This loaded cauliflower soup is inspired by delicious but carb-heavy loaded baked potatoes. To upgrade we use cauliflower instead, and add in protein-rich chicken or beef broth to lower the carbs and boost the protein. Yum!
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The loaded cauliflower soup is low carb and comes together in the kitchen quickly, making it perfect for any day. It feels like a dance, as you prepare the next step as the first step cooks- my favorite way to feel ‘zen’ in the kitchen. The resulting soup is so pretty with all the toppings, and can be easily customized to anyone’s taste.
This recipe is in the 30-Day Soup Challenge Cookbook! Thousands have taken my yearly 30-Day Soup Challenge (sign up here) and have requested a cookbook to reference off the computer. We’ve gotcha covered!
Find over 40 delicious gluten-free soup recipes (many keto friendly and many GAPS friendly) and boost your immune system, watch your skin glow, sleep better, and slash your grocery bill in the process- just by including homemade soup once a week for a month this fall or winter.
LOADED CAULIFLOWER SOUP
- 1/2 pound bacon
- 1 onion
- 4 cloves garlic
- 2 lbs frozen cauliflower or one head of fresh cauliflower
- 1 quart chicken or beef broth
- 1 teaspoon sea salt to taste
- 1/2 teaspoon black pepper to taste
- 1 teaspoon dried chives
- 8 ounces cream cheese
- 4 ounces sharp cheddar cheese
- 4 green onions just the light green and white parts
- Jalapeno slices optional
- Sour cream optional
Chop bacon into 1-inch pieces.
Heat a stock pot over medium heat and cook bacon until cooked through to your desired doneness. As the bacon cooks, peel and chop the onion and peel and crush the garlic.
Remove bacon and set aside, leaving bacon grease in the stock pot.
To the bacon grease, still over medium heat, add 1 chopped onion and 4 cloves crushed garlic. Stir occasionally for 20 minutes, until fragrant and onion starts to brown.
Add cauliflower, broth, sea salt, black pepper, and chives., Cook over medium-high, covered, until cauilflower is soft; approx 20 minutes. As this is cooking, shred the cheddar cheese and slice green onions and optional jalapenos.
Lower the heat to medium-low and add in the cream cheese and shredded cheese. Stir gently and continue cooking until heated through and the cheese melts in.
Serve, topping with green onions, jalapenos, sour cream, and the bacon you set aside. Enjoy!