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Cauliflower Chowder

Course: Soup
Cuisine: American
Keyword: Cauliflower Soup, Keto, Low Carb

Equipment

  • Blendtec Blender

Ingredients

Vegetables

  • 2 Head of Cauliflower
  • 5 Carrots Medium
  • 3 Celery Stalks
  • 1 Onion Medium
  • 3 cloves Garlic Minced

Liquids

  • 4 cups Chicken Broth
  • 2 cups Water
  • 2 tbsp Olive Oil Extra Virgin

Dairy

  • 1 pint Heavy Whipping Cream
  • Cheddar Cheese Shredded

Meats

  • 1 pack Bacon

Seasonings

  • 1 tsp Black Pepper Ground

Instructions

  • Add broth and water to a large pot and bring to a boil
  • Cut florets off one head of cauliflower and add to boiling broth. Cook until tender.

Saute Items

  • Thinly slice onion, 3 carrots, and celery stalks, then saute in a pan over medium-high heat

Vegetable Puree

  • Cut small florets off second head of cauliflower, then peel and dice remaining 2 carrots
  • Add sauteed vegetables, cooked cauliflower from the pot, and about 1 cup of the broth to a blender and puree.

Combine Ingredients

  • Add raw cauliflower and diced carrots to the broth and cook for about 7 minutes until tender.
  • Add pureed mixture to the pot and stir to combine.
  • Cook pack of bacon (extra crispy) while the contents of the pot simmer. Set grease from bacon aside in a glass measuring cup (need around ¼ cup)
  • Add ¼ cup bacon grease to the pot and stir to combine
  • Add Heavy Whipping Cream and black pepper to the pot and stir to combine.

Serve

  • Ladle into bowls and garnish with cheddar cheese and crumbled bacon