Keto cauliflower soup with crispy pancetta
No time? No problem. This soup proves that keto food can be just as quick and easy as it is deeply satisfying. A silky, creamy soup topped with the salty crunch of fried pancetta, cauliflower and nuts. Who knew fast food could be so luxurious?
USMetric
servingservings
Ingredients
- 1 lb 450 g cauliflower, cut into small florets, divided
- 1 tbsp 1 tbsp butter
- 7 oz. 200 g pancetta, diced or bacon
- 3 oz. 85 g pecans, coarsely chopped
- 1 tsp 1 tsp paprika powder or smoked chili powder
- 4 cups 950 ml chicken broth or vegetable stock
- 7 oz. (4⁄5 cup) 200 g (210 ml) cream cheese
- 1 tbsp 1 tbsp Dijon mustard
- 4 oz. (½ cup) 110 g (120 ml) unsalted butter
- ¾ tsp ¾ tsp salt
- ½ tsp ½ tsp pepper
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Making low carb simple
Instructions
- Chop a handful of the cauliflower florets, into ¼ inch (0.5 cm) pieces.
- Melt the butter in a medium-sized frying pan, over medium-high heat. Add the chopped cauliflower pieces, and pancetta. Sauté for about 8-10 minutes or until the pancetta becomes crispy. During the last few minutes, stir in the pecans and paprika. Set aside.
- Add the broth and the rest of the cauliflower florets to a medium-sized, soup pot. Cover and bring to a boil for a couple of minutes, over high heat.
- Reduce the temperature to medium, and add the cream cheese, mustard, butter, salt, and pepper. Using an immersion blender, combine the ingredients to the desired consistency; blending the mixture for a longer time will produce a creamier soup.
- To serve, ladle the soup into bowls, and top with the pancetta-pecan mixture.
Tip!
Like variety? Then swap out the pecans for your favorite blend of nuts and seeds. And if you are running low on stock, no worries. Just replace it with lightly salted water.
Recommended special equipment
- Immersion blender
Meals
Breakfasts
Desserts
Snacks
Dairy free
Vegetarian
Bread
Only keto
We use : Net carbs = Total carbs - Fiber
Yummy! Love this recipe!
Made the soup as directed & it was perfect. I cubed up a Keto English muffin & threw it in after dishing up to bulk it out a bit....it was delicious & filling!
are you clicking on the + mark to the right of the word nutrition?
Added the fat from the bacon as suggested by many people. Definitely added that something extra!
Serving size will vary based on how much your soup reduces as you cook it. That's why we list the number of servings instead.
So glad you loved this one!
However, six portions gives 3/4 cup per person. Discipline !! I could have eaten half very easily but I was content with my portion. Amazing taste. Bravo!
Lise
I also like a little texture in my soup, just a bit :) Content is a good place to be after a meal.
I am glad that you enjoyed this! Thank you for taking the time to let us know.
Thanks so much for your feedback. We've listened, re-tested this recipe, and improved it. We hope once you try it again yourself, you'll notice the difference — and love it as much as we do.
Happy cooking!
/The recipe team
P.S. To keep the comments section up-to-date, we've gone ahead and removed any comments regarding the now-resolved issues. Thanks!
Hi, Ana! There is a dairy-free cream cheese available now. I believe the brand is Kite Hill.
You may also be interested in our dairy-free recipe collection! https://www.dietdoctor.com/low-carb/recipes/dairy-free
Hi, Laura! A better sub for cream cheese would be mascarpone, or perhaps ricotta or sour cream. These could affect the flavor of the recipe, though.
Great way to save time, Ben! I am glad you loved this one!
Hi, Sam! At the end, you will top with the pancetta mixture that you set aside in step 2.
could you tell me what is 325 ml of vegetable stock , is it a cure like knot with 325ml of water mixed ?
thank you /
Vegetable broth is the residual water after boiling vegetables. It can frequently be purchased in a can or box.