Our 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.
This keto cauliflower soup recipe makes 6 serves. 1 serve is 225g/8oz.
Keto Cheese & Bacon Cauliflower Soup 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
Keto cauliflower soup with bacon and cheese is easily made with readily available low-carb ingredients.
How to make Keto Cheese & Bacon Cauliflower Soup
- 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.
You can make this low-carb bacon and cheese cauliflower soup in bulk and refrigerate for a quick meal during the week.
Keto Cheese & Bacon Cauliflower Soup "Easy & Creamy" Winter Warmer!
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
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
Try These Other Cauliflower Soup Recipes
Cauliflower is such a versatile low-carb ingredient and used in many of our keto recipes.
- Low-Carb Cream Cauliflower Soup
- Keto Cauliflower & Chicken Soup
- Keto Broccoli & Cheese Soup (Not cauliflower but delicious anyway)
To make a larger batch of Keto Cheese & Bacon Cauliflower Soup, simply adjust the serving amounts in our easy to use recipe card above.
What a delicious creamy soup. Will certainly be making it again as it is winter here and what better than a cup of soup to warm you up. Thought it may have been too creamy for me, but no, made exactly to the recipe. Husband loved it as well and he’s not on Keto!
Love this!! Do you think it would freeze ok?
Hi Anthea,
Yes, it will last in the freezer for up to 3 months 🙂
This soup is delicious! My only minor complaint were some of the measurements in the recipe – I’d rather have it say “2 tablespoons of butter” and “one cup of chopped bacon” rather than the ounce unit of measurements for these ingredients, but a quick Google search remedied the issue. 12/10 will make again, this has been bookmarked for future reference and I will definitely share it with friends. Thank you!
Hi Caroline,
I’m so glad you enjoyed it!
Due to the differences in cup and spoon sizes between imperial and metric, we prefer to use grams and ounces in our recipes to ensure that no matter where our readers are, the recipe will always turn out. In recipes where the measurements don’t make a huge difference, we always use the cup/spoon measurements. I hope that helps 🙂
I tried this recipe this afternoon, and of course I spilled most of it all over my kitchen, but what was left was very tasty. I will try again, but I have a question, my soup was more the consistency of tapioca pudding (that’s all I can think of). I would like it to be totally creamy, no bits or pcs at all. Do you think I could puree the cauliflower in my food processor before I add it to the other ingredients.
Hi Penelope,
It sounds like your soup wasn’t blended enough, the immersion blender should make it creamy with no lumps.
Do you have to make the soup smooth with a blender or can I leave as is?
Hi Stephanie,
Blending helps mix the flavors together, but if you prefer not to blend it, you can give it a try!
Awesome soup. Made it twice this week. I just started a keto lifestyle and this fits into it perfectly. Very easy to make and enjoyable to eat. I did put my own addition and added fresh scallions when I added the bacon and cheese. Now I feel like I’m eating baked potato soup but better. Thanks for this wonderful recipe.