featured 35299

Low-Carb Cauliflower Soup with Bacon & Cheese (Instant Pot)

Instant Pot Low Carb Cauliflower Soup with Bacon and Cheese. A simple, creamy keto cauliflower soup that’s flavorful and family-friendly.

Instant Pot Low Carb Cauliflower Soup Recipe with Bacon and Cheese

This low carb Instant Pot cauliflower soup is rich and satisfying year-round. It’s especially convenient when you want a quick, hands-off meal: the pressure cooker develops deep flavor while keeping the recipe simple. The combination of bacon, butter, cream, and two cheeses creates a silky, comforting texture while keeping carbs low.

Ingredients

  • 1 head cauliflower
  • ⅓ cup carrots
  • 1 cup celery
  • 32 ounces chicken stock
  • 2 large cloves garlic
  • ¾ cup heavy cream
  • 3 slices bacon
  • ½ stick butter
  • 1 cup cheddar cheese, shredded
  • ½ cup Parmesan cheese, plus extra for garnish
  • 1 teaspoon salt
  • ½ teaspoon black pepper

How to Make Low Carb Cauliflower Soup in an Instant Pot

  1. Prepare the vegetables: chop the carrots and celery and set aside.
  2. Cut the cauliflower in half. Chop one half into florets and finely grate the other half—grated cauliflower helps thicken the soup.
  3. Set the Instant Pot to Sauté mode.
  4. Add the bacon and cook until crispy. Remove and drain on paper towels, then crumble.
  5. Leave a little bacon fat in the pot and add the butter to melt.
  6. Add the grated cauliflower and sauté briefly to release moisture and start thickening the base.
  7. Add the chopped cauliflower florets, carrots, and celery and sauté about 5 minutes until slightly softened.
  8. Pour in the heavy cream and stir to combine.
  9. Add the garlic, salt, and pepper and mix well.
  10. Pour in the chicken stock, secure the lid, select Manual (High Pressure) and set the timer for 15 minutes.
  11. When cooking finishes, allow a natural pressure release for about 15 minutes, then carefully open the lid.
  12. Stir in the cheddar and Parmesan until melted and fully incorporated.
  13. Add the crumbled bacon back into the soup, reserving a bit for garnish if desired.
  14. Ladle into bowls and top with extra Parmesan and the reserved bacon. Serve hot.
Bacon cooking
Butter melting in the pot
Chopped and grated cauliflower
Sautéed vegetables
Cauliflower added to vegetables
Heavy cream and chicken stock added
Cheese added and melted
Finished soup topped with bacon

More easy soup recipes you may like

  • Vegetarian Instant Pot Navy Bean Soup
  • Bacon Cheddar Cauliflower Soup

FREQUENTLY ASKED QUESTIONS

Is cauliflower good for losing weight?

Cauliflower is low in carbohydrates and works well in a keto or low-carb plan. Combined with a calorie deficit and exercise, it can support weight loss. Individual factors such as hormones, food sensitivities, and insulin resistance can also affect results.

Is cauliflower a superfood?

Cauliflower contains vitamins, minerals, and sulfur-containing compounds called glucosinolates, which have been studied for potential health benefits. It’s a nutritious vegetable but not a miracle food.

Is cauliflower gassy?

Cauliflower is a cruciferous vegetable and can cause gas for some people. Despite that, it’s a good source of vitamin C and fiber.

What spices to add to cauliflower?

Common spices that complement cauliflower include black pepper, onion powder, paprika, and cayenne.

Cauliflower Nutrition

One cup of raw cauliflower (cut) contains approximately 27 calories, 5.3 g total carbs, 2.1 g fiber (about 3.2 g net carbs), 0.3 g fat, 2.1 g protein, and provides minerals such as magnesium and potassium.

If you love cauliflower, check out these other cauliflower recipes

  • Bacon Cheddar Cauliflower Soup Recipe
  • Instant Pot Cilantro Lime Cauliflower Rice
  • Cauliflower Rice Spring Rolls
  • Roasted Red Pepper Cauliflower Mash

Instant Pot Low Carb Cauliflower Soup Recipe with Bacon and Cheese

Lara Clevenger

A creamy, low-carb Instant Pot cauliflower soup with bacon and cheese that’s easy to make and full of flavor.

Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Course: Soup
Cuisine: American
Servings: 5 bowls
Calories: 411 kcal per serving

Ingredients

  • 1 head of cauliflower
  • ⅓ cup carrots
  • 1 cup celery
  • 32 ounce container chicken stock
  • 2 large cloves garlic
  • ¾ cup heavy cream
  • 3 slices bacon
  • ½ stick butter
  • 1 cup cheddar cheese, shredded
  • ½ cup Parmesan cheese, plus extra for garnish
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Instructions

  1. Chop the carrots and celery and set aside.
  2. Chop half the cauliflower into florets and grate the other half.
  3. Set the Instant Pot to Sauté.
  4. Cook bacon until crispy, then remove and crumble.
  5. Add butter to the bacon fat and let it melt.
  6. Add the grated cauliflower to help thicken the soup.
  7. Add the remaining cauliflower and vegetables; sauté for about 5 minutes.
  8. Pour in the heavy cream and stir to combine.
  9. Add garlic, salt, and pepper.
  10. Pour in the chicken stock, secure the lid, and cook on high pressure for 15 minutes.
  11. Allow the Instant Pot to natural release for about 15 minutes, then open the lid.
  12. Stir in the cheddar and Parmesan until melted.
  13. Add the crumbled bacon back into the soup.
  14. Serve hot.

Notes

Macros per serving (approx.): 462 kcal, 12.5 g total carbs, 4 g fiber, 8.3 g net carbs, 37 g fat, 22 g protein.

Nutrition

Calories: 411 kcal

Carbohydrates: 16 g

Protein: 19 g

Fat: 31 g (Saturated fat: 17 g)

Sodium: 1187 mg

Potassium: 708 mg

Fiber: 3 g

Sugar: 7 g

Keyword: instant pot cauliflower soup