Real Recipes From Real Home Cooks ®

cauliflower bacon prosciutto cheese soup

Recipe by
Ann Lombardi
Vestal, NY

This recipe came about after looking at Just A Pinch, Pinterest, Yummly, and other Keto recipes for cauliflower soup. You could make it spicy by adding pepper jack cheese but I had Italian blend on hand so I used that.

yield 6 to 8
prep time 20 Min
cook time 45 Min
method Stove Top

Ingredients For cauliflower bacon prosciutto cheese soup

  • 1 lg
    cauliflower
  • 32 oz
    chicken broth
  • 1 pkg
    center cut bacon
  • 2 Tbsp
    butter
  • 1
    sweet onion
  • 1 pkg
    chopped prosciutto
  • 3 stalk
    celery
  • 8 oz
    shredded cheese
  • salt and pepper
  • 8 oz
    almond coconut milk

How To Make cauliflower bacon prosciutto cheese soup

  • 1
    Remove and discard the core of the cauliflower. In a dutch oven or soup pot simmer the cauliflower florets in the chicken broth for 10 to 15 minutes until tender. Set aside.
  • 2
    Bake the package of center cut bacon in the oven. Directions are on the package. I was too lazy to fry all of that bacon. When done set the bacon aside.
  • 3
    After the bacon cools crumble or use a kitchen scissors to cut the bacon up.
  • 4
    Fry the onions and celery in butter until they become translucent and set aside.
  • 5
    Using a stick blender mash the cauliflower and chicken broth into a puree.
  • 6
    To the cauliflower puree add the cheese and stir until blended.
  • 7
    Add 8 ounces of almond and coconut milk. You can use cream, half and half, or milk if you wish.
  • 8
    Add the bacon, prosciutto, onions, and celery to the pot and stir. Salt and Pepper to taste. ENJOY
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