Loaded Cauliflower Soup
Yield: 4 servings
Active Time: 10 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes
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This is a keto, low-carb eater’s dream! It’s filling, delicious and SUPER LOW on the carb index! Give this a whirl, and don’t be afraid to pile on the garnishes. Enjoy!

Ingredients for Single Meal

  • 2 - Cauliflower
  • 2 - Tbsp olive oil
  • - Salt and pepper
  • 4 - slices bacon
  • 6 - cup(s) vegetable stock
  • 1 - Tbsp minced onion
  • 1 - tsp garlic powder
  • 1 - tsp dried thyme
  • 1 - bay leaf**
  • 1 1/2 - cup(s) heavy cream
  • Garnish: - shredded cheddar cheese**
  • Garnish: - chives**
  • Side: - salad**
  • 1 - gallon-size freezer baggie(s)
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Cooking Directions for Single Meal

  1. Preheat oven to 400 F.
  2. Cut the cauliflower into florets and discard the stem. Place the florets onto a baking sheet and drizzle olive oil, salt and pepper over the top. Roast at 400 F for 15 to 20 minutes, or until begin to golden.
  3. In a heavy saucepan or Dutch oven, brown the bacon and set aside to cool and crumble. Stir in the roasted cauliflower, vegetable stock, minced onion, garlic powder and dried thyme. Bring to bubbling, and add the bay leaf. Boil for 20 minutes, and then remove the bay leaf.
  4. Stir in the heavy cream and season with more salt and pepper to taste.
  5. You can serve the soup “chunky” or you could puree with an immersion blender, blender or food processor.
  6. Garnish with chopped bacon, shredded cheese and chives.
  7. Prepare the salad.
  8. Serve Loaded Cauliflower Soup with favorite garnishes and a side salad.

Freezeasy Meal Prep Directions

  1. Cut the 4 cauliflower heads into florets and discard the stems. Place the florets onto a baking sheet and drizzle olive oil, salt and pepper over the top. Roast at 400 F for 15 to 20 minutes, or until begin to golden. Let cool before adding to freezer baggie.

To each gallon-size plastic freezer baggie, add the following ingredients:

  • Half of the cauliflower florets
  • 6 cups vegetable stock
  • 1 Tbsp minced onion
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • Do not add the bacon, bay leaf, or heavy cream to the freezer baggie.

Remove as much air as possible and seal. Add label to baggie and freeze.

Freeze & Thaw Instructions

Put baggie in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in the fridge overnight, or a warm bowl of water for about 20 minutes. Cook the bacon and set aside, as directed. Then, transfer all of the contents of the baggie into large saucepan or Dutch oven, add bay leaf, and bring to bubbling and cook for 20 minutes. Remove bay leaf, swirl in the cream and add favorite garnishes.

Special notes

You can use chicken stock for a non-Vegetarian option.

Dairy-Free Modifications

Unfortunately, there isn’t a great dairy-free option for this meal.

Gluten-Free Modifications

Recipe is gluten-free when served with gluten-free sides like rice or quinoa.

Printable Label Recipe Title

Loaded Cauliflower Soup

Printable Label Instructions

Cook the bacon and set aside, as directed. Transfer all of the contents of the baggie into large saucepan or Dutch oven, add bay leaf, and bring to bubbling and cook for 20 minutes. Remove bay leaf, swirl in the cream and add favorite garnishes.
Serve with salad.

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