Low Carb Cauliflower and Bacon Soup
Indulge in the rich, comforting flavors of this Low Carb Cauliflower and Bacon Soup, a perfect blend of hearty and healthy! This creamy soup showcases oven-roasted cauliflower for a subtle nutty sweetness, paired with smoky, crispy bacon that infuses every bite with irresistible flavor. Sautéed garlic and onion deepen the savory base, while chicken broth and a splash of heavy cream create a luxuriously smooth texture. Topped with crumbled bacon and fresh chives, this keto-friendly, gluten-free recipe is an easy weeknight dinner or a crowd-pleasing appetizer. Best of all, it’s ready in just under an hour, making it an ideal choice for low-carb meal prep or cozy evenings.
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Recipe Information
Ingredients
- 1 large head Cauliflower
- 6 slices Bacon
- 2 tablespoons Olive oil
- 3 cloves Garlic
- 1 medium Yellow onion
- 4 cups Chicken broth
- 1 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 2 tablespoons Chives
Instructions
Preheat your oven to 425°F (220°C).
Cut the cauliflower into florets and place them on a baking sheet. Drizzle with 2 tablespoons of olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Roast in the oven for 20-25 minutes until tender and slightly golden.
While the cauliflower roasts, cook the bacon in a large pot over medium heat until crispy. Remove the bacon and place it on a paper towel-lined plate, leaving the bacon grease in the pot.
Mince the garlic and dice the onion. Add them to the pot with the bacon grease and sauté over medium heat for 2-3 minutes, or until softened and fragrant.
Once the cauliflower is roasted, add it to the pot with the garlic and onion. Pour in 4 cups of chicken broth and bring to a simmer. Cook for 10 minutes to allow the flavors to meld.
Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, carefully transfer the soup to a blender in batches and blend until smooth, then return to the pot.
Stir in 1 cup of heavy cream, 1/2 teaspoon of paprika, and adjust the seasoning with additional salt and pepper to taste.
Chop the crispy bacon into small pieces and save a portion for garnish. Stir the rest of the bacon into the soup.
Serve the soup hot, garnished with the reserved bacon pieces and chopped chives on top.
Nutrition Facts
Calories |
1617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.5 g | 163% | |
| Saturated Fat | 59.3 g | 296% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 288 mg | 96% | |
| Sodium | 6687 mg | 291% | |
| Total Carbohydrate | 60.3 g | 22% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 23.0 g | ||
| Protein | 47.5 g | 95% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 319 mg | 25% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 3799 mg | 81% | |
*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.
