keto Cauliflower Soup


keto Cauliflower Soup

Servings 8
Calories 680 kcal


  • 1 large head cauliflower
  • 6 pieces bacon, diced
  • 3 tablespoons butter
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 teaspoons fresh thyme
  • 3 cups vegetable or chicken stock
  • 2 cups heavy cream
  • ½ cup Parmesan, grated
  • ½ whole milk yogurt
  • Kosher salt and freshly ground black pepper
  • dash of Tabasco
  • 1 tablespoon chives, chopped (optional garnish)


  • Remove the leaves and thick core from the cauliflower, coarsely chop, and reserve.
  • In a large soup pot, cook the bacon slowly over low-medium heat, stirring often with a wooden spoon for about 8-10 minutes until bacon is starting to crisp and most of the fat is rendered.
  • Add the butter and the onion and garlic; cook until softened, but not browned (about 5 minutes).
  • Add the cauliflower, thyme, and stock; bring to a boil. Reduce the heat to a simmer, add heavy cream, cover, and cook until the cauliflower is very soft and falling apart, about 15-20 minutes.
  • Remove from heat. Use a handheld immersion blender to puree the soup, or puree it in Blender and return it to the pot.
  • Add the Parmesan, whole milk yogurt and Tabasco and stir until smooth. Season to taste with salt and black pepper. Garnish with chives.


Calories: 680kcalCarbohydrates: 15gProtein: 19gFat: 62g
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