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Low carb cauliflower soup loaded with bacon and cheddar cheese.
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4.67 from 3 votes

Healthy Keto Cauliflower Soup

This Amazing Cauliflower soup is loaded with roasted cauliflower, crispy bacon, cheddar cheese and parsley. It's the healthiest low carb soup you'll ever make! 
Course Dinner
Cuisine American, Canadian
Keyword cauliflower soup, cauliflower soup recipe, how to make cauliflower soup, keto cauliflower soup, loaded cauliflower soup, roasted cauliflower soup
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 8 servings
Calories 269kcal
Author Mira


  • 2 heads cauliflower
  • 1 onion
  • 6 cloves garlic
  • 4 tbsp chopped parsley fresh
  • 1.5 tsp salt
  • 1 tsp thyme fresh or dried
  • ½ tsp ground pepper I used a mix of black pepper, sichuan pepper and pink pepper.
  • 3 tbsp olive oil or avocado oil
  • 2 tbsp butter
  • 180 ml heavy cream or any nut milk or cow milk
  • 1000 ml chicken bone broth or chicken broth, vegetable broth, beef broth
  • 8 slices bacon
  • 170 g cheddar cheese


  • Preheat the oven to 180C/350F.
  • Cut the cauliflower into small florets.  Line them on a large baking sheet and drizzle the olive oil all over.  Sprinkle ½ tsp of salt and ½ tsp of thyme all over. With your hands, massage the spices and oil all over the florets.
  • Place in the oven and bake for 30 minutes.  The cauliflower should be fork tender and a bit golden brown on top when done.
    Once done, take it out of the oven.
  • While the cauliflower is roasting, let's make the crispy bacon.
    Pan fry your bacon slices until crispy.  Remove the bacon from the hot oil and transfer to some kitchen paper to absorb the excess oil.  Let it cool down a bit before chopping into small pieces.  Set aside. This will be used as a topping for the soup later on.
  • Chop the onion and garlic cloves. Shred the cheddar cheese.
  • In a large pot, add the butter, onions, garlic, pepper, the rest of the salt and thyme.  Cook on medium heat until the onions are tender.
  • Add ¾ of the roasted cauliflower to the pot and mix to combine.  The last ¼ of roasted cauliflower will be used as a topping.  Set it aside.
    Add the chicken bone broth to the pot.  With an immersion blender, puree the cauliflower as much as you can.  You should have a nice thick-ish soup.
  • Add the heavy cream and blend again.
  • Add the cheddar cheese a little bit at a time so that it can melt evenly and continue to stir.  Add the chopped parsley.
    The soup is now ready to serve.
  • In each bowl, add a generous portion of soup and top with some crispy bacon bits, some of the extra roasted cauliflower florets, any extra cheddar cheese you may have and some extra parsley.


Serving: 1serving | Calories: 269kcal | Carbohydrates: 10.15g | Protein: 10.47g | Fat: 21.58g | Saturated Fat: 12.85g | Polyunsaturated Fat: 0.78g | Monounsaturated Fat: 5.24g | Cholesterol: 66mg | Sodium: 936mg | Fiber: 2.7g | Sugar: 3.58g | NET CARBS: 7.45g