This creamy bacon cauliflower soup is dairy free and flavored with bacon while being low carb and low fat. It is the perfect light lunch or start to a rich dinner.
I've been trying to get more fuel pulls into my diet. For those who don't follow Trim Healthy Mama, a fuel pull is a meal or snack that is low carb and low fat. They help give your weight loss a boost or can balance out heavy meals.
Since I had a bag of cauliflower crumbles in the fridge waiting to be used I decided to make a quick Cauliflower Soup. I kept tasting it and knew it needed something. I wanted to keep it dairy-free so my eyes caught on the bag of bacon crumbles in the fridge. A quick check of the nutrition facts and I realized that I could use enough to get that bacon flavor but still keep this as a fuel pull. The two tablespoons bacon crumbles have a total of 4 grams of fat and this recipe serves 2-4 depending on whether it is your main course or a side.
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Ingredients in Bacon Cauliflower Soup
fresh cauliflower crumbles ( or chopped fresh cauliflower)
chicken broth
unsweetened almond milk
bacon crumbles or cooked bacon
salt & pepper
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Ingredients
- 1 16 oz bag fresh cauliflower crumbles or 16 oz chopped fresh cauliflower
- 16 oz chicken broth
- 8 oz unsweetened almond milk
- 2 T bacon crumbles
- salt & pepper
Instructions
- Put cauliflower and broth in a saucepan and heat until simmering. Cook until the cauliflower is tender. Add the almond milk and bacon crumbles and puree with an immersion blender. Season to taste with salt and pepper.
- You can transfer to a regular blender but be careful with blending hot liquids. Remove the inner circle of the lid and cover with a clean towel. The liquid will rise but the towel will let some steam escape so you shouldn't have a mess to clean up.
Nutrition
Love soup? Check out these:
Low Carb Roasted Red Pepper Soup
Rosella says
Are the nutritional facts per serving or for the entire recipe?
Taryn says
Per serving
Kathy Cooke says
Excellent! I used a large, chopped onion and four stalks of diced celery softened in a couple tbsp of avocado oil for some extra veg, a medium head of romanesco instead of cauliflower, 3 cups of homemade beef broth, a can of coconut milk instead of heavy cream or almond milk (did not taste coconutty), and I added 2 cups of water to cover all the veggies during the simmer time. I also added in 4.4 oz of brown clamshell mushrooms a few minutes before blending since I needed to use them up. I used 4 strips of thick-cut bacon (and would add more next time for more bacon flavor), 1 tsp salt, and 1/2 tsp pepper. It took about 50 minutes to soften the romanesco enough for blending. It looked kinda like clam chowder after blending, and my daughter said it reminded her of cream of mushroom soup, while I mostly tasted the bacon. Great soup for fall and winter! Thanks! I eat keto, so I made adjustments to add more fat.
Cheryl says
Made this soup since the weather finally turned to AUTUMN. Of course those who know me also know I must tweak nearly every recipe. This was a great basic recipe to which I added a splash of hot sauce, a shredded cooked carrot and celery, and nutritional yeast flakes. I also mashed half the cauliflower and used my stick blender on the other half. Yummy - and thanks for your awesome website.
Greg 95 says
I substituted 8 oz of coconut milk for 5 oz of heavy cream and it tasted delicious and was incredibly creamy! Yes of course the calories and fat totals went up but it's a great substitute for coconut milk and makes the soup even creamier.
For anyone wondering, I also doubled the recipe once and it worked out perfectly. ( unlike some recipes that don't double well. )
Kim Rayfield says
Just made this! So yummy! I added a little gluccie to thicken it up and some nutritional yeast to give it a little bit of a cheesy flavor! So good.
Suchi @elegantmeraki says
Never knew about THM. Addition of almond milk makes it super healthy.
Tina says
Did you use FF broth?
Taryn says
I use organic bouillon and mix it with water. FF broth would work too.