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To make Keto Loaded Cauliflower Soup, you will need these main ingredients: - 1 medium head of cauliflower, chopped into florets - 4 cups chicken or vegetable broth - 1 cup heavy cream - 1 cup shredded sharp cheddar cheese - 1/2 cup cream cheese, softened - 1/4 cup green onions, sliced (plus extra for garnish) - 1/2 teaspoon garlic powder - 1/2 teaspoon onion powder - Salt and pepper to taste - 2 tablespoons olive oil or unsalted butter You can add more flavor with these optional ingredients: - 4 strips of turkey bacon, cooked until crispy and crumbled - Substitute with cooked chicken or leave it out for a vegetarian version. - For a dairy-free soup, use coconut cream instead of heavy cream and cream cheese. - Swap sharp cheddar cheese for mozzarella or gouda if you prefer. Each serving of this soup has about: - Calories: 380 - Protein: 12g - Total Fat: 33g - Carbohydrates: 6g - Fiber: 3g - Net Carbs: 3g This soup is a great choice for a keto diet, as it is low in carbs and high in fat, perfect for staying in ketosis. Enjoy this creamy, comforting dish while keeping your meals healthy! {{ingredient_image_1}} Start with the cauliflower. Chop one medium head into small pieces. This helps it cook faster. In a large pot, heat two tablespoons of olive oil or unsalted butter over medium heat. Add the chopped cauliflower and sauté it for about five to seven minutes. You want it to be slightly tender but not mushy. Next, pour in four cups of chicken or vegetable broth. Bring this to a boil, then reduce the heat. Let it simmer for ten to fifteen minutes until the cauliflower is fully tender. Once the cauliflower is soft, it’s time to blend. You can use an immersion blender right in the pot. This keeps it easy and mess-free. If you don't have one, carefully transfer the soup to a blender in batches. Just be careful with the hot liquid. Blend until the soup is smooth and creamy. This step is key to getting that rich texture we all love. After blending, return the soup to the pot. Stir in one cup of heavy cream, half a cup of softened cream cheese, and one cup of shredded sharp cheddar cheese. Add a quarter cup of sliced green onions, half a teaspoon of garlic powder, half a teaspoon of onion powder, and salt and pepper to taste. Mix everything well until the cheeses melt and the soup is creamy. Heat it gently for about five minutes, stirring occasionally. This final step ensures all the flavors blend perfectly. Serve hot with extra green onions and crumbled turkey bacon on top, if you like. To make your soup really smooth, follow a few simple steps. Start by cooking the cauliflower well until it's very tender. This helps when you blend it. Use an immersion blender right in the pot. This tool makes it easy and less messy. If you use a regular blender, do it in small batches. Always be careful with hot soup. Blend until it looks like cream. You want no lumps. Seasoning can make or break your soup. Start with the basics: salt and pepper. Taste the soup as you cook. If it needs more flavor, add a little garlic powder or onion powder. You can also try smoked paprika for a nice kick. If you love herbs, fresh thyme or parsley work well. Remember, you can always add more, but you can't take it out. Keto Loaded Cauliflower Soup goes well with many sides. A fresh salad with vinaigrette makes a nice match. You can also pair it with low-carb bread or crackers for dipping. If you want to add protein, grilled chicken or shrimp are great options. For a fun touch, top your soup with crumbled turkey bacon and extra green onions. This adds crunch and flavor. Serve it hot and enjoy! Pro Tips Use Fresh Cauliflower: For the best flavor and texture, select a fresh head of cauliflower without any brown spots or blemishes. Adjust the Consistency: If you prefer a thicker soup, add less broth or puree for longer until you reach your desired thickness. Cheese Variations: Feel free to mix different types of cheese, such as gouda or mozzarella, for unique flavor combinations. Make it Ahead: This soup keeps well in the fridge for up to 3 days and can be frozen for up to a month. Just reheat gently before serving! {{image_2}} You can make this soup dairy-free with a few changes. Use coconut cream instead of heavy cream. For the cream cheese, try using cashew cream or a dairy-free cream cheese. These swaps keep the soup rich and creamy without dairy. You can add more veggies for extra flavor and nutrients. Try adding spinach or kale for greens. Carrots can also add sweetness and color. If you want more protein, include shredded chicken or diced tofu. These additions make the soup heartier and more filling. Want to change the flavor? Add spices like cumin or smoked paprika. They bring warmth and depth to the soup. For a kick, consider adding red pepper flakes or cayenne pepper. You can also mix in fresh herbs like thyme or parsley for a fresh taste. These variations keep your soup exciting every time you make it! Store any leftover soup in an airtight container. Let the soup cool before sealing it. Place the container in the fridge. It will last for about 3-4 days. Make sure to label the container with the date. This way, you will know how fresh it is. When you want to enjoy the leftover soup, reheat it on the stove. Pour the soup into a pot. Heat it over medium-low heat. Stir it often to keep it from sticking. If the soup is too thick, add a splash of broth or cream. This keeps it creamy and smooth. You can also use the microwave. Heat it in short bursts. Stir in between to ensure even warming. If you want to save the soup for later, freezing is a great option. Use freezer-safe containers or bags. Leave some space at the top for expansion. This soup can last up to 3 months in the freezer. When you're ready to eat, thaw it overnight in the fridge. Reheat it on the stove or microwave. Enjoy the creamy goodness even after a long time! Keto Loaded Cauliflower Soup is low in carbs. Each serving has around 5 grams of net carbs. This is great for anyone on a keto diet. The cauliflower keeps the carbs low while adding fiber. Using heavy cream and cheese also helps maintain a creamy texture without adding too many carbs. Always check labels for exact counts. Yes, you can make this soup vegetarian! Just swap the chicken broth for vegetable broth. This change keeps the flavor rich and satisfying. You can also skip the turkey bacon or replace it with a plant-based bacon. This will make your soup fully vegetarian while still being tasty and filling. You can easily spice up your soup! Start by adding red pepper flakes or cayenne pepper. These spices will add heat without changing the soup’s base. You can also toss in some diced jalapeños for a fresh kick. For more flavor, try adding herbs like thyme or rosemary. These will add depth to each bite. This blog post covered everything you need to know about making Keto Loaded Cauliflower Soup. We looked at the main ingredients and optional substitutes, plus tips for blending and cooking. I shared tricks for smooth soup and great meal pairings. You learned how to store leftovers and answered common questions about diet options. In summary, this recipe is flexible and fun. Enjoy making it your own and savor each bowl!

Keto Loaded Cauliflower Soup

A creamy and delicious low-carb soup loaded with cheese and cauliflower.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 medium head cauliflower, chopped into florets
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 1 cup shredded sharp cheddar cheese
  • 1 2 cream cheese, softened
  • 1 4 green onions, sliced (plus extra for garnish)
  • 1 2 garlic powder
  • 1 2 onion powder
  • to taste salt and pepper
  • 4 strips turkey bacon, cooked until crispy and crumbled (optional)
  • 2 tablespoons olive oil or unsalted butter

Instructions
 

  • In a large pot or Dutch oven, heat the olive oil or butter over medium heat.
  • Add the chopped cauliflower and sauté for about 5-7 minutes until slightly tender.
  • Pour in the chicken or vegetable broth and bring to a boil. Reduce the heat and simmer for 10-15 minutes, or until the cauliflower is completely tender.
  • Using an immersion blender, puree the soup until smooth. Alternatively, you can transfer the soup to a blender in batches but be careful with the hot liquid.
  • Once pureed, return the soup to the pot. Stir in the heavy cream, cream cheese, cheddar cheese, green onions, garlic powder, onion powder, salt, and pepper. Mix well until the cheeses are melted and the soup is creamy.
  • Heat the soup gently for an additional 5 minutes, stirring occasionally. Adjust seasoning if needed.
  • Serve hot, garnished with extra green onions and crumbled turkey bacon on top if using.

Notes

Optional toppings include crumbled turkey bacon and extra green onions.
Keyword cauliflower, cheese, keto, soup