Keto Cheese & Bacon Soup

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This Keto Cheese & Bacon Soup is smooth, creamy, and delicious. It makes a hearty 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 them.

This keto cheese and bacon soup recipe makes 6 serves. 1 serve is 225g/8oz.

Keto Cheese & Bacon Soup Ingredients

Keto bacon and cheese soup is easily made with readily available low-carb ingredients.

• 1 ounce of Butter
• 2 cloves of Garlic, crushed
• 1.3 pounds (1 medium head) of Cauliflower, cut into evenly sized florets
• 2 cups of Chicken Stock
• 10 ounces of Heavy Cream
• 1 teaspoon of Pepper
• 7 ounces of Bacon, thinly sliced
• Salt, to taste
• ⅔ cup of Parmesan Cheese, shaved

How To Make Keto Cheese & Bacon  Soup

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.
   Set the bacon aside, while you blend the soup.
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.

Keto Cheese and Bacon Soup

Our Keto Cheese & Bacon Soup is smooth, creamy and delicious. It makes a great lunch or dinner. Very Easy to make in bulk.

4.98 from 46 votes

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Course: Dinner, Lunch, Main Course, Soup

Cuisine: American, French

Cook Time: 20 mins

Total Time: 20 mins

Servings: 6 serves

Calories: 421kcal

Author: Gerri

Ingredients

• 1 ounce butter
• 2 cloves garlic crushed
• 1.3 lbs cauliflower cut into florets
• 2 cups chicken stock
• 10 ounces heavy cream
• 1 teapoon pepper ground
• 7 ounces bacon
• 2/3 cup parmesan cheese shaved
• salt to taste

US Customary - Metric

Instructions

• Place a large saucepan over high heat.
• Add the butter and garlic and saute for 3 minutes.
  
• Add the cauliflower and stir to coat in the butter. Saute for 2 minutes.
  
• 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.
  
• 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.

  Set the bacon aside, while you blend the soup.
• Using your stick blender, blend the soup into a smooth puree.
  
• Add the bacon and parmesan cheese into the cauliflower soup and mix well with a spoon.
  
• Taste the soup and add salt if desired.
  
• Ladle into bowls and serve.
  

Nutrition

Serving: 225g | Calories: 421kcal | Carbohydrates: 7g | Protein: 13g | Fat: 38g | Saturated Fat: 19g | Cholesterol: 106mg | Sodium: 592mg | Potassium: 488mg | Fiber: 3g | Sugar: 3g | Vitamin A: 910IU | Vitamin C: 48.1mg | Calcium: 188mg | Iron: 0.8mg

How To Store Keto Bacon & Cheese Soup

Store keto bacon and cheese soup in the fridge for up to 1 week, or in the freezer for 3 months.

Make this low-carb bacon and cheese soup in bulk and refrigerate for a quick meal during the week.

If you loved our bacon and cheese soup, try our other keto soup recipes.

• Low-Carb Cream Cauliflower Soup
• Keto Cauliflower & Chicken Soup
• Keto Broccoli & Cheese Soup

To make a larger batch of Keto Cheese & Bacon Soup, simply adjust the serving amounts in our easy to use recipe card above.

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