This loaded cauliflower soup has everything you love about comfort food – it’s creamy, cheesy, topped with bacon, and completely satisfying without the carbs that usually come with such an indulgent dish.
Many people think that following a keto diet means giving up creamy, comforting soups, but this recipe proves otherwise.
Using cauliflower as the base creates a smooth, thick texture that feels just as satisfying as traditional potato soup, while keeping the carb count low and the flavor high.
The Instant Pot makes this recipe particularly convenient, cutting down cooking time without sacrificing any flavor.
You’ll love how the cauliflower becomes perfectly tender and ready to blend into a silky soup in just minutes.
The pressure cooking method also helps the flavors develop more fully, making every spoonful taste like it’s been simmering for hours.
From the first taste, you’ll notice how the sour cream adds richness, the cheese brings a sharp, satisfying flavor, and the bacon adds that perfect crispy contrast.
It’s the kind of soup that makes you forget you’re eating healthy, which is exactly what good keto cooking should do.
👍 Why You’ll Love This Recipe
Quick Prep Time: This recipe only needs about 10 minutes of hands-on preparation. You just chop some vegetables, cook bacon, and let the Instant Pot do the rest of the work.
Perfect Macro Balance: This recipe hits all the right keto macros with its high fat content from cheese, sour cream, and bacon, moderate protein, and very low carbs from the cauliflower.
Great for Beginners: If you’re new to keto cooking or using an Instant Pot, this recipe is perfect. The steps are clear, the ingredients are simple, and it’s pretty hard to mess up.
Family-Friendly: Even family members who aren’t following keto will enjoy this soup. It’s so creamy and flavorful that they won’t even notice it’s a “diet” food. It’s a great way to serve one meal that everyone will eat.
✨ Recipe Ingredients
- 3 cups Chicken Broth (I recommend this one – amazon)
- 3/4 cup Sour Cream
- 6 slices bacon chopped
- 1/4 cup Chopped Onion
- 1 1/2 cups shredded Cheddar ( ivided)
- 1 stalk Chopped Celery
- 2 minced Garlic Cloves
- Salt to taste (you can also use smoked salt)
- Black Pepper to taste
- 1 medium head Cauliflower (cut it into florets)
- 1 Green Onion (chopped)
👨🍳 How To Make
Follow this easy recipe:
Step 1
Place the chopped bacon into the Instant Pot. Turn it on sauté mode and cook until crispy. Leave as much of the bacon fat as you can in the Instant Pot, and place the bacon itself on a plate lined with paper towels.
Step 2
Add the celery, onion, garlic, salt, and pepper and cook until everything is softened – it should take about 5 minutes. Then, turn off the sauté function.
Step 3
Add the chicken broth to the pot, and then add the chopped cauliflower. Lock the lid, making sure the vent is sealed, and then set it on manual mode and high pressure for 5 minutes.
Step 4
Once ready, let the pressure release completely before opening the vent.
Step 5
Remove the lid, stir in 1 cup of shredded cheddar and the sour cream. Blend using an immersion blender until smooth.
Step 6
Serve with the crispy bacon on top, along with the remaining cheese and green onions. Enjoy!
💡Tips
1. Don’t Drain All The Bacon Fat
After cooking the bacon, leave most of that flavorful fat in the Instant Pot. This might seem like a lot of fat, but it’s perfect for keto and adds incredible flavor to your soup.
The bacon fat will help cook the vegetables and infuse them with a smoky, rich taste.
When you sauté the onions and celery in this fat, they’ll soak up all that wonderful bacon flavor, making your final soup taste much more complex and satisfying.
2. Cutting Cauliflower
Make sure your cauliflower florets are cut into similar sized pieces, about 1-2 inches each. If the pieces are too large, they won’t cook evenly, and if they’re too small, they’ll become mushy.
Uneven pieces mean some parts might be overcooked while others remain firm, which will affect the final texture of your soup.
3. Blending
If using an immersion blender, keep it slightly tilted and move it up and down through the soup – don’t just blend in one spot.
This ensures everything gets evenly blended. If the soup seems too thick while blending, you can add a little more hot broth, but do it slowly.
Remember, it’s easier to thin out a soup than to thicken it. Blend until you don’t see any more cauliflower pieces, but don’t over blend, as this can make the soup become grainy.
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FAQ
1. Can I use frozen cauliflower?
Yes, frozen cauliflower works great in this recipe! You don’t even need to thaw it first – just add it frozen to the Instant Pot – just cook it for 1 or 2 minutes longer.
2. What cheese works best in this recipe?
Sharp cheddar is ideal because it gives the strongest flavor, but you can use different cheeses or combinations.
Medium cheddar works too, but you might want to use a bit more since it’s milder. Other great options are Colby Jack, Monterey Jack, or a mixture of cheeses.
Keto Loaded Cauliflower Soup (Instant Pot)
Print RecipeIngredients
- 3 cups Chicken Broth (I recommend this one – amazon)
- 3/4 cup Sour Cream
- 6 slices bacon chopped
- 1/4 cup Chopped Onion
- 1 1/2 cups shredded Cheddar divided
- 1 stalk Chopped Celery
- 2 minced Garlic Cloves
- Salt to taste you can also use smoked salt
- Black Pepper to taste
- 1 medium head Cauliflower cut it into florets
- 1 Green Onion chopped
Instructions
- Place the chopped bacon into the Instant Pot. Turn it on sauté mode and cook until crispy. Leave as much of the bacon fat as you can in the Instant Pot, and place the bacon itself on a plate lined with paper towels.
- Add the celery, onion, garlic, salt, and pepper and cook until everything is softened – it should take about 5 minutes. Then, turn off the sauté function.
- Add the chicken broth to the pot, and then add the chopped cauliflower. Lock the lid, making sure the vent is sealed, and then set it on manual mode and high pressure for 5 minutes.
- Once ready, let the pressure release completely before opening the vent.
- Remove the lid, stir in 1 cup of shredded cheddar and the sour cream. Blend using an immersion blender until smooth.
- Serve with the crispy bacon on top, along with the remaining cheese and green onions. Enjoy!