Keto Cauliflower Soup {Low-Carb, Gluten-Free}

You'll be pleasantly surprised at how creamy and comforting our keto-friendly cauliflower soup is. It's the perfect low-carb meal to power you through chilly days and reheats wonderfully.

This recipe is:

• Keto
• Low-carb
• Gluten-free
• Grain-free

Ingredients used in this recipe include:

• Cauliflower
• Bacon
• Butter
• Onion
• Garlic
• Fresh thyme
• Chicken stock
• Heavy Cream
• Parmesan cheese
• Yogurt

If you make this recipe, be sure to post a photo on Instagram and tag @ketologic!

Ingredients:

• 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 cup whole milk yogurt
• Kosher salt and freshly ground black pepper
• dash of Tabasco
• 1 tablespoon chives, chopped (optional garnish)

Preparation:

1. Remove the leaves and thick core from the cauliflower, coarsely chop, and reserve.
2. In a large soup pot, cook the bacon slowly over low-medium heat, stirring often with a wooden spoon for about 10 minutes until bacon is starting to crisp and most of the fat is rendered.
3. Add the butter and the onion and garlic; cook until softened, but not browned (about 5 minutes).
4. 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.
5. Remove from heat. Use a handheld immersion blender to puree the soup, or puree it in a blender and return it to the pot.
6. Add the Parmesan, whole milk yogurt, and Tabasco. Stir until smooth. Season to taste with salt and black pepper. Garnish with chives.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Yield: 4