Name: Cauliflower Cheddar Cheese Bacon Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
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; Up to 1-2 tsp xanthan gum or glucomannan powder; 1-2 tbsp finely chopped fresh chives; ½ tsp red pepper flakes

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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.

overhead shot of prepared cauliflower soup in pot garnished with chives with spoon in pot atop marble countertop

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.

Close-up shot of small bowls with the cauliflower cheddar cheese bacon soup garnished with bacon crumbles, chives and red pepper flakes. The bowls are sitting atop a marble countertop.

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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

Overhead shot of labeled ingredients for the Cauliflower Cheddar Cheese Bacon Soup, in bowls and plates, atop a marble countertop.

How to make cheddar cauliflower soup

In a large pan over medium heat, cook bacon until crispy.

Overhead shot of a large pan with bacon slices cooked until crispy. The pan sits atop a marble countertop.

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.

Overhead shot of a towel-lined ceramic plate with crumbled bacon. The plate rests atop a marble countertop.

To pot, add in heavy cream and butter and stir to incorporate all ingredients. Add shredded cheddar and stir again.

Overhead shot of a large pot with cauliflower florets, chicken broth, spices, heavy cream, butter, and shredded cheddar. Inside the pot, there is a ladle for stirring.

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.

Overhead shot of a large pot with mixed cauliflower florets, chicken broth, spices, heavy cream, butter, shredded cheddar and ¾ of the crumbled bacon. Inside the pot, there is a ladle for stirring.

Watch carefully to ensure soup doesn’t overflow.

Overhead shot of a large pot simmering with mixed cauliflower florets, chicken broth, spices, heavy cream, butter, melted shredded cheddar and ¾ of the crumbled bacon. Inside the pot, there is a ladle for stirring.

After cooking, test and adjust salt and pepper to your liking. Then, using a potato masher, mash cauliflower florets into smaller pieces.

Overhead shot of a large pot simmering with mashed cauliflower florets, chicken broth, spices, heavy cream, butter, melted shredded cheddar and ¾ of the crumbled bacon. Inside the pot, there is a ladle for stirring.

If you’d like the soup to be thicker, optionally in ¼ tsp increments, add xanthan gum or glucomannan powder.

Overhead shot of a large pot with the cauliflower cheddar cheese bacon soup garnished with remaining bacon crumbles, chives and red pepper flakes. Inside the pot, there is a ladle for serving. The pot sits atop a marble countertop.

Serve soup in bowls before garnishing with remaining bacon crumbles, chives, and red pepper flakes.

Overhead shot of a two small bowls with the cauliflower cheddar cheese bacon soup garnished with bacon crumbles, chives and red pepper flakes. In the background, there is a spoon. The bowls are sitting atop a marble countertop.

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.