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Cheddar Cauliflower Soup with Bacon

This dreamy Cheddar Cauliflower Soup with Bacon is a riff on classic loaded potato soup. Packed with flavor, it serves up a heaping helping of comfort without the guilt.

Cheddar Cauliflower Soup With Bacon

Cheddar Cauliflower Soup with Bacon

One pot dishes like this cheddar cauliflower soup make for family pleasing meals. They also have the bonus of easy clean-up and less pots and pans to wash. That’s a huge perk, if you ask me. I think that’s perhaps one of the main reasons I love one pot meals and casseroles so very much. This soup is a lower carb option when you’re craving a classic creamy potato soup. It comes with a heaping helping of comfort in every bite.

Step-by-step preparation images and ingredients for Cauliflower Soup with Bacon

Helpful Tips for Making Cauliflower Soup

  • If you prefer to make this cheddar cauliflower soup meat free, leave off the bacon and sauté the vegetables in olive oil and butter instead of the bacon drippings. Either way, it’s a winner.
  • This soup can easily be prepared in advance and reheated.
  • Low fat dairy products work well in this recipe.
  • You may substitute turkey bacon in place of pork bacon.
  • Serve it as you would any soup, with a salad and buttered rolls or garlic bread, and it is guaranteed to hit the cool weather comfort food spot.

Cheddar Cauliflower Soup With Bacon

Other Soup Recipes to Add to the Menu

Soup is one of those meals that happen year-round at our house despite the season. Other soup recipes to try:


Cheddar Cauliflower Soup with Bacon in a bowl with dinner rolls

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Cheddar Cauliflower Soup with Bacon
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5 from 2 votes

Cheddar Cauliflower Soup with Bacon

Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course, Soup
Cuisine: American
Keyword: cauliflower-recipes, cauliflower-soup-recipes, cheddar-cauliflower-soup
Servings: 6 servings
Calories: 455kcal
Author: Melissa Sperka


  • 8 slices bacon
  • 1 large head cauliflower separated into florets
  • 1 medium onion diced
  • 1 medium carrot diced
  • 1 rib celery diced
  • 2 Tbsp butter or olive oil
  • seasoned salt and black pepper
  • 1/4 tsp red pepper flakes optional
  • 2 clove garlic minced
  • 32 oz container low sodium chicken stock
  • 1 8 oz container chive and onion cream cheese softened
  • 2 cup shredded sharp cheddar cheese plus additional for garnishing
  • 3 Tbsp cornstarch dissolved in 1 cup cold milk
  • 2 green onions sliced


  • In a large pot or dutch oven, fry the bacon slices until crisp then remove with a slotted spoon to paper towels to drain. Reserve 2 Tbsp of drippings in the pot.
  • Add 2 Tbsp of butter or a couple of drizzles of olive oil to the reserved drippings. Saute onion, carrot and celery in the drippings until softened and beginning to brown, around 5 minutes.
  • Add red pepper flakes and minced garlic, cooking until the garlic is fragrant around 1-2 minutes. Season with seasoned salt and black pepper to your taste.
  • Add chicken stock and the cauliflower florets. Cook over medium-high until fork tender, around 10 minutes. Lower the heat to medium.
  • Add the softened cream cheese and shredded cheddar cheese to the pot. Stir until completely melted and combined.
  • Dissolve 3 Tbsp cornstarch in 1 cup cold milk. Stir into the soup. Repeat, if you'd like to add more liquid.
  • Cook just until heated through and the soup has thickened. Adjust the seasonings to your taste.
  • Add crumbled bacon and stir well. Reserve some bacon crumbles for garnishing.
  • Serve immediately with shredded cheese, sliced green onion and bacon crumbles on top, if desired


Lower fat diary products will also work well in this soup.


Serving: 1serving | Calories: 455kcal | Carbohydrates: 12g | Protein: 19g | Fat: 37g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 693mg | Potassium: 310mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2271IU | Vitamin C: 4mg | Calcium: 294mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!


  1. 5 stars
    I made this soup today and it is so delicious! Served with hot bread.
    I made a few changes of cutting back the cream cheese to half and put 1 1/2 cups of sharp cheddar cheese. Also added a couple potatoes peeled and cubed. Added in with the cauliflower.
    Very good recipe!! Thank you Melissa!

  2. 5 stars
    This looks so good. Have you ever made it using frozen florets? I have lots in the freezer and would love to use them up.

  3. I favor Southern Style cuisine. In my humble opinion, we only live once and I can’t go out of this life without having enjoyed the best food. Thanks Melissa. Your style is toned back a bit for health while maintaining the unique taste of the Deep South.

  4. Well my friend, this soup most definitely has my name on it. I know you didn’t post this recipe just for me, but I feel like you KNOW I’ll be making this real soon. Thanks for sharing, sounds just fabulous!

  5. I like cauliflower. I’ve never had any kind of cauliflower soup, though. but this soup looks good. I will be making this soup very soon. Teresa

  6. This looks so good! I love that it takes cream cheese and I bet this gives it a wonderful flavor and smooth texture. I can not wait to pick up the ingredients. Thank you so much for sharing! Linda

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