Print

Keto Loaded Cauliflower Cheese Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A creamy, cheesy, and hearty keto loaded cauliflower cheese soup that tastes just like classic baked potato soup, minus the carbs. Packed with smoky bacon, sharp cheddar, and buttery cauliflower, this low-carb comfort meal comes together in under 30 minutes and makes the perfect cozy dinner for the whole family.

Ingredients

Scale

  • 1 large head of cauliflower, cut into florets

  • 4 slices bacon, cooked crispy (save the grease)

  • 2 tablespoons butter

  • 1 small onion, diced

  • 3 cloves garlic, minced

  • 3 cups chicken broth (low sodium)

  • 1 cup heavy cream

  • 1 ½ cups shredded sharp cheddar cheese

  • ¼ cup grated Parmesan cheese

  • Salt and black pepper, to taste

Optional Toppings

  • Extra bacon bits

  • Shredded cheddar cheese

  • Chopped green onions

  • A sprinkle of paprika or chili flakes

Instructions

  • Cook the bacon: In a large pot, cook bacon until crispy. Remove and set aside. Leave the bacon grease in the pot.

  • Sauté onion and garlic: Add butter to the pot with the bacon grease. Once melted, add onion and cook until soft and golden. Add garlic and cook another 30 seconds.

  • Add cauliflower and broth: Stir in cauliflower florets and pour in chicken broth. Bring to a simmer and cook for about 15 minutes, until the cauliflower is soft.

  • Blend until smooth: Use an immersion blender (or regular blender) to puree the soup until creamy.

  • Add cream and cheese: Return soup to the pot (if needed), stir in heavy cream, cheddar, and Parmesan. Mix over low heat until melted and smooth.

  • Season: Taste and add salt and pepper as needed.

  • Finish with bacon: Stir most of the bacon into the soup. Save some for topping.

  • Serve: Ladle into bowls and top with extra cheese, bacon bits, and green onions. Serve hot and enjoy!

Notes

Notes

  • For deeper flavor, roast the cauliflower at 400°F for 15–20 minutes before adding it to the soup.

  • Add a spoonful of cream cheese for extra creaminess.

  • Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.

  • Reheat gently over low heat—don’t boil, or the cheese may separate.

  • Try half broccoli and half cauliflower for a colorful twist!

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-loaded-cauliflower-cheese-soup/