Loaded Cauliflower Soup
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!
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!
Nutrition
Serving: 1/8 of recipeCalories: 379kcalCarbohydrates: 12.5gProtein: 18.7gFat: 29.5gCholesterol: 64mgSodium: 803mgFiber: 2.7gSugar: 3.4g
Tried this recipe?Let us know how it was!