Long Arrow Right Icon empty copy 2 Created with Sketch. 9A1DAB8B-2D2B-42B7-A6A1-5ED509AC12E1 Created with sketchtool. Group 7 Created with Sketch. Checkmark Small Icon Path Created with Sketch. Path Created with Sketch. Path Created with Sketch. Path Created with Sketch. Path Created with Sketch. Facebook iconGoogle icon Rectangle Copy 2 Created with Sketch. Path Created with Sketch. D2C8DEB7-79CB-4F11-8296-A062243BD9B8 Created with sketchtool. Star Icon B12F8AAB-F69F-4F8B-9773-FEA9A111308F Created with sketchtool.

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!


  • 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)


  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

Leave a comment

Please note, comments must be approved before they are published to avoid spam

    No comments yet

Nutrition Info

Ideal Ratio Recipe Ratio
84% Fat
11% Protein
5% Carbs

Replace one meal a day with
KetoLogic® KetoMeal®

Buy Now