Loaded Cauliflower Soup
This Loaded Cauliflower Soup is a creamy and rich low carb substitute for Loaded Baked Potato Soup. Packed full of flavor, you truly won't even miss the potatoes.
Servings: 8 cups
Ingredients
- 1 head of cauliflower, chopped into florets
- ½ medium white onion, diced tiny use the whole one if you like
- 2 stalks of celery, diced tiny
- 8-10 cloves of garlic, minced
- 4-5 slices of bacon
- 3 cups vegetable broth
- ½ cup heavy cream
- 2 ounces block cream cheese
- 2 tbsp butter
- 2 tbsp sour cream
- 2 tsp Tony Chachere's Bold Creole Seasoning
- Salt and pepper
- Cheddar cheese, chives for topping
Instructions
- In a large pot (6-8 quarts), cook the bacon (I love the applewood smoked bacon) until crispy and all the fat has rendered out. Remove cooked bacon and set aside.
- Over medium/high heat, cook the onions, garlic, and celery in the bacon fat until tender. Add a fingerful of salt.
- Add the chopped cauliflower, vegetable stock, and cream. The liquid should barely cover the cauliflower. Add a handful of salt and pepper.
- Bring to a boil and cook until cauliflower is tender, about 7-10 minutes. Remove from heat and let cool off for just a few minutes.
- Pour entire contents into large food processor or powerful blender. Blend until smooth.
- Return to the pot over medium heat. Add butter, cream cheese, and sour cream. Mix until melted in. Return some of the crumbled bacon to the soup if desired.
- Taste, and then add salt, pepper, and Tony's to taste.
- Top with cheddar, more bacon bits, green onion or chive, etc. Anything that you'd top a potato or potato soup with. Enjoy!
Notes
I blended all of my soup because I wanted the whole thing creamy. If you want some chunks in your soup, reserve some of the cooked cauliflower when you go to blend.