Loaded Cauliflower Soup

Aerial shot of Cauliflower Soup in a serving bowl on top of a plate liner
Close up shot of Cauliflower Soup with bacon bits on top
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Craving potato soup? Have this Loaded Cauliflower Soup instead. This soup is rich, decadent, and is lip-smacking good. The ooey- gooey cheddar cheese and the crispy bacon take it over the top. Besides being low-carb, cauliflower is packed with nutrients. It's rich in Vitamins C and K, which boost your immune system and help your blood clot. And it's high in choline. Again, a nutrient many people don't get enough of.

Author: Chigoziri Nwachuku
Average: 5 (3 votes)
Prep Time
15 mins
Cook Time
60 mins
Total Time
75 mins



Preheat oven to 425 °F.
Place cauliflower florets on two large baking sheets.
Drizzle cauliflower florets with olive oil and top with salt and pepper. Mix well, and top with two sprigs of thyme.
Bake for 20 minutes.
To an large pot over medium heat, add bacon. Cook for 8 minutes until the bacon gets crispy.
Drain cooked bacon, reserving the grease in the pot. Crumble bacon for garnish.
In bacon grease, add in onion and suite for 5 minutes. 
Add garlic and sauté for 1 minute.
Add white wine and cook for about 2 minutes until the white wine is almost reduced.
Add roasted cauliflower, chicken broth, bay leaf, and the rest of the thyme sprigs. Bring to a boil, reduce heat and simmer for 20 minutes.
Discard bay leaf and thyme sprigs.
Use an immersion blender to purée the soup until the texture is smooth.
Add heavy cream and cheddar cheese, mixing well.
Ladle Soup into bowls, topping with bacon bits and fresh herbs.

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