Cauliflower and Bacon Soup
Indulge in the hearty and comforting flavors of this creamy Cauliflower and Bacon Soup, a perfect dish for cozy evenings or lively gatherings. Loaded with the earthy richness of tender cauliflower and the smoky crunch of crispy bacon, this low-carb soup is elevated by a splash of velvety heavy cream and aromatic notes of sautéed garlic and onion. Whether you opt for chicken or vegetable broth, each spoonful is packed with savory depth, finished with vibrant parsley and an optional sprinkle of sharp cheddar cheese. Ready in just 45 minutes, this easy one-pot recipe is ideal for busy weeknights, offering a satisfying meal that’s both nourishing and indulgent.
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Recipe Information
Ingredients
- 1 head (about 2 pounds) Cauliflower
- 6 slices Bacon
- 1 tablespoon Olive oil
- 1 medium (diced) Yellow onion
- 3 cloves (minced) Garlic
- 4 cups Chicken or vegetable broth
- 1 cup Heavy cream
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon (or to taste) Black pepper
- 2 tablespoons (chopped, for garnish) Fresh parsley
- 0.5 cup (shredded, for garnish) Cheddar cheese (optional)
Instructions
Prepare the cauliflower by removing the outer leaves and cutting it into small florets. Rinse thoroughly and set aside.
In a large pot or Dutch oven, cook the bacon slices over medium heat until crispy, about 6-8 minutes. Remove the bacon and place it on a paper towel-lined plate to drain, then crumble it into small pieces. Reserve 2 tablespoons of the bacon grease in the pot, or use olive oil instead if you prefer.
Add 1 tablespoon of olive oil (if needed) to the pot along with the diced onion. Sauté over medium heat for 5-7 minutes until the onion is soft and translucent.
Stir in the minced garlic and cook for another 1-2 minutes, being careful not to let it burn.
Add the cauliflower florets to the pot and pour in the chicken or vegetable broth. Increase the heat and bring the mixture to a boil, then reduce the heat to low and let it simmer for 15-17 minutes, or until the cauliflower is tender.
Once the cauliflower is cooked, use an immersion blender to carefully puree the soup until smooth. Alternatively, you can blend it in batches using a countertop blender, but take precautions with the hot liquid.
Stir in the heavy cream and season the soup with salt and black pepper to taste. Let it simmer for an additional 5 minutes to allow the flavors to meld together.
Ladle the soup into bowls and top with crumbled bacon, fresh parsley, and shredded cheddar cheese if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.6 g | 43% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 1995 mg | 87% | |
| Total Carbohydrate | 16.5 g | 6% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 6.5 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 179 mg | 14% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 876 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
