Stovetop Creamed Cauliflower and Bacon Soup
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 (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 weekly meal plan and pairs well with a quick salad or grain on the side. 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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stovetop Creamed Cauliflower and Bacon Soup take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Stovetop Creamed Cauliflower and Bacon Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cauliflower florets from drying out.
Can I substitute ingredients in Stovetop Creamed Cauliflower and Bacon Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Stovetop Creamed Cauliflower and Bacon Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Stovetop Creamed Cauliflower and Bacon Soup low carb?
Yes — this recipe is tagged low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
