Cheesy Cauliflower Soup
This velvety blended cauliflower soup is loaded with sharp cheddar cheese and bacon crumbles for a deeply comforting keto meal. It is thick, creamy, and rich enough to serve as a satisfying main course on cooler days.
A thick and creamy keto cauliflower cheddar soup topped with crispy bacon and chives.
Nutrition per serving
Ingredients
base
main
liquid
topping
garnish
Instructions
Simmer the Cauliflower
Add cauliflower florets and chicken broth to a large pot and bring to a boil over high heat. Reduce heat to medium and simmer for 15 minutes until the cauliflower is completely fork-tender.
Blend Until Smooth
Use an immersion blender to puree the soup directly in the pot until completely smooth and velvety. Alternatively transfer in batches to a countertop blender being careful with the hot liquid.
Add Cream and Cheese
Return the blended soup to low heat and stir in the heavy cream. Gradually add shredded cheddar cheese a handful at a time stirring constantly until fully melted and incorporated. Season with salt and pepper.
Garnish and Serve
Ladle the hot soup into bowls and top each serving with crumbled bacon and sliced green onions. Serve immediately with extra cheddar on the side if desired.
Substitutions
Common mistakes
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