cauliflower florets
- 8 cups low-sodium chicken broth
- 1 tsp salt
- ¾ tsp black pepper
- 2 cups shredded cheddar cheese
- ¾ cup heavy cream
- 1 tbsp fresh thyme leaves
- 8 slices bacon cooked and crumbled
- ½ cup green onions chopped
Instructions
- In a large pot or Dutch oven, heat the oil over medium heat. Add the onion and saute for 3-4 minutes or until translucent. Add the garlic and saute for another 30 seconds.
- Add the cauliflower, broth, salt, and pepper and bring to a boil. Once boiling, reduce heat and simmer for about 15 minutes, or until the cauliflower is tender.
- Once the cauliflower is tender, transfer the soup to a blender or use an immersion blender to blend the soup until smooth.
- Add the blended soup back to the pot along with the cheese, cream, and fresh thyme. Stir over medium heat until the cheese is melted and everything is combined.
- Serve garnished with crumbled bacon and green onions!
Notes
- This soup freezes really well for up to 3 months and keeps in the fridge for up to 3 days.
- Feel free to use vegetable broth instead of chicken broth for a vegetarian soup.
- Use half cheddar half pepper jack for a spicier soup!
