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Low-Carb Slow Cooker Loaded Cauliflower Soup

chef Laya
This Low-Carb Slow Cooker Loaded Cauliflower Soup with Bacon and Cheese is a creamy, comforting soup made with tender cauliflower, savory broth, garlic, cream cheese, and cheddar. It is finished with crispy bacon, sour cream, and green onions for a loaded baked-potato-style flavor without using potatoes.
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Prepr Time 20 minutes
Cooking Time 2 hours
ToTal Time 2 hours 20 minutes
Type of plate Main Course, Soup
kitchen American
Serving 6

Ingredients
  

For the Soup

  • 2 pounds cauliflower florets from approximately 1 large head of cauliflower
  • 4 cups low-sodium chicken broth or vegetable broth
  • 1 medium yellow onion chopped
  • 3 cloves garlic minced
  • 4 ounces cream cheese softened and cut into cubes
  • 1 cup heavy cream or half-and-half
  • 1½ cups shredded sharp cheddar cheese
  • 1 tablespoon butter or olive oil
  • 1 teaspoon salt or to taste
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika
  • ½ teaspoon dried thyme
  • ¼ teaspoon garlic powder
  • ¼ teaspoon red pepper flakes optional

For the Toppings

  • 6 slices bacon cooked until crisp and crumbled
  • ½ cup shredded cheddar cheese
  • ½ cup sour cream
  • 3 green onions thinly sliced
  • 2 tablespoons chopped fresh chives optional
  • Extra black pepper optional
  • Sliced jalapeños optional

Instructions
 

  • Wash the cauliflower and cut it into evenly sized florets. Dice the onion and mince the garlic.
  • Cook the bacon in a skillet over medium heat until crisp. Transfer it to a paper towel-lined plate, allow it to cool, and crumble it. Reserve the bacon for topping the soup.
  • Add the cauliflower florets, chopped onion, minced garlic, chicken or vegetable broth, butter or olive oil, salt, black pepper, smoked paprika, dried thyme, garlic powder, and red pepper flakes to the slow cooker.
  • Stir gently to combine the ingredients.
  • Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours, until the cauliflower is very tender and easily pierced with a fork.
  • Use an immersion blender to blend the soup directly in the slow cooker until smooth and creamy. For a slightly chunky texture, blend only part of the soup.
  • If using a countertop blender, blend the soup in small batches and handle the hot liquid carefully.
  • Add the softened cream cheese and heavy cream or half-and-half to the blended soup.
  • Stir until the cream cheese melts and the soup becomes smooth.
  • Add 1½ cups of shredded cheddar cheese a little at a time, stirring until the cheese melts completely.
  • Taste the soup and adjust the salt, pepper, smoked paprika, or red pepper flakes as desired.
  • Ladle the hot soup into serving bowls.
  • Top each bowl with crumbled bacon, shredded cheddar cheese, sour cream, sliced green onions, and fresh chives.
  • Add sliced jalapeños or extra black pepper if desired.
  • Serve immediately while hot.
  • WP Recipe Maker Notes
  • Fresh or frozen cauliflower: Frozen cauliflower may be used and can usually be added directly to the slow cooker.
  • For a thicker soup: Blend more of the cauliflower or add a little extra cream cheese.
  • For a thinner soup: Stir in additional warm broth.
  • For a vegetarian version: Use vegetable broth and omit the bacon.
  • For extra protein: Add shredded chicken or cooked sausage.
  • For a spicier soup: Add jalapeños, cayenne pepper, or additional red pepper flakes.
  • For the smoothest texture: Use freshly shredded cheddar cheese and add it gradually.
  • Storage: Store cooled soup in an airtight container in the refrigerator. Keep toppings separate when possible.
  • Reheating: Reheat gently on the stovetop or in the microwave, stirring occasionally. Add broth if the soup thickens.
  • Freezing: For the best texture, freeze the soup before adding cream cheese and shredded cheddar. Add the dairy after thawing and reheating.