Cauliflower Soup
Ready in about 30 minutes, this creamy cauliflower soup is rich, creamy, and simply delicious. It also happens to be low carb!
Ingredients
- 4 slices bacon cooked and crumbled
- 1 Tbsp bacon grease or an additional tablespoon of butter
- 1 tablespoon salted butter
- 1 medium onion diced (about 1 cup diced)
- 2 stalks celery diced
- 1 pound cauliflower roughly chopped (about 4 cups)
- 2 cloves garlic minced
- 3 cups chicken bone broth no salt added
- ½ tsp salt
- ¼ tsp black pepper
- 2 cups heavy cream
- 1 ½ cup grated cheddar cheese divided
Instructions
- Heat a large stockpot or Dutch oven over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Save 1 Tbsp grease, remove bacon.
- Add butter and melt. Add onion and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
- Stir in cauliflower. Cook, stirring occasionally, until barely crisp-tender, about 3-4 minutes. Add garlic during last minute of cooking.
- Add chicken broth, salt, and pepper. Bring to a boil; reduce heat and simmer until cauliflower is tender, about 12-15 minutes.
- Stir in cream and 1 cup of the grated cheese, cook and stir till melted and creamy.
- Blend half of the soup in a blender till smooth. Return to the soup pot.
- Serve immediately, garnished with bacon and remaining grated cheddar cheese.
Notes
I prefer this soup half blended. You can skip that step, or if you prefer a smooth soup, you can blend all of it.
Nutrition
Serving: 1gCalories: 505kcalCarbohydrates: 9gProtein: 18gFat: 45gSaturated Fat: 27gPolyunsaturated Fat: 15gTrans Fat: 1gCholesterol: 134mgSodium: 813mgFiber: 2gSugar: 5g
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