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Low-Carb Cheesy Cauliflower Soup with Bacon and Green Chiles, Instant Pot or Stovetop (Video)

I love this Low-Carb Cheesy Cauliflower Soup with Bacon and Green Chiles; make it in the Instant Pot or on the stove! This tasty soup is low-carb, Keto, gluten-free, and can be South Beach Diet friendly. Use the Diet-Types Index to find more recipes like this one!

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Low-Carb Cheesy Cauliflower Soup with Bacon and Green Chiles!


Low-Carb Cheesy Cauliflower Soup with Bacon and Green Chiles (Instant Pot (or Stovetop) found on KalynsKitchen.com

For anyone who’s not a Roasted Cauliflower fan or a fan of Low-Carb Soup in the Instant Pot, I apologize for the abundance of those kinds of recipes the last few weeks. I actually started working on this Low-Carb Cheesy Cauliflower Soup with Bacon and Green Chiles weeks ago and made it several times to get a version that was really a keeper. And of course this was inspired by the Instant Pot Low-Carb Loaded Cauliflower Soup that’s been hugely popular on the blog. But when I finally made a batch of this cheesy and slightly spicy cauliflower soup that I loved (and Jake and Kara both liked it too) I just didn’t want to wait any longer to share it with you.

Of course a cheesy cauliflower soup like this is easy to make on the stovetop too if you don’t have an Instant Pot (or another type of Pressure Cooker), so I’ll give you those instructions in the recipe. One tool that I do highly recommend for making this type of soup is an Immersion Blender. Having a stick blender that can blend up the soup right in the Instant Pot or soup pot eliminates the messiness and potential danger of trying to blend hot soup in a food processor. I’ve been giving away immersion blenders for wedding presents for a few years now, because it’s such a handy cooking tool and something a new bride doesn’t seem likely to have. If you don’t have an immersion blender, please be very careful blending the hot soup in the food processor or blender; that’s the only tricky part of making this delicious soup!

Low-Carb Cheesy Cauliflower Soup with Bacon and Green Chiles (Instant Pot (or Stovetop) found on KalynsKitchen.com

Heat the olive oil in the Instant Pot on SAUTE, high heat and cook the chopped onion. While onions cook, chop up the cauliflower. Put chopped cauliflower, chicken stock, garlic powder, and salt into the Instant Pot and cook on MANUAL setting at HIGH PRESSURE for 5 minutes. Use QUICK RELEASE method to release the pressure. (While the cauliflower cooks, assemble the other ingredients.)

Low-Carb Cheesy Cauliflower Soup with Bacon and Green Chiles (Instant Pot (or Stovetop) found on KalynsKitchen.com

Use an Immersion Blender to blend the soup right in the pot (or blend it in a food processor or blender, being very careful with the hot soup.) Then turn the Instant Pot setting to KEEP WARM (or SAUTE, low heat if you think you’ll need a bit more time.) Stir in the sharp cheddar, white cheddar, and half and half, milk, or cream (whichever you prefer) and stir until cheese melts. Then stir in the can of diced green chiles, crumbled bacon, and some Green Tabasco Sauce to taste.

Low-Carb Cheesy Cauliflower Soup with Bacon and Green Chiles (Instant Pot (or Stovetop) found on KalynsKitchen.com

Serve hot, with more grated cheese and crumbled bacon to add at the table if desired! We didn’t add anything else, but you could top the soup with things like salsa, sour cream, diced avocado, or olives if desired.

Love Your Instant Pot?

I use a 6 Quart Instant Pot for all my Instant Pot Recipes. Check out my growing collection of Pressure Cooker or Instant Pot RecipesFind more Pressure Cooker/Slow Cooker Recipes on my other site!

More Tasty Low-Carb Soup:

The Top Ten Low-Carb Soup Recipes on Kalyn’s Kitchen
Ten Deliciously Healthy Low-Carb Soups with Cauliflower
The Best Low-Carb Instant Pot Soup Recipes

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Low-Carb Cheesy Cauliflower Soup with Bacon and Green Chiles (Instant Pot or Stovetop)

Low-Carb Cheesy Cauliflower Soup with Bacon and Green Chiles will warm you up on a cool fall evening!

Ingredients:

  • 1 T olive oil
  • 1 medium yellow onion, chopped small
  • 1 large head cauliflower, leaves removed and coarsely chopped including the stem
  • 3 cups chicken broth
  • 1 tsp. garlic powder
  • 1 tsp. kosher salt
  • 1 cup grated extra sharp yellow cheddar (more or less to taste)
  • 1 cup grated extra sharp white cheddar (more or less to taste)
  • 1/2 cup milk, half and half, or cream
  • 2/3 cup cup crumbled cooked bacon (about 8 strips bacon, including the crumbled bacon to add at the table)
  • 4 oz. can diced green chiles with juice (Anaheim chiles, not jalapenos, unless you like it really spicy.)
  • 1 T Green Tabasco Sauce (optional, use more or less to taste)
  • additional grated cheese and crumbled bacon to add at the table, plus other toppings as desired

Directions:

  1. Heat the olive oil in the Instant Pot on SAUTE, high heat. Add the chopped onion and cook until the onion is soft and starting to brown, about 4-5 minutes. While the onion cooks, coarsely chop the cauliflower, including the stems.
  2. Add chopped cauliflower, chicken stock, garlic powder, and salt to the Instant Pot and set on MANUAL, HIGH PRESSURE for 5 minutes cooking time. When five minutes is up, use QUICK RELEASE method to release the pressure.
  3. While the cauliflower cooks assemble the grated sharp yellow cheddar, grated sharp white cheddar, milk, cream, or half and half, crumbled cooked bacon, canned green chiles, andGreen Tabasco Sauce.
  4. When the pressure has released, use an Immersion Blender to blend the soup right in the pot. (Or use a food processor or blender to puree the cauliflower, being very careful with the hot liquid.) We made it pretty smooth, since you’re adding bacon and green chiles for some texture, but leave a few chunks if you prefer.
  5. Turn the Instant Pot to KEEP WARM (or use SAUTE, low heat if you think you’ll need more time.) Add the grated sharp yellow cheddar, grated sharp white cheddar, and milk product of your choice, and stir until the cheese is melted.
  6. Then add the crumbled cooked bacon, diced green chiles with juice, and Green Tabasco sauce (if using).
  7. Serve hot, with more grated cheese and crumbled bacon to add at the table, plus other toppings as desired.

Stovetop Directions:

  1. Heat olive oil in a medium-sized heavy soup pot and cook the onion until it’s soft and just starting to brown.
  2. Chop the cauliflower while the onion cooks.
  3. Increase chicken broth to 3 1/2 cups for stovetop version. Add chopped cauliflower, chicken broth, garlic powder, and salt and turn the heat to medium-high and cook until mixture is barely starting to boil. Turn heat to medium-low and simmer until the cauliflower is very tender when pierced with a fork, about 20-30 minutes.
  4. Puree the cauliflower with an immersion blender or other utensil as described above. Check the amount of liquid and if the soup seems thin, simmer on low heat for a few minutes more until some of the extra liquid evaporates.
  5. Add the grated cheese and milk product of your choice and stir over low heat until the cheese has melted.
  6. The add the crumbled bacon, diced green chiles, and Green Tabasco Sauce (if using) and stir to combine.
  7. Serve hot, with more crumbled bacon and grated cheese to add at the table, plus other toppings as desired.

Notes:

Recipe created by Kalyn after several experiments and lots of help from Jake and Kara.

This is the type of diced green chiles I used for this recipe.

All images and text ©

Low-Carb Cheesy Cauliflower Soup with Bacon and Green Chiles (Instant Pot (or Stovetop) found on KalynsKitchen.com

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This is a great soup for any low-carb or Keto diet plan, and it’s also great for any phase of the South Beach Diet if you use the lower-fat dairy that South Beach Diet recommends. South Beach would also suggest turkey bacon, and maybe a bit less bacon than I used!

Find More Recipes Like This One:
Use the Diet Type index pages to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information. Another option is entering the recipe into this Recipe Nutrition Analyzer, which will calculate it for you.

Low-Carb Cheesy Cauliflower Soup with Bacon and Green Chiles (Instant Pot (or Stovetop) found on KalynsKitchen.com

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24 comments on “Low-Carb Cheesy Cauliflower Soup with Bacon and Green Chiles, Instant Pot or Stovetop (Video)”

  1. Will this taste good to someone who doesn’t like cauliflower since it’s all cauliflower?

  2. Could you do it in a slow cooker?

    • I’m sure you could, but I haven’t done it that way so I can’t give specific times or ingredients. But I would reduce the amount of broth, maybe to 2.5 cups. I’d cook the soup with the onions, cauliflower, stock, garlic powder, and salt until the cauliflower was soft, then puree, add the other ingredients, and cook an hour or two more. Would love to hear how it turns out!

  3. How do I determine the nutritional breakdown of this recipe? I’m keeping track of my carbs daily.

    • I’m not able to provide nutritional information for the recipes for several reason, including the additional time it takes, the difficulty in doing it accurately, and the sheer number of recipes on my site. If you look after the recipe itself, I give two links (where it says “Nutritional Information”) for suggestions of two ways to get that information. That’s all I can do at this time. Thanks for understanding.

  4. This looks great! I have been making most of my soup recipes in my rice cooker and this looks like it would work well. As always, thank you for some tasty meals!

  5. The addition of bacon really makes this soup amazing!

  6. Made the stove-top version today for lunch – very good!!! Definitely will keep this recipe! Thanks so much!

  7. YESSS can’t wait to try all these! I am on the instapot bandwagon and I”m so glad there are more and more recipes coming out! Thanks for sharing!!

  8. Hi Kalyn! Do you think that buttermilk could be used in lieu of milk/cream? I wasn’t sure how much it might change the flavor, but I’m trying to use up the carton in my fridge! Very excited to make this in my new InstantPot!

    • I actually love buttermilk and think that might work fine here. Can’t say for sure since I haven’t tried it but would love to hear what you think if you try it!

      • Thought I’d report back – buttermilk added a nice tangy flavor that wasn’t all that overpowering. I used lowfat buttermilk to keep it SBD Phase 1 friendly! Thanks for this recipe (and all of the others) – I’ve been a reader for years!

      • Thanks for sharing that, and for being a faithful reader! Glad you have enjoyed the recipes!

  9. This is one of my NEW favorite soups!! So delicious! I didn’t have bacon so I used ham and it was still great. I think bacon would be better though. Thank you for sharing this.

  10. This was so delicious! The only change I made was to include some chopped fresh garlic instead of garlic powder. I made mine on the stovetop. It had a texture to definitely remind you of a potato soup.

  11. I love this soup! The only thing was I didn’t know if I was supposed to blend the onions with the cauliflower or just put them in. it never says when to add them in. Maybe I missed that instruction somewhere. 

    • Hi Brenda,

      In the directions for both Instant Pot or Stovetop it says to cook the onion in the olive oil as the first direction. Then it stays in the pot when you add the other ingredients, so yes, it is blended with the cauliflower. Hope that helps.

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