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close up overhead image of loaded cauliflower soup in black bowl with silver spoon

Loaded Cauliflower Soup

Annie
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!
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Dinner
Cuisine Comfort Food
Servings 8
Calories 379 kcal

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

  1. This soup freezes really well for up to 3 months and keeps in the fridge for up to 3 days. 
  2. Feel free to use vegetable broth instead of chicken broth for a vegetarian soup. 
  3. Use half cheddar half pepper jack for a spicier soup! 
Net carbs 9.8 g per serving

Nutrition

Serving: 1/8 of recipeCalories: 379kcalCarbohydrates: 12.5gProtein: 18.7gFat: 29.5gCholesterol: 64mgSodium: 803mgFiber: 2.7gSugar: 3.4g
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