Keto cauliflower and bacon soup
Keto cauliflower and bacon soup combines creamy cauliflower with the rich flavors of crispy bacon and parmesan cheese. This hearty dish is a perfect low-carb meal, easy to prepare in just a few steps.
Cook time 30 min
Prep time 15 min
Ingredients:
1 tbsp butter2 shallots
1 cauliflower
3 cups chicken gravy
5 bacon strips
1/3 cup grated parmesan cheese
Keto cauliflower and bacon soup is a delicious and nutritious dish perfect for those following a low-carb diet. This creamy, flavorful soup combines the subtle sweetness of cauliflower with the rich taste of bacon and parmesan cheese, creating a satisfying meal that's easy to prepare and full of flavor.
Instructions:
- Finely chop the shallots.
- Break the cauliflower into small florets.
- Cut the bacon strips into small pieces.
- In a large pot, cook the bacon pieces over medium heat until they become crispy, about 8-10 minutes.
- Use a slotted spoon to remove the crispy bacon and place it on a paper towel to drain. Leave the bacon fat in the pot.
- Add the butter to the pot with the bacon fat. Once the butter has melted, add the chopped shallots.
- Sauté the shallots over medium heat until they become soft and translucent, about 5 minutes.
- Add the cauliflower florets to the pot with the sautéed shallots. Stir well to combine.
- Pour in the chicken gravy and bring the mixture to a boil.
- Once boiling, reduce the heat to low and let it simmer for about 20-25 minutes, or until the cauliflower is tender.
- Using an immersion blender, blend the soup until it is smooth and creamy. Alternatively, carefully transfer the soup to a regular blender and blend in batches, then return the soup to the pot.
- Stir in the grated Parmesan cheese until it is fully melted and incorporated into the soup.
- Add about half of the crispy bacon pieces to the soup, stirring to combine.
- Ladle the soup into bowls and top each serving with the remaining crispy bacon pieces.
- Optionally, garnish with a sprinkle of extra Parmesan cheese or fresh herbs for added flavor.
- Serve the soup hot and enjoy a delicious, keto-friendly meal!
Cooking keto cauliflower and bacon soup is straightforward and rewarding. By following these steps and tips, you’ll have a hearty, delicious soup that fits perfectly into a keto diet. Enjoy this comforting meal on a chilly day, or serve it as a starter for a delightful dinner.
Keto cauliflower and bacon soup FAQ:
Simmer the cauliflower in the chicken gravy for about 20-25 minutes, or until it becomes tender.
Yes, fresh bacon is used in this recipe. Cook it until crispy as instructed, allowing the flavors to infuse into the soup.
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in a microwave before serving.
You can substitute chicken gravy with homemade chicken broth mixed with heavy cream to achieve a similar creamy texture.
This soup contains Parmesan cheese, making it unsuitable for dairy-free diets. You could omit the cheese or use a dairy-free alternative to make it dairy-free.
Cooking Tips:
- For extra creaminess, you can add a splash of heavy cream or coconut milk.
- Make sure to cook the bacon until it's crispy for added texture.
- You can blend the soup to your desired consistency using an immersion blender or a traditional blender.
- Garnish with extra crispy bacon bits and a sprinkle of fresh herbs like parsley or chives for added flavor and presentation.
- If you prefer a thicker soup, reduce the amount of chicken gravy or let it simmer for a longer period to reduce.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to a month.
Nutrition Facts
4 ServingsCalories 340kcal
Protein 18g
Carbohydrates 22g
Fiber 5g
Sugar 6g
Fat 20g
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