Stovetop Creamed Cauliflower and Bacon Soup

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

A luscious low-carb soup combining tender cauliflower and smoky bacon, finished with cream and sharp cheddar for a satisfying keto meal. This American-inspired keto recipe (low carb), ready in about 40 minutes, pairs cauliflower florets, bacon slices, chicken bone broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 cups cauliflower florets
• 6 bacon slices
• 4 cups chicken bone broth
• 1 cup heavy cream
• 1 cup sharp cheddar cheese, shredded
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 2 tablespoons unsalted butter
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh chives, chopped (optional)

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large pot over medium heat, cook 6 bacon slices until crisp, about 6-8 minutes. Remove bacon and set aside on paper towels; reserve 1 tablespoon bacon fat in the pot.
2. Step 2: Add 2 tablespoons unsalted butter to the pot with bacon fat. Once melted, add 1 small diced yellow onion and 2 minced garlic cloves. Sauté for 4 minutes until softened and fragrant.
3. Step 3: Add 4 cups cauliflower florets and 4 cups chicken bone broth to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes until cauliflower is tender.
4. Step 4: Using an immersion blender, puree the soup until smooth and creamy. Stir in 1 cup heavy cream, 1 cup shredded sharp cheddar cheese, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook over low heat, stirring, until cheese melts and soup thickens slightly, about 5 minutes.
5. Step 5: Crumble the reserved bacon and sprinkle into the soup or on top when serving. Garnish with 2 tablespoons chopped fresh chives if desired.