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To make this tasty soup, you need some key ingredients. Here is what you will need: - 1 large head of cauliflower, chopped into florets - 4 cups vegetable broth - 1 cup heavy cream - 1 cup shredded sharp cheddar cheese - 4 oz cream cheese, softened - 1/2 cup cooked crispy bacon bits (optional) - 1 cup green onions, sliced (reserve some for garnish) - 2 cloves garlic, minced - 1 teaspoon onion powder - 1 teaspoon garlic powder - Salt and pepper to taste - 1 tablespoon olive oil - Fresh parsley, chopped (for garnish) These ingredients work together to create a rich and creamy flavor. The cauliflower serves as the base, giving a nice texture. The cheese adds a wonderful taste and creaminess. You can change this soup to suit your taste. Here are some optional ingredients: - Cooked sausage or ham for added protein - Different types of cheese, like gouda or mozzarella - Additional herbs, like thyme or rosemary - Spices, like paprika or cayenne for heat Feel free to mix and match these options. Each addition can give a new twist. If you have dietary needs, you can still enjoy this soup. Here are some easy swaps: - Use almond milk or coconut cream instead of heavy cream for dairy-free - Replace cream cheese with cashew cream for a vegan option - Use vegetable broth made from scratch for a low-sodium choice - Skip the bacon or use tempeh bacon for a vegetarian option These substitutes help keep the soup delicious while fitting your diet. Adjusting ingredients makes it easy for anyone to enjoy this meal. {{ingredient_image_1}} First, gather all your ingredients. You need a large head of cauliflower, vegetable broth, heavy cream, and shredded cheddar cheese. Don’t forget the cream cheese, bacon bits, green onions, garlic, and spices. Chop the cauliflower into florets. Slice the green onions, keeping some for garnish. Mince the garlic. This prep makes cooking easier and faster. In a large pot, heat the olive oil on medium heat. Add the minced garlic and stir for one minute. The smell will be amazing! Next, add the cauliflower florets and stir for 2-3 minutes. Pour in the vegetable broth and bring it to a gentle boil. Cover and let it simmer for 15-20 minutes. The cauliflower should be tender when done. Once the cauliflower is soft, use an immersion blender to purée the soup until smooth. If you don’t have one, carefully transfer the soup to a regular blender in batches. Return the smooth soup to the pot. Stir in the heavy cream, cream cheese, onion powder, garlic powder, salt, and pepper. Heat it on low, stirring often. Add the shredded cheddar cheese and let it melt. Finally, mix in the bacon bits and sliced green onions. Taste it, and adjust the seasoning if needed. Serve hot, garnished with extra green onions, parsley, and cheese if you want. Enjoy! To get a super creamy soup, start with the right cauliflower. Use fresh florets for the best taste. Steam the cauliflower until it is soft. This helps it blend well. Use an immersion blender for a smooth mix. If you don’t have one, a regular blender works, too. Just make sure to let it cool a bit before blending. Always add heavy cream and cream cheese slowly. This helps them mix in better. Adding herbs can boost the soup's taste. Fresh parsley adds brightness. Green onions give a nice crunch. For more depth, sauté the garlic until golden. Onion powder and garlic powder are must-haves for flavor. If you want a smoky touch, add crispy bacon bits. They pair great with the creamy base. Don’t forget to taste as you cook. Adjust salt and pepper to make it perfect. One common mistake is overcooking the cauliflower. It should be tender but not mushy. If you blend it too long, the soup can become too thin. Avoid adding all the cheese at once. It can clump together and not melt well. Always taste before serving. You might need more seasoning. Lastly, don’t skip garnishing. A sprinkle of green onions or parsley makes a big difference. Pro Tips Use Fresh Cauliflower: Fresh cauliflower gives the best flavor and texture. Look for firm, white heads without blemishes. Adjust Thickness: If you prefer a thicker soup, add less vegetable broth or blend for a longer time to achieve your desired consistency. Flavor Boost: For an added depth of flavor, consider roasting the cauliflower florets before adding them to the soup. Customize Toppings: Feel free to get creative with toppings! Try adding avocado, jalapeños, or a drizzle of olive oil for extra flavor. {{image_2}} To make a vegetarian version, simply leave out the bacon bits. This soup tastes great without them. You can still enjoy the creamy texture and rich flavors. Add more green onions for a nice crunch. You can also toss in some mushrooms for added depth. They pair well with the cauliflower and add umami flavor. If you need a dairy-free soup, swap the heavy cream and cream cheese for coconut cream. Use a plant-based cheese that melts well. Check labels to ensure they fit your diet. You can also use almond milk instead of heavy cream. This keeps the soup creamy without dairy. Adjust the spices to balance the coconut flavor. You can add various ingredients to enhance the flavor. Consider adding roasted red peppers for sweetness. They add a nice color and taste to the soup. A dash of smoked paprika gives a warm, smoky flavor. For some heat, toss in red pepper flakes. You can also mix in spinach or kale for added nutrients. These greens blend well and boost the overall healthiness of the meal. To keep your Keto Loaded Cauliflower Soup fresh, store it in airtight containers. Make sure to let the soup cool down to room temperature first. This step helps prevent condensation inside the container. You can keep it in the fridge for about 3 to 4 days. If you want to store it for longer, freezing is a great option. When you are ready to enjoy your leftover soup, reheat it on the stove over low heat. Stir it often to keep it smooth and creamy. You can also microwave it in a bowl. Just cover it loosely, so steam can escape. Heat it in short bursts, stirring between each. This method helps keep the flavors bright and fresh. For freezing, pour the cooled soup into freezer-safe bags or containers. Leave some space at the top, as soup expands when frozen. Label the bags with the date and type of soup. You can freeze it for up to 3 months. When you're ready to eat it, thaw it overnight in the fridge. After that, reheat it on the stove or in the microwave. To add heat to your Keto Loaded Cauliflower Soup, try these options: - Add red pepper flakes for a kick. - Stir in some hot sauce to suit your taste. - Use diced jalapeños for a fresh, spicy flavor. You can also sauté the minced garlic with diced chili peppers. This will infuse the soup with heat right from the start. Just be careful not to overdo it. You can always add more spice later. This soup packs a nutritious punch while keeping it low in carbs. Here’s a quick breakdown per serving: - Calories: Approximately 350 - Total Fat: 30g - Saturated Fat: 18g - Carbohydrates: 9g - Fiber: 3g - Protein: 12g These numbers may vary based on exact ingredients and portions. The soup is rich in healthy fats, making it perfect for a keto diet. It's both filling and satisfying. Yes, you can make this soup ahead of time! The flavors deepen as it sits. To prepare in advance: - Cook the soup and let it cool. - Store it in an airtight container in the fridge for up to three days. When ready to serve, reheat gently on the stove. Stir well to bring the soup back to life. If you find it too thick, add a splash of broth or cream to adjust the consistency. Keto Loaded Cauliflower Soup offers rich flavor and easy prep. We covered the key ingredients, preparation steps, and tips for a creamy texture. Don't forget the variations to cater to different diets. Store leftovers properly to keep them tasty for later. Overall, this soup is versatile and satisfying. You can enjoy it hot or cold, making it great for any meal. Now, it’s time to get cooking and enjoy every spoonful!

Creamy Keto Loaded Cauliflower Soup

A rich and creamy cauliflower soup loaded with cheese and optional bacon, perfect for a keto diet.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 6
Calories 300 kcal

Ingredients
  

  • 1 large head cauliflower, chopped into florets
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 1 cup shredded sharp cheddar cheese
  • 4 oz cream cheese, softened
  • 1/2 cup cooked crispy bacon bits (optional, omit for vegetarian)
  • 1 cup green onions, sliced (reserve some for garnish)
  • 2 cloves garlic, minced
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • to taste salt and pepper
  • 1 tablespoon olive oil
  • to garnish fresh parsley, chopped

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
  • Add the chopped cauliflower florets to the pot and stir for about 2-3 minutes to combine with the garlic.
  • Pour in the vegetable broth and bring to a gentle boil. Reduce the heat, cover, and simmer for 15-20 minutes or until the cauliflower is tender.
  • Once the cauliflower is tender, use an immersion blender to purée the soup until smooth. You can also transfer it to a regular blender in batches; just be cautious with the hot liquid.
  • Return the blended soup to the pot and stir in the heavy cream, cream cheese, onion powder, garlic powder, salt, and pepper. Cook over low heat until heated through, stirring frequently.
  • Stir in the shredded cheddar cheese until melted and well incorporated. Add the cooked bacon bits (if using) and sliced green onions, then mix again.
  • Taste and adjust seasoning if necessary, adding more salt and pepper as desired.
  • Ladle the soup into bowls and garnish each with additional green onions, chopped parsley, and extra cheese if you like.

Notes

Omit bacon for a vegetarian version.
Keyword cauliflower, cheese, keto, low carb, soup