Cauliflower Cheddar Cheese Bacon Soup
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.
Servings: 6 servings
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.
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.