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Keto loaded cauliflower soup topped with bacon cheddar and green onions

Keto Loaded Cauliflower Soup Recipe

This Keto Loaded Cauliflower Soup is creamy, cheesy, and packed with tender cauliflower, crispy bacon, sharp cheddar, cream cheese, and green onions. It delivers the cozy flavors of loaded potato soup in a lower-carb recipe that's perfect for dinner or meal prep.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course: Dinner, Lunch, Soup
Cuisine: American
Calories: 430
Ingredients Method Notes

Ingredients
  

  • 8 slices bacon chopped
  • 2 tablespoons unsalted butter
  • 1/2 medium yellow onion diced
  • 3 cloves garlic minced
  • 1 large head cauliflower cut into florets, approximately 6 cups
  • 4 cups chicken broth
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt or to taste
  • 4 ounces full-fat cream cheese softened
  • 1 cup heavy cream
  • 1 1/2 cups shredded sharp cheddar cheese
  • 3 green onions sliced
Optional Toppings
  • Additional crispy bacon
  • Shredded cheddar cheese
  • Green onions
  • Sour cream
  • Chives
  • Jalapeños
  • Freshly ground black pepper

Method
 

  1. Place the chopped bacon in a large Dutch oven or soup pot over medium heat.
  2. Cook until crisp.
  3. Remove the bacon with a slotted spoon and transfer it to a paper towel-lined plate.
  4. Leave approximately 1 tablespoon of bacon fat in the pot.
  5. Add the butter.
  6. Add the diced onion and cook for approximately 4 to 5 minutes, until softened.
  7. Add the garlic and cook for approximately 30 seconds.
  8. Add the cauliflower florets and chicken broth.
  9. Stir in the smoked paprika, garlic powder, onion powder, black pepper, and salt.
  10. Bring the soup to a gentle boil.
  11. Reduce the heat and simmer for approximately 15 to 20 minutes, until the cauliflower is very tender.
  12. Use an immersion blender to blend the soup until it reaches your preferred consistency. For a chunkier soup, leave some cauliflower pieces intact.
  13. Reduce the heat to low.
  14. Add the softened cream cheese and stir until completely melted.
  15. Add the heavy cream and stir.
  16. Add the shredded cheddar gradually, stirring until melted and smooth.
  17. Stir approximately half of the cooked bacon into the soup.
  18. Taste and adjust seasonings if needed.
  19. Ladle into bowls.
  20. Top with remaining bacon, cheddar, green onions, sour cream, or other desired toppings.
  21. Serve warm.

Notes

Notes

  • Cauliflower: Cut the florets into relatively even pieces so they cook at the same rate.
  • Frozen cauliflower: Frozen florets can be used, but they may cook more quickly.
  • Texture: Blend completely for a smooth soup or leave some cauliflower chunks for a loaded-potato-soup style texture.
  • Cheese: Freshly grated cheddar generally melts more smoothly than packaged shredded cheese.
  • Heat: Keep the soup over low heat after adding dairy and cheese. Avoid boiling.
  • Broth: Add extra broth if you prefer a thinner soup.
  • Storage: Refrigerate leftovers in an airtight container for up to approximately 4 days. Freezing: Freeze for up to approximately 2 months. Dairy-based soups may need to be stirred or blended briefly after reheating.
  • Reheating: Warm slowly over low heat. Add a splash of broth or cream if the soup has thickened.
Nutrition: Nutrition values are estimates and will vary depending on your specific bacon, broth, cheese, cream, and other ingredient brands.

Approximate Nutrition Per Serving 

  • Calories: Approximately 430
  • Protein: Approximately 17g
  • Total Fat: Approximately 37g
  • Saturated Fat: Approximately 19g
  • Total Carbohydrates: Approximately 10g
  • Dietary Fiber: Approximately 3g
  • Net Carbs: Approximately 7g Sugar: Approximately 4g