Cheesy Cauliflower Soup with Bacon and Green Chiles (Video)
I love this low-carb Cheesy Cauliflower Soup with Bacon and Green Chiles; make it in the Instant Pot or on the stove! And if you’re someone who likes cauliflower + cheese, I bet this cheesy cauliflower soup is one you’re going to make over and over.
PIN the Cheesy Cauliflower Soup with Bacon to make it later!
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 Cheesy Cauliflower Soup with Bacon and Green Chiles weeks ago and made it several times to get a version that was really a keeper.
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 I was so excited to share it with you! (And Jake and Kara both liked it too!)
Can you make this Instant Pot cauliflower soup on the stove?
A cheesy cauliflower soup like this is easy to make on the stovetop too if you don’t have an Instant Pot (affiliate link), 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 (affiliate link). 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. If you don’t have an immersion blender, please be very careful blending the hot soup; that’s the only tricky part of making this delicious soup!
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Olive Oil (affiliate link)
- chicken stock or canned chicken broth (affiliate link)
- Garlic Powder (affiliate link)
- Kosher Salt (affiliate link)
- grated extra sharp yellow cheddar
- grated extra sharp white cheddar
- half and half (or milk or heavy cream)
- crumbled cooked bacon
- canned diced green chiles (affiliate link)
- Green Tabasco Sauce (affiliate link) (optional, but highly recommended)
What kind of canned green chiles did I use?
The canned diced green chiles (affiliate link) I used for this cheesy cauliflower soup are Anaheim chiles, not Jalapenos! These chiles are only slightly spicy. You can use a spicier chile if you prefer but we thought this was just spicy enough the added little boost from Green Tabasco Sauce!
Who Loves Low-Carb Instant Pot Soup?
Check out Low-Carb and Keto Instant Pot Soups or 50 Low-Carb Instant Pot Soup Recipes for more low-carb soups in the Instant Pot!
How to make Cheesy Cauliflower Soup with Bacon and Green Chiles:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- 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.)
- Use an Immersion Blender (affiliate link) 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, and stir until cheese melts.
- Then stir in the can of diced green chiles and crumbled bacon.
- I would never skip the Green Tabasco Sauce (affiliate link) that adds so much flavor and just a touch of spicy to this soup!
- 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 Instant Pot Recipes! You can find more Instant Pot Recipes on my Slow Cooker or Pressure Cooker site!
More Tasty Low-Carb Instant Pot Soups:
- Instant Pot Zuppa Toscana Soup
- Instant Pot Loaded Cauliflower Soup
- Instant Pot Low-Carb Ground Beef Cauliflower Soup
- Instant Pot Taco Soup
- Instant Pot Buffalo Chicken Soup
Weekend Food Prep:
This recipe has been added to a category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
Cheesy Cauliflower Soup with Bacon and Green Chiles
This Cheesy Cauliflower Soup with Bacon and Green Chiles will warm you up on a cool fall evening, and it's low in carbs! And you can make this tasty soup in the Instant Pot or on the stove.
- 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 stock (see notes)
- 1 tsp. garlic powder
- 1 tsp. kosher salt
- 1 cup grated extra sharp yellow cheddar (see notes)
- 1 cup grated extra sharp white cheddar (see notes)
- 1/2 cup half and half (see notes)
- 2/3 cup cup crumbled cooked bacon (see notes)
- 4 oz. can diced green chiles with juice (see notes)
- 1 T Green Tabasco Sauce (optional, use more or less to taste)
- 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. 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.
- While the cauliflower cooks assemble the grated sharp yellow cheddar, grated sharp white cheddar, half and half, crumbled cooked bacon, canned green chiles, and Green Tabasco Sauce (affiliate link).
- When the pressure has released, use an Immersion Blender (affiliate link) 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.
- 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.
- Then add the crumbled cooked bacon, diced green chiles with juice, and Green Tabasco Sauce (affiliate link) (if using).
- Serve hot, with more grated cheese and crumbled bacon to add at the table, plus other toppings as desired.
- Heat olive oil in a medium-sized heavy soup pot and cook the onion until it's soft and just starting to brown.
- Chop the cauliflower while the onion cooks.
- 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.
- 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.
- Add the grated cheese and milk product of your choice and stir over low heat until the cheese has melted.
- The add the crumbled bacon, diced green chiles, and Green Tabasco Sauce (if using) and stir to combine.
- Serve hot, with more crumbled bacon and grated cheese to add at the table, plus other toppings as desired.
We used about 8 strips bacon, including the crumbled bacon to add at the table; use more or less bacon, whichever you prefer.
Use heavy cream of milk instead of half and half if you prefer. Chicken stock or canned chicken brother will both be fine for this soup.
Recipe created by Kalyn after several experiments and lots of help from Jake and Kara.
Amount Per Serving: Calories: 464Total Fat: 32gSaturated Fat: 14gUnsaturated Fat: 16gCholesterol: 87mgSodium: 1875mgCarbohydrates: 10.1gFiber: 4gSugar: 11gProtein: 27g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Instant Pot cauliflower soup is a great soup for any low-carb or Keto diet plan, and it’s also great for any phase of the original 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 Soup Recipes to find more recipes like this one! Use the Diet Type index pages to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
46 Comments on “Cheesy Cauliflower Soup with Bacon and Green Chiles (Video)”
I think you multiplied this recipe when you entered it, I got the following when I told the analyzer it was one single serving, using half and half and 8 strips of bacon:
Amount per serving
% Daily Value*
Total Fat 152.6g 196%
Saturated Fat 77.3g 386%
Cholesterol 449mg 150%
Sodium 5044mg 219%
Total Carbohydrate 24.3g 9%
Dietary Fiber 6.6g 24%
Total Sugars 7.7g
There is no way this recipe has 6,000 calories in it in total. There’s maybe half that, unless maybe you used heavy whipping cream.
I never comment on recipes but really loved this! I made it in the instant pot ace blender. The only substitution I made was srirhacha instead of tobacco because that’s all I had. Great recipe!
This recipe was so good! Thank you for sharing!
So glad you liked it!
Has anyone tried freezing this soup? It sounds DELICIOUS!!! I’m super excited to make it. I’ve been trying to do some weekly meal prep and was wondering if anyone had frozen and reheated this soup. Thanks for all of the great recipes! I really appreciate all of the hard work (it makes it easy for lazy people like me 🙂 )
I haven’t frozen it, but I am thinking it will freeze just fine. Would love to hear if you try it!
Did you freeze it? Did that work out? I need to prepare this ahead of time if I’m going to do it for a large group.
Nope I have not frozen it. Maybe make one batch and test it before you make for a large group.
I’m not a fan of people who are too lazy to plug in the ingredients to an app myself. I AM a fan of good recipes though (regardless of nutritional info being present or not)! She’s explained why nutritional info isn’t there which I saw within a few minutes of reading the recipe. Not only that, different brands could have different nutritional info. Learn what you’re supposed to eat and do some legwork yourself. She’s done enough by providing a really great recipe and this site. #lazy
Thanks you CJ! I am a big fan of people who are reasonable and appreciate all the work that goes into a site like this!
I am very reasonable and highly appreciate the hard work that goes into a recipe. I never shy away from legwork (NOT #lazy at all), but I don’t think a recipe should be touted as “Gluten-Free”, “Keto”, “Low-Carb”, etc. without providing the information to back it up. I was unaware there are apps or websites to do that for you, which may be a “benefit-of-doubt”/”assuming the best” you could extend to others who are asking for nutritional information. A previous commenter expressed problems with the nutritional links provided, which seems to show an interest in doing as you instructed, but not having much luck. I think it’s important to keep in mind that not everyone has the same level of computer savviness and even some computer systems may not be equally compatible with certain programs. I usually do it the old-fashioned way, which is very taxing, so I look forward to checking out your links and the app. I also tried your recipe and, with a few tweaks to make it vegetarian, it was delicious – thanks! However, your “love it or leave it” attitude is not very becoming and does not match the love you obviously put into your recipes and posts.
I’m sorry you’re choosing to interpret it as “love it or leave it” rather than “I am one person and have limitations on what I can do.” And I can tell a recipe is low-carb, gluten-free, etc without calculating the exact nutritional information, as I assume most people can who are familiar with the carb counts of common ingredients.
I have explained many times why I am currently not able to add nutritional information to the site. More than a year ago I switched my site to WordPress, which created the need to edit by hand to add more than 2,000 recipes to the preferred format for google. I have been working on that (with three assistants) for more than a year, so there is no possibility of me being able to calculate nutritional information until that project is completed. And I know that once I start doing nutrition info on one recipe people will expect to see it on every recipe, which is why I have decided to keep these two projects completely separate.
However, thousands and thousands of people use this site every day, so apparently some people are able to calculate the info themselves or don’t need it. I’ve already bought ingredients, tested the recipe, photographed the recipe, and written the post, and now I am taking my time to answer your comment. So I am not going to feel guilty that people have to spend 2-3 minutes calculating the nutrition.
This recipe looks delicious! I can’t wait to try it!
Thanks Jennifer; hope you enjoy!
Loved this recipe! I left it a tiny bit chunky. Also doubled the bacon because, well, BACON. Also you must opt to add the Tabasco – it’s not super spicy but gives a deeper flavor. I will definitely make this again!
So glad you liked it! And I am totally down with doubling the bacon!
More than a year ago I switched my site to WordPress, which created the need to edit by hand to add more than 2,000 recipes to the preferred format for google. I have been working on that (with three assistants) for more than a year, so there is no possibility of me being able to calculate nutritional information until that project is completed. And I know that once I start doing nutrition info on one recipe people will expect to see it on every recipe, which is why I have decided to keep these two projects completely separate.
(And if you find it cumbersome to calculate for one recipe, you can imagine what a job it is to do it on every recipe. If you find a nutritional calculator that’s easier to use, I am all ears!)
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.
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.
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.
So glad to hear you enjoyed it!
Glad you liked it!
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.
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!
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!!
Glad you liked it. And definitely more Instant Pot recipes coming.
Made the stove-top version today for lunch – very good!!! Definitely will keep this recipe! Thanks so much!
So glad you enjoyed it!
The addition of bacon really makes this soup amazing!
Thanks; we did love the bacon flavor.
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!
You’re so welcome; glad you are enjoying the recipes!
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!
Will this taste good to someone who doesn’t like cauliflower since it’s all cauliflower?
Yes, there’s lots of flavor from the garlic powder, chicken stock, cheese, bacon, and green chiles.