When the weather gets cold, I love having easy soup options at my disposal.

One thing I love about soup is that you can add a ton of vegetables to them- something I try to eat a lot of but don’t always get there.

If you’re trying to up your veggie intake but still want something creamy and delicious, you’ll want to try this Loaded Cauliflower Soup! It has all the fixings of a loaded baked potato soup but much fewer carbs, which is great for those living a low carb diet or keto diet.

Scroll to the bottom of the post to get to the recipe card. Or keep reading for extra tips, including steps to make this in your crockpot!

Ingredients

• Head of cauliflower
• Olive oil
• Yellow onion
• Garlic
• Chicken broth or chicken stock (Can also use vegetable stock)
• Bacon bits
• Sour cream
• Half and half
• Shredded cheddar cheese
• Green onions
• Salt and black pepper

Variations/Substitutions

• Use heavy cream instead of half and half
• Add cream cheese for a super creamy soup
• Buy a bag of pre-chopped cauliflower florets to save time
• Add other spices: Garlic powder, onion powder
• Use cooked chopped bacon instead of bacon bits
• Use different types of cheese: sharp cheddar cheese, medium cheddar, etc.

How many carbs are in this soup?

I used MyFitnessPal to calculate the nutrition info in this. Your results may vary depending on the brands you use and how much of the ingredients you add:

• 284 calories
• 11 grams of carbs
• 20 g fat
• 15 g protein
• 3 g fiber
• 498mg sodium

How to make

In a large pot, add olive oil and cook chopped onion and garlic for 2-3 minutes until the onions are translucent.

Add the cauliflower, chicken broth, and salt and pepper, and bring to a boil. Lower to medium heat and simmer for 10-15 minutes until the cauliflower is tender and easily pierced with a fork.

Use an immersion blender to blend the cauliflower and give the soup a creamy consistency. Alternatively, you can add the soup to a regular blender or food processor in small batches.

Stir in the sour cream, half and half, and shredded cheddar, along with any other favorite toppings.

Divide into 4 bowls and top with bacon bits, green onions, and extra cheese if desired.

How to cook in the slow cooker

This is really easy to make in the slow cooker! Just add the following ingredients into the slow cooker:

• Cauliflower
• Onions
• Garlic
• Chicken broth
• Salt and pepper

Cook on LOW for 6 hours or HIGH for 3 hours. Then follow the remaining steps to blend and add the cold ingredients.

The only thing that changes is that you won’t sautee the onion and garlic. If you have time, you can do that on the stovetop beforehand. It’ll add extra flavor but isn’t an essential step.

How to store

Once the soup has cooled to room temperature, store any leftovers in an airtight container and keep in the fridge. It’ll stay fresh up to 5 days.

What to serve with this

This soup is low in carbs; so if you’re on a low-carb lifestyle, keep that in mind with some of these options.

• Favorite bread (Breadsticks, garlic bread, crusty French loaf)
• Side salad
• Homemade biscuits

Other soup recipes

Looking for other cozy soups to add to your meal list? Check out some of my favorite soups!

• Easy Meatball Soup
• 5-Ingredient Chicken Tortilla Soup
• One Pot Broccoli Cheddar Soup
• 5-Ingredient Black Bean Soup
• Instant Pot Stuffed Pepper Soup

Print this Loaded Cauliflower Soup recipe now: