Bacon cauliflower soup is so delicious, you'll think you're having a loaded potato soup. But this one's low-carb and creamy!
We've gotta call this like we see it. This Bacon Cauliflower Soup really should be called, "We Can't Believe It's Not a Loaded Bacon Potato Soup." That's because this low-carb soup tastes so much like it! We love our potatoes, but sometimes we need something a little lighter, yet still hearty, filling, flavorful, and comforting. This soup checks off all those boxes in one simple low-carb dish. It's gluten-free, and paleo-friendly.
This recipe is low in both fat and calories, but not nutrients or flavor. We also kept the recipe gluten-free and paleo for those following more restricted diets. You could very easily make this recipe vegan by leaving out the bacon or substituting it with vegan bacon.
For those who just can't live without carbs and aren't following a paleo or gluten-free diet, this pairs nicely with a big piece of crusty bread. Otherwise, look for some gluten-free crackers or paleo-friendly ones.
Low-Carb Bacon Cauliflower Soup Ingredients
- 1 large head cauliflower, coarsely chopped
- 8 slices bacon, cooked
- ½ cup nutritional yeast
- 1 tbsp. extra virgin olive oil
- ½ cup white onion, diced
- 3 cups low-sodium chicken broth
- 1 tsp. garlic powder
- Salt & pepper, to taste
- Diced green chilies for garnish, optional
How to Make Bacon Cauliflower Soup
This couldn't be easier. You'll start with onion and olive oil in a stock pot over medium-high heat. Add those cauliflower florets, garlic powder, salt and pepper. Cook for several minutes until the cauliflower takes on the flavor of everything in the pot. Then, add the broth and bring to a boil. While that's happening, cook the bacon in a skillet. Let the soup simmer until the cauliflower is tender. Add the nutritional yeast and cook for a few more minutes. Finally, puree everything in a food processor or high-speed blender. You might need to do that in batches to avoid major spills. When serving, garnish with the chopped bacon and let your tastebuds be fooled into thinking you're eating a carb-dense potato soup!
How to Store and Serve Bacon Cauliflower Soup
If you aren't serving this immediately, it will store well in the fridge for several days, up to 4 or 5 days. (There's no dairy in this soup, so that helps prolong the soup's life.) Reheat the soup over medium-low heat (or in the microwave). You can also freeze this soup if desired. We like to freeze soups in 2-cup increments for individual servings, but you do what works best for you and your family.
Serve this soup for a light lunch or dinner, or pair it with salad, a grilled chicken breast or steak, for a well-rounded dinner.
Substitutions and Alterations
There's so much you can do with this soup.
Feel free to add some chopped chives or parsley to the top of this soup upon serving, or add a little of the dried versions of these herbs to the pot when you're cooking the cauliflower.
If you aren't following a paleo diet, you can substitute shredded cheddar or Monterey jack cheese for the nutritional yeast.
Any kind of bacon works here, whether it's pork or turkey bacon. Pancetta would work, too, and it's already in the right shape and small enough to work as a garnish. Vegan bacon works, too, if that's where your preferences lie.
READ MORE: 15 Insanely Delicious Cauliflower Recipes You Need to Meal Prep Now!
Keto Bacon Cauliflower Soup
Ingredients
- 1 large head cauliflower coarsely chopped
- 8 slices bacon cooked*
- ½ cup nutritional yeast
- 1 tablespoon extra-virgin olive oil
- ½ cup white onion diced
- 3 cups low sodium chicken broth
- 1 teaspoon garlic powder
- Salt & pepper to taste
- Diced green chiles for garnish optional
Instructions
- Add extra virgin olive oil and onion to a pot and bring to medium heat.
- Sauté 2 to 3 minutes until translucent then add cauliflower, garlic powder, salt, and pepper to the pot.
- Cook for 5 minutes, stirring to coat the cauliflower. Then, add the broth, and bring to a boil. Then reduce the heat and stir in the nutritional yeast. Simmer for 15 minutes or until the cauliflower can be pierced easily with a fork.
- Turn off the heat and transfer the soup to a blender or food processor, working in batches if needed. Process until smooth.
- Transfer back to the pot and stir to recombine everything.
- Serve garnished with bacon and diced green chilies, if desired.
