Loaded Cauliflower Soup
A velvety, cheese-rich cauliflower soup topped with crisp bacon, green onions, and a drizzle of olive oil.
Ingredients
1 Tbsp butter or beef tallow (for cooking)
½ small onion, finely chopped
2 cloves garlic, minced
4 cups cauliflower florets
2 cups chicken bone broth
1 cup heavy cream
½ cup shredded cheddar cheese
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
½ tsp coarse sea salt
½ tsp cracked black pepper
¼ tsp smoked paprika (optional)
4 slices cooked bacon, chopped
2 green onions, thinly sliced (green parts only)
1 Tbsp extra virgin olive oil (for finishing)
Macronutrients (per serving, yields 3 servings)
Protein: 40g
Fat: 64g
Carbs: 8g
Preparation
In a medium pot, heat the butter or tallow (1 Tbsp) over medium heat. Add the chopped onion (½ small) and sauté for 3–4 minutes until translucent. Add the minced garlic (2 cloves) and cook for another 30 seconds until fragrant.
Add the cauliflower florets (4 cups) and chicken bone broth (2 cups). Bring to a boil, then reduce heat and simmer uncovered for 12–15 minutes, or until the cauliflower is fork-tender.
Use an immersion blender to puree the soup until smooth, or leave slightly chunky if preferred.
Reduce the heat to low and stir in the heavy cream (1 cup), shredded cheddar (½ cup), mozzarella (½ cup), and Parmesan (¼ cup). Stir until fully melted and the soup is creamy and smooth.
Season with sea salt (½ tsp), cracked black pepper (½ tsp), and smoked paprika (¼ tsp, if using). Stir in half of the cooked chopped bacon (2 slices) for flavor throughout.
Ladle the soup into bowls and top with the remaining chopped bacon (2 slices), green onions (2), and a drizzle of extra virgin olive oil (1 Tbsp total, divided).
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