Low Carb “Faux-tato” Soup Using Cauliflower

Print Friendly, PDF & Email

This is essentially a low carb potato soup without the potatoes. To make it, we use cauliflower, creating a creamy cauliflower soup with the same great taste.

🍎Essential Kitchen Tools And Books For Low Carb Living

Some or all links listed on this page are affiliate links for products that I’ll earn a tiny commission on per-sale. The cost to you, if you buy anything, is absolutely nothing.

✅Low Carb “Faux-tato” Soup Using Cauliflower
Serves 6 (~1 C per serving)
Total Carbs Per Serving: 6.3g
Net Carbs Per Serving: 4.2g

• 4C Cauliflower (large cauliflower head)
• 2 tbsp. Olive oil
• Sea salt (I ended up using about 1 teaspoon)
• Black pepper
• 8 slices bacon
• ½ Small onion, diced
• 3 Garlic cloves, chopped
• 1.5 C Shredded cheddar (~6 ounces), ¼ cup reserved
• ¼ C Shredded Parmesan cheese
• 3 C Chicken or vegetable broth
• ¼ C Heavy cream
• ¼ C Parsley, chopped

🔔Ingredient Options:
I’ve made this soup using ½ a bulb of roasted garlic instead of the fresh garlic cloves and replacing the parsley with chives. That changed the total and net carb counts to 6.9g and 4.7g, respectively (the bulk of those additional carbs come from the roasted garlic).

Note, to make clean up easier, cooking the bacon and making the soup in the same pot/Dutch oven…how I wish I took my own advise ☺.

Preheat oven to 375.
1. Wash and remove stem and green leaves from cauliflower; cut cauliflower into 1” size pieces; place it on a foil lined baking sheet and drizzle with olive oil. Sprinkle salt and pepper over cauliflower and bake for 30 minutes, flipping cauliflower half way through baking time. Keep an eye on the cauliflower; some browning is ok, but you do not want it burnt.

2. While cauliflower is baking cook bacon until done, but still chewy. Remove bacon from skillet and place on paper towels to drain excess grease. Reserve 2 tablespoons of fat from the bacon and discard the rest.

3. When cauliflower is out of the oven, heat the bacon fat over medium heat; when hot, add in onion and garlic, cooking until fragrant, about 1 minute. Add the broth and bring to a boil. As the broth comes to boil, add in cauliflower, cover and lower heat to medium low and let simmer for 20-30 minutes (until cauliflower is soft). Lower heat if necessary to keep it at a simmer.

4. Next, reserving 2 slices of bacon as a topping, chop your remaining bacon into bite size pieces. You’ll want to chop the 2 reserved slices of bacon and set aside.

5. Once cauliflower is softened turn heat to low and

Stick Blender Option: Use a stick blender and puree into a soup.

Blender Option: Working in batches, carefully move the ingredients to a blender (being careful to fill just half way, and puree). You’ll want a separate bowl to place the soup until you can add it back into your pot.

6. Once blended, stir in the cheese. Once cheese is melted stir in cream, bacon and parsley. Important at this point to taste soup to see if you need to add more salt or pepper. Remove pot from heat.

7. Ladle soup into bowls and top with reserved cheddar cheese, bacon and other toppings such as chives, spring onions/scallions, and sour cream/crème fraiche.