Want to Save This Recipe?

Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

Save Post
Looking for more free recipes?

Subscribe to my email list and follow along on Instagram, Facebook, TikTok, Pinterest and Twitter for all of the latest updates.

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

Cauliflower Cheddar Cheese Bacon Soup

  • Author: Sara Nelson
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free


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.


Optional Thickener:



  1. In a large pan over medium heat, cook bacon until crispy. Using tongs, transfer bacon from pan to paper towel-lined plate.
  2. 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.
  3. While simmering, crumble bacon. Set aside.
  4. 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.
  5. 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.
  6. Serve soup in bowls before garnishing with remaining bacon crumbles, chives, and red pepper flakes.

Recipe Notes:

Bacon Substitution: Turkey bacon or ham are alternatives to bacon in this recipe.

Unsalted Chicken Broth Substitution: 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 Substitution: 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 Substitution: Half and half can be used at a 1:1 ratio in place of heavy cream.

Shredded Mild Cheddar Cheese Substitution: Shredded sharp cheddar, white cheddar, or Colby make excellent options as well.

To Make Soup Creamier: Add a little more heavy cream or butter.

To Make Soup Thicker: 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.

Net Carbs: Per serving, this soup contains 7.1 grams of net carbs. The recipe, as written, yields 6 servings. Net carbs are calculated by taking total carbs, subtracting fiber, and subtracting sugar alcohols.

Refrigerator Storage: In an airtight container, store leftover soup that has cooled down 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 warned throughout.

Freezer Storage: 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.

Recipe Card powered byTasty Recipes