Keto Cheese & Bacon Cauliflower Soup

This Keto Cheese & Bacon Cauliflower Soup is a smooth, creamy and delicious. It makes a great low carb lunch or dinner.

The beauty of soups is that they can be made well ahead of time in larger batches and reheated whenever you need.

Leftover keto bacon and cheese cauliflower soup can be stored in the fridge for up to 1 week, or in the freezer for 3 months.

Print Recipe

Keto Cheese & Bacon Cauliflower Soup

Course

Main Dish

Prep Time

15 minutes

Cook Time

20 minutes

Passive Time

35 minutes

Servings

people

Ingredients

• 1 ounces butter
• 2 cloves garlic crushed
• 1 medium head cauliflower cut into evenly sized florets
• 2 cups Chicken Broth
• 10 ounces heavy cream
• 1 teaspoon Pepper
• 7 ounces bacon thinly sliced
• 2/3 cup Parmesan cheese shaved

Course Main Dish Prep Time 15 minutes Cook Time 20 minutes Passive Time 35 minutes Servings people Ingredients 1 ounces butter 2 cloves garlic crushed 1 medium head cauliflower cut into evenly sized florets 2 cups Chicken Broth 10 ounces heavy cream 1 teaspoon Pepper 7 ounces bacon thinly sliced 2/3 cup Parmesan cheese shaved

Instructions

1. Place a large saucepan over high heat.
2. Add the butter and garlic and saute for 3 minutes.
3. Add the cauliflower and stir to coat in the butter. Saute for 2 minutes.
4. Add the heavy cream, chicken stock, and pepper, and reduce the heat until the pot is simmering. Simmer for 15-20 minutes, until the cauliflower is tender.
5. While the cauliflower is cooking, prepare the bacon; In a large non-stick frying pan add the bacon and place over high heat. Saute for 10-15 minutes, until the bacon is starting to crisp.
6. Using your stick blender, blend the soup into a smooth puree.
7. Add the bacon and parmesan cheese into the cauliflower soup and mix well with a spoon.
8. Taste the soup and add salt if desired.
9. Ladle into bowls and serve.

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