Cheesy Bacon Cauliflower Soup is a low carb soup that's full of cheese, bacon, and garlic! It's easy to make, delicious, and perfect for meal prep!
Need more soup to keep you warm during the winter? Check out this Roasted Red Pepper and Pumpkin Soup and Creamy Heirloom Tomato Soup with Garlic Croutons!
I don't make soup often, but this weather in the DC metro area has been COLD! I'm not complaining at all, I'm actually loving it. However, when the weather drops below 40 degrees, you need soup. So, I came up with this Cheesy Bacon Cauliflower Soup. It's so good. Super easy to make too! It also has fresh thyme and cayenne pepper and chili powder for a subtle kick! I topped this soup with more bacon (because why not? lol) and green onions, and more cheese. Utter perfection. So good. So easy to make. You have to give this one a try!
So, as I mentioned several times on my instagram, I want my blog to be a place for EVERYONE. So, periodically I like to mix things up a bit. I haven't posted a low-carb recipe in a while. So, I came up with this Cheesy Bacon Cauliflower Soup for my low-carb and keto lovers!
What I love about this soup is the flavor. It's so creamy and cheesy. I used sharp white cheddar cheese and it really compliments the flavors so well. Also, the garlic with the thyme and bacon is a real winner. I may make a spin off of this recipe including thyme, bacon, and garlic on the strength!
how do you make cheesy bacon cauliflower soup?
It's really quite simple. You simply boil the cauliflower until its soft, about 20-30 minutes. While the cauliflower is boiling, saute bacon and onion in a skillet. Then add thyme and continue to saute. Then add garlic and boiled cauliflower to a blender and puree until it's nice and smooth. Add the puree back into the pot and add in bacon, onion, and thyme mixture. Also add in shredded cheese, cayenne pepper, chili powder, a little oregano, and salt and pepper. Stir in heavy cream and simmer for about 5 minutes. Then you're done! So simple. So easy. SO delicious!
how long will this soup last in the fridge?
This Cheesy Bacon Cauliflower Soup should last about 4-5 days in the refrigerator. This soup is ideal for meal prepping because it holds up so well. Also, you can freeze it for up to 2 months! Of note, this soup should be stored in an airtight container. This will ensure freshness! When it's time to heat it back up, simply pop it in the microwave and heat! Garnish with shredded cheese, bacon bits, and green onions or chives.
what goes well with this soup?
This soup is delicious as is! However, if you desire a little something extra, you can really play up the garnish on top. You can chop up some tomatoes, a little sour cream, parsley or cilantro, any kind of cheese - the list goes on! That's what I love about food, the possibilities are endless and you can change the recipe to fit your palate and liking!
Any fresh vegetable would also go well with soup. Radishes, celery sticks, carrot sticks, etc. You can even add sausage instead of bacon to this soup. I like to use sausage and bacon interchangeably so if that's what you like, I say go for it!
recipe modifications?
If you'd like to make this soup dairy free and/or vegan, you can use vegan cheese to replace the sharp white cheddar cheese. You can also use coconut cream to replace the heavy cream. If you'd like to make this vegetarian, you can either omit the bacon or use a meat alternative of your liking! If doing this, I highly recommend Lightlife's Smoky Tempeh Strips. If you saute the tempeh strips is olive oil and add a little smoked paprika, it really tastes just like bacon! This recipe is naturally gluten free so no worries there. This is also a low-carb/keto recipe so yay!
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Cheesy Bacon Cauliflower Soup
Equipment
- Large Pot
Ingredients
- 2 heads Cauliflower
- 4 cloves garlic
- 6 pieces bacon
- 1 yellow onion
- 1 tsp cayenne pepper
- 2 tsp chili powder
- 8 sprigs fresh thyme
- ½ tsp oregano
- 2 cups heavy cream
- 2 ½ cup shredded white cheddar cheese
- Salt and Pepper, to taste
Directions
- Fill a large pot up ½ way with water. Bring to a boil.
- Cut 2 heads of cauliflower into florets. Add to boiling water and boil until cauliflower softens, about 20-30 minutes. Reserve 2 cups of the boiling water.
- Add cauliflower, garlic cloves, and reserved water to a food processor or blender and blend until smooth.
- While cauliflower is boiling, chop up bacon and saute in a skillet over medium heat for 8-10 minutes. Add chopped onion and thyme and continue to saute until onions are translucent.
- Add cauliflower puree back to the large pot and pour in bacon and onion mixture. Heat over low heat and add heavy cream and cheese, stirring constantly. Add cayenne pepper, chili powder, salt, and pepper. Simmer for 5 minutes.
- Garnish with bacon bits, shredded cheese, and green onions.
Enjoyed this recipe! My soup was a bit runny but so tasty. I didn’t have any heavy cream on hand so I swapped it for 2/4 butter with 6/4 milk.
i'm so glad that you enjoyed it, thanks for leaving a review! Happy holidays!