Ingredients for Low Carb Cauliflower And Bacon Soup
- 1 head cauliflower, cut into florets (about 6 cups)
- 1 medium onion, chopped
- 2 chicken bouillon cubes
- 2 ham bouillon cubes
- 4 cups water
- 6 slices bacon, chopped
- 2 tablespoons butter
- 1 cup heavy cream
- salt and pepper, to taste
- 1 cup shredded cheddar cheese (optional, for garnish)
- 1 teaspoon liquid smoke flavoring (optional)
- 2 tablespoons bacon fat
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How to Make Low Carb Cauliflower And Bacon Soup
- Chop bacon and cook until crisp. Remove bacon with a slotted spoon and set aside on a paper towel-lined plate, reserving 2 tablespoons of bacon fat in the pan.
- Add chopped onion to the bacon fat and saute until softened, about 5-7 minutes.
- While the onion cooks, cut the cauliflower into florets.
- In a large pot or Dutch oven, combine the cauliflower florets and chicken & bacon stock. Bring to a boil, then reduce heat and simmer until the cauliflower is very tender, about 20-25 minutes.
- Carefully transfer the cooked cauliflower and onion to a food processor or blender. Add a portion of the reserved cooking liquid for desired consistency.
- Puree until smooth and creamy.
- Return the pureed soup to the pot. Stir in the heavy cream, salt, and pepper.
- Heat through, ensuring the soup doesn't boil.
- Ladle the soup into bowls and garnish with the crispy bacon and shredded cheddar cheese (if using).
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
5g
Fat
40g
Carbs
1g
