This Cauliflower Cheddar Cheese Bacon Soup is cozy, delicious, and perfect for enjoying as a weeknight dinner. The soup comes together in just 30 minutes and yields a flavorful and memorable meal.
If you like soups like this Hungarian Mushroom Soup and this Chicken Corn Soup, you’ll love this recipe.
This cauliflower cheddar bacon soup is the perfect comfort food for chilly days. It’s low carb, delicious, and includes cheesy and bacon savory flavors.
Plus, it’s really easy to make and uses ingredients you may already have on hand. Whether you follow a low-carb diet or not, this soup is sure to be a hit.
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Why you’ll love this recipe
- Ready in 30 minutes, great for a weeknight dinner
- Hearty and filling.
- Low-carb and gluten-free.
Ingredients for low-carb cauliflower cheese soup
How to make cheddar cauliflower soup
In a large pan over medium heat, cook bacon until crispy.
Using tongs, transfer bacon from pan to paper towel-lined plate.
To a large pot over medium-high heat, add cauliflower florets, chicken broth, and spices. Cover with a lid and cook for 5-7 minutes.
While simmering, crumble bacon. Set aside.
To pot, add in heavy cream and butter and stir to incorporate all ingredients. Add shredded cheddar and stir again.
Then, add ¾ of crumbled bacon, reduce stovetop heat to medium, cover pot with a lid, and allow soup to simmer for 10 minutes, stirring occasionally.
Watch carefully to ensure soup doesn’t overflow.
After cooking, test and adjust salt and pepper to your liking. Then, using a potato masher, mash cauliflower florets into smaller pieces.
If you’d like the soup to be thicker, optionally in ¼ tsp increments, add xanthan gum or glucomannan powder.
Serve soup in bowls before garnishing with remaining bacon crumbles, chives, and red pepper flakes.
Ingredient substitutions
- Bacon: Turkey bacon or ham are excellent alternatives to bacon in this recipe.
- Unsalted Chicken Broth: Chicken broth with salt can be substituted for the unsalted broth at a 1:1 ratio. If using salted chicken broth, you may want to adjust the added salt in the recipe. Besides chicken broth, vegetable broth or beef broth can also be used.
- Paprika: Chili powder can be subbed in for paprika at a 1:1 ratio. Keep in mind that using chili powder will add some extra heat to this recipe and will slightly alter the flavor.
- Heavy Cream: Half and half can be used at a 1:1 ratio in place of heavy cream.
- Shredded Mild Cheddar Cheese: Shredded sharp cheddar, white cheddar, or Colby make excellent options as well.
Keep in mind any changes you make to this recipe will likely modify the total net carbs.
FAQs
What will make my cauliflower cheddar soup creamier?
To make your soup creamier, simply add a little more heavy cream or butter.
Can I make this cauliflower cheddar soup thicker?
Yes! To make your soup thicker, add 1-2 tsp of xanthan gum or glucomannan powder to the broth. Using less broth in the beginning, will make the soup thicker as well.
How do I store leftover this cheddar cauliflower soup?
In an airtight container, store leftover cauliflower soup that has cooled off in the refrigerator for up to 4 days. To reheat, simply put it back in a pot and warm it on the stovetop until heated to your liking. Alternatively, reheat by microwaving in 45-second increments until warmed throughout.
Can I freeze cauliflower cheddar and bacon soup?
Yes. Store leftover soup that has been cooled down in an airtight container for up to 4 months in the freezer. When you’re ready to eat, thaw overnight in the refrigerator and then reheat on the stovetop until warmed throughout.
Can I add broccoli to this recipe?
Yes! Use half broccoli and half cauliflower and follow the rest of the recipe as written.
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Cauliflower Cheddar Cheese Bacon Soup
Ingredients
- 6 bacon slices
- 3 small cauliflower heads, ~35 oz, cut into florets
- 2 cups 480mL unsalted chicken broth
- ¼ tsp dried thyme or ground thyme
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp garlic powder
- ¼ tsp black pepper
- ⅛ tsp onion powder
- 1 cup 240mL heavy cream
- 1 tbsp 0.5 oz unsalted butter
- 1 ½ cups 168g shredded mild cheddar cheese
Optional Thickener:
- Up to 1-2 tsp xanthan gum or glucomannan powder
Garnishes:
- 1-2 tbsp finely chopped fresh chives
- ½ tsp red pepper flakes
Instructions
- In a large pan over medium heat, cook bacon until crispy. Using tongs, transfer bacon from pan to paper towel-lined plate.
- To a large pot over medium-high heat, add cauliflower florets, chicken broth, and spices. Cover with a lid and cook for 5-7 minutes.
- While simmering, crumble bacon. Set aside.
- To pot, add in heavy cream and butter and stir to incorporate all ingredients. Add shredded cheddar and stir again. Then, add ¾ of crumbled bacon, reduce stovetop heat to medium, cover pot with a lid, and allow soup to simmer for 10 minutes, stirring occasionally. Watch carefully to ensure soup doesn’t overflow.
- After cooking, test and adjust salt and pepper to your liking. Then, using a potato masher, mash cauliflower florets into smaller pieces. If you’d like the soup to be thicker, optionally in ¼ tsp increments, add xanthan gum or glucomannan powder.
- Serve soup in bowls before garnishing with remaining bacon crumbles, chives, and red pepper flakes.
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