I must admit I’m sick of soup weather in Chicago… but not of this luscious and mouth-watering comfort food delight!
Seriously, even right now just thinking about this creamy cauliflower soup is making me hungry all over again!
Nothing good doesn’t start with bacon!
Of course you’ll have to set it aside immediately after it’s done, cover it and keep it away from people like ME.
The soup is SO easy to make.
Put everything in a Vitamix or any other high powered blender that will turn it into a smooth puree.
And then it’s time for the elixir of life– heavy cream!
This soup also freezes really well, in case you want to reward yourself with a little future surprise!
loaded cream of cauliflower soup
I love this super easy to make soup. It almost tastes like a loaded baked potato but it’s low carb, keto friendly and gluten free thanks to its base-- cauliflower. I love the toppings, which give it crunch and heartiness. This is not just an appetizer soup. You will make a meal out of it!
- 6 bacon slices, chopped
- 1 1/2 cups onion, diced
- 1/2 cup shallots, chopped
- 1/2 cup celery from 2 stalks, chopped
- 2 cauliflower heads, chopped
- 1 tsp teaspoons high quality salt
- 1 tsp black pepper, freshly ground
- 4 cups chicken stock
- 1 1/2 cups cups heavy cream
- 1 1/2 cups pre-shredded sharp cheddar and Mexican cheeses blended, divided
- 1/2 cup sour cream or creme fraiche
- 1/4 cup scallions, sliced
- Cook the bacon in a large pot over medium-high turning often until it’s crisp, about 10 minutes. Transfer it to a plate lined with paper towels to drain and cover it up. Leave the bacon drippings in the pot.
- Add the onion, shallots and celery to the bacon drippings and cook over medium-high. Saute for about 5 minutes. Add the cauliflower, salt, and pepper and continue cooking for another 2 minutes. Add chicken stock, and bring to a boil. Reduce the heat to medium. Cover and cook until the cauliflower is tender, about 10 to 15 minutes. Uncover and let it cool for a few minutes.
- Transfer the vegetables in the pot to a blender. Do this in batches. Be sure to remove the center piece of the blender lid so it allows the steam to escape. After you secure the lid on the blender, place a towel over the opening. Process for 30 seconds, return the soup to the pot and begin to blend the next batch. When it’s all blended turn on the heat to medium low. Stir in the cream and when it’s blended add one cup of the cheese stirring it as it melts. Remove from heat. Top each serving with sour cream, scallions, bacon, and the remaining cheese.