Delicious Keto Loaded Cauliflower Soup topped with cheese and herbs

Keto Loaded Cauliflower Soup

ByOlivia Carter
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Why Make This Recipe

Keto Loaded Cauliflower Soup is the perfect comfort food without the carbs. This creamy and hearty soup is not only delicious but also healthy, making it a fabulous choice for anyone following a keto diet or looking to enjoy a lighter meal. Packed with flavors from cheese and bacon, it will satisfy your cravings while keeping you on track with your dietary goals.

How to Make Keto Loaded Cauliflower Soup

Ingredients

  • 1 head cauliflower, chopped
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 1 cup shredded cheese (cheddar or your choice)
  • 1 cup cooked bacon, crumbled
  • 1/2 cup chopped green onions
  • Salt and pepper to taste

Directions

  1. In a large pot, combine the chopped cauliflower and broth. Bring to a boil and simmer until the cauliflower is tender, about 10 minutes.
  2. Use an immersion blender to purée the cauliflower until smooth.
  3. Stir in the heavy cream, cheese, and crumbled bacon.
  4. Season with salt and pepper to taste.
  5. Serve hot, garnished with green onions.

How to Serve Keto Loaded Cauliflower Soup

Keto Loaded Cauliflower Soup is best served warm. You can top each bowl with extra cheese, crumbled bacon, and a sprinkle of green onions for added flavor and presentation. It’s great as a main dish or a side soup for lunch or dinner!

How to Store Keto Loaded Cauliflower Soup

To store leftovers, let the soup cool completely, then transfer it to an airtight container. It can be kept in the refrigerator for up to 5 days. If you want to keep it longer, consider freezing it for up to 3 months. Just be sure to thaw it in the fridge overnight before reheating.

Tips to Make Keto Loaded Cauliflower Soup

  • For a thicker soup, you can add more cauliflower or reduce the broth.
  • To make it even creamier, use full-fat cream cheese in addition to heavy cream.
  • Experiment with different cheese varieties, like gouda or pepper jack, for unique flavors.

Variation

If you want a bit of spice, add some crushed red pepper flakes or jalapeños to the soup while it cooking. You can also add other vegetables like spinach or kale for extra nutrients.

FAQs

1. Can I use frozen cauliflower instead of fresh?
Absolutely! Frozen cauliflower works well in this recipe and can save you some prep time.

2. Is there a dairy-free option for this soup?
Yes, you can use coconut milk or almond milk instead of heavy cream and choose dairy-free cheese alternatives.

3. How can I make this soup vegetarian?
Simply replace the bacon with sautéed mushrooms or crispy tofu and use vegetable broth instead of chicken broth. This will keep it vegetarian while still offering delicious flavors.

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Keto Loaded Cauliflower Soup

  • Author: admin
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Diet: Keto
Print Recipe

Description

A creamy and hearty soup packed with flavors from cheese and bacon, perfect for keto diets.

Ingredients

  • 1 head cauliflower, chopped
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 1 cup shredded cheese (cheddar or your choice)
  • 1 cup cooked bacon, crumbled
  • 1/2 cup chopped green onions
  • Salt and pepper to taste

Instructions

  1. In a large pot, combine the chopped cauliflower and broth. Bring to a boil and simmer until the cauliflower is tender, about 10 minutes.
  2. Use an immersion blender to purée the cauliflower until smooth.
  3. Stir in the heavy cream, cheese, and crumbled bacon.
  4. Season with salt and pepper to taste.
  5. Serve hot, garnished with green onions.

Notes

For a thicker soup, add more cauliflower or reduce the broth. Experiment with different cheese varieties for unique flavors.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

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Hi, I’m Olivia Carter. I’m 41 years old, born in Nashville, Tennessee, and now living in Denver, Colorado, where the mountains are as much a part of my inspiration as the markets I shop from. My kitchen is my safe place it smells of herbs, wood smoke, and sometimes just-baked bread cooling on the counter.

I didn’t grow up with professional chefs around me just hardworking parents and a grandmother who believed that love always started with a pot on the stove. She taught me how to make biscuits without a recipe, how to know when cornbread is ready just by the sound it makes, and how to never waste a single vegetable from the garden. Those lessons stuck with me more than anything I ever read in a cookbook.

My path here wasn’t simple. I started as a server, sneaking glances into the kitchen whenever I could. Eventually, I found myself behind the line, sweating through long shifts, burning my fingers, and learning faster than I thought possible. Later, I studied culinary arts in New York, but I’ve always said the best training came from real kitchens, real mistakes, and real people who pushed me to keep going.

Today, my cooking is rooted in Southern tradition but shaped by everywhere I’ve traveled and everything I’ve tasted. I love the balance of smoky barbecue with bright citrus, the sweetness of honey paired with a kick of chili, and the way fresh herbs can lift even the simplest dish. Food, to me, is about contrast it should surprise you while still feeling like home.

I cook for people who want food that tells a story. I believe meals should connect us to memory, to family, to joy. It’s not about perfection or fancy plating it’s about sitting down, taking a bite, and feeling something.

If you’ve ever laughed around a messy kitchen table, licked barbecue sauce off your fingers, or found comfort in a bowl of soup on a hard day, then you already understand what my cooking is about. Welcome I can’t wait to share it with you.

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