Loaded Cauliflower Soup
This Loaded Cauliflower Soup is comfort food with a lighter twist! It’s creamy, cheesy, and packed with flavor – just like a loaded baked potato, but made with cauliflower instead. Topped with crispy bacon, shredded cheese, and green onions, it’s the perfect cozy meal for chilly nights or when you’re craving something warm and satisfying without the extra carbs.
The flavors of this soup are just like those in a loaded potato soup, only without being high in carbs. There is cream, cheese, bacon, and chives – all that is missing is a spoon for you to dig in.
This soup is comfort food and satisfying any time of the year. It is not just for the cold winter months!
Soup Ingredients
To get this cauliflower soup recipe started, you need the following ingredients:
- Cauliflower – You can use either store-bought prepared cauliflower florets or you can make your own from a head of cauliflower. One large head of cauliflower should be enough. Just be sure to cut it into bite-sized florets before adding it to the Instant Pot.
- Onion – Onions are always a welcome addition to any dish, but you’ll want them in this soup. They give it that extra something that takes it from good to great!
- Heavy cream – The heavy cream makes this soup rich and velvety.
- Cream cheese – Cream cheese isn’t just for bagels. In this recipe, it adds to the dish’s heartiness.
- Minced garlic – You can mince fresh garlic or use bottled minced garlic.
- Salt and pepper – I recommend keeping the salt use to a minimum since broth is usually salty. Pepper is a welcome flavor addition. Remember – you can always add more, but you can’t take away what is already there.
- Chicken broth – You can use chicken broth or chicken stock. Broth will create a lighter-colored soup, while stock will add depth to the flavor.
- Butter – You can use salted or unsalted butter.
Soup Toppings:
- Bacon – Cook a pack of bacon until it is crispy and drain on paper towels. Cut the bacon into small pieces or crumble it.
- Green onions – Use the green parts, chopped into small pieces. Feel free to use the white onions, too, for an extra bite.
- Shredded Cheddar cheese – You can use either pre-shredded Cheddar cheese or go the extra mile and shred a block. Both white Cheddar and sharp Cheddar cheese work well in this dish.
How To Make This Delicious Soup
- Place cauliflower, onion, garlic, salt, pepper, and chicken broth in the Instant Pot. Secure the lid and pressure cook for 10 minutes.
- Once pressure cooking has finished, do a quick release, remove the lid, and set the Instant Pot to saute.
- Add cream cheese to the soup in the Instant Pot and bring to a boil.
- Add heavy cream and butter. Stir ingredients until everything is well combined and melted.
- Boil for 3 minutes and then turn off the Instant Pot. To make the soup creamy, blend with an immersion blender.
- Spoon hot soup into bowls and add toppings.
How many carbs are in the soup?
If you divide the soup base and toppings into 8 portions, then each portion has 10 grams of carbohydrates (carbs) and 2 grams of fiber. The net carbs per serving are 8.
If you’re looking for more keto-friendly comfort food, I’ve got plenty to keep you satisfied! Try my crispy Zucchini Tots, savory Sausage Balls, flavorful Chicken Curry, hearty Keto Lasagna, or my soothing Chicken Soup. Each one is low in carbs but big on comfort and flavor.
Cauliflower Soup Recipe
Equipment
- Instant Pot
Ingredients
- 1 head cauliflower chopped
- 1 large onion diced
- 1 cup heavy cream
- 8 ounces cream cheese
- 2 teaspoons minced garlic
- salt to taste
- pepper to taste
- 3 cups chicken broth
- ¼ cup butter (half a stick)
Toppings
- 2 cups bacon cooked and chopped
- 1 cup green onions chopped
- 2 cups shredded Cheddar cheese
Instructions
- Place cauliflower, onion, garlic, salt, pepper, and chicken broth in Instant Pot. Secure lid and pressure cook for 10 minutes.
- Once pressure cooking has finished, do a quick release, remove the lid, and set the Instant Pot to saute.
- Add cream cheese to soup in Instant Pot and bring to a boil.
- Add heavy cream and butter. Stir ingredients until everything is well combined and melted.
- Boil for 3 minutes and then turn off Instant Pot.
- Spoon mixture into bowls and add toppings.
Nutrition
Tips for Making Loaded Cauliflower Soup
- Store and reheat. Keep leftovers in the fridge for up to 4 days—they reheat beautifully!
- Use fresh or frozen cauliflower. Both work great—cook until tender, then blend.
- Blend to your liking. Use an immersion blender for a creamy soup or leave some chunks for texture.
- Go heavy on the toppings. Bacon, cheese, and green onions make this soup feel indulgent.
- Add extra protein. Stir in shredded chicken or crumbled sausage to make it a full meal.
Last Bite
Love this Loaded Cauliflower Soup? Don’t forget to pin it, share it with your keto-loving friends, or leave a comment below to tell me how it turned out. Who says comfort food can’t be low-carb and delicious?
