Description
A creamy, cheesy, and bacon-y cauliflower soup that’s low on carbs and big on flavor, perfect for cozy nights.
Ingredients
- 1 head cauliflower florets
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 4 ounces bacon, cooked and crumbled
- 1/4 cup green onions, chopped
- 1 teaspoon salt
- 1/2 teaspoon pepper
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Instructions
- 1. In a large pot, bring the chicken broth to a boil. Add the cauliflower florets and cook until they’re tender, about 10-12 minutes.
- 2. Once the cauliflower is fork-tender, use an immersion blender or regular blender to puree until smooth.
- 3. Stir in the heavy cream and sour cream, then add the shredded cheddar cheese. Heat gently, stirring until cheese melts.
- 4. Season with salt and pepper to taste, adjusting based on your ingredients.
- 5. Ladle into bowls and garnish with crispy bacon crumbles and chopped green onions. Serve warm.