Keto Creamy Cauliflower & Bacon Soup
Keto Creamy Cauliflower & Bacon Soup
Ingredients
For the Soup Base
- 4 slices bacon, chopped
- 1 tablespoon ghee, or unsalted butter
- 1/2 yellow onion, medium, finely diced
- 2 cloves garlic, minced
- 4 cups cauliflower florets, fresh or frozen
- 4 cups chicken broth, low-sodium
- 1/2 cup heavy cream
- 2 ounces cream cheese, full-fat, softened
- 1 teaspoon sea salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For Garnish
- 2 tablespoons fresh chives, chopped
- 2 slices bacon, cooked crispy and crumbled
Instructions
- 1
In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, reserving 1 tablespoon of the rendered bacon fat in the pot.
⏱️ 7 min
- 2
Add the ghee (or butter) to the pot with the reserved bacon fat. Add the finely diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
⏱️ 7 min
- 3
Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min
- 4
Stir in the cauliflower florets. Cook for 3-5 minutes, stirring occasionally.
⏱️ 5 min
- 5
Pour in the chicken broth. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 10-15 minutes, or until the cauliflower is very tender.
⏱️ 15 min
- 6
Carefully transfer about two-thirds of the soup to a blender and blend until smooth. Alternatively, use an immersion blender directly in the pot to blend two-thirds of the soup, leaving some chunks for texture.
⏱️ 3 min
- 7
Return the blended soup to the pot (if using a regular blender). Stir in the heavy cream and softened cream cheese until fully melted and combined. Add sea salt and black pepper. Heat gently until warmed through, but do not boil.
⏱️ 2 min
- 8
Taste and adjust seasoning as needed. Ladle the soup into bowls and garnish with fresh chopped chives and crumbled crispy bacon before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Keto Creamy Cauliflower & Bacon Soup
Ingredients
For the Soup Base
- 4 slices bacon, chopped
- 1 tablespoon ghee, or unsalted butter
- 1/2 yellow onion, medium, finely diced
- 2 cloves garlic, minced
- 4 cups cauliflower florets, fresh or frozen
- 4 cups chicken broth, low-sodium
- 1/2 cup heavy cream
- 2 ounces cream cheese, full-fat, softened
- 1 teaspoon sea salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For Garnish
- 2 tablespoons fresh chives, chopped
- 2 slices bacon, cooked crispy and crumbled
Instructions
- 1
In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, reserving 1 tablespoon of the rendered bacon fat in the pot.
⏱️ 7 min - 2
Add the ghee (or butter) to the pot with the reserved bacon fat. Add the finely diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
⏱️ 7 min - 3
Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min - 4
Stir in the cauliflower florets. Cook for 3-5 minutes, stirring occasionally.
⏱️ 5 min - 5
Pour in the chicken broth. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 10-15 minutes, or until the cauliflower is very tender.
⏱️ 15 min - 6
Carefully transfer about two-thirds of the soup to a blender and blend until smooth. Alternatively, use an immersion blender directly in the pot to blend two-thirds of the soup, leaving some chunks for texture.
⏱️ 3 min - 7
Return the blended soup to the pot (if using a regular blender). Stir in the heavy cream and softened cream cheese until fully melted and combined. Add sea salt and black pepper. Heat gently until warmed through, but do not boil.
⏱️ 2 min - 8
Taste and adjust seasoning as needed. Ladle the soup into bowls and garnish with fresh chopped chives and crumbled crispy bacon before serving.
⏱️ 2 min