Cheesy Cauliflower Soup with Bacon
By :This Old Gal, Jill Selkowitz
Print Recipe
Votes: 5
Rating: 4.4
Rate this recipe!
Course Soup
Cuisine Modern
Difficulty Easy
Duration 15-30 min
Diet Keto, Low Carb
Cooking Technique Pressure Cook
Main Ingredient Bacon, Cauliflower, Cheddar Cheese
Prep Time 10 minutes
Cook Time 5 minutes
Servings
12 cups
Ingredients
  • 2 heads Cauliflower greens/core removed
  • 4 ounces Brown Onion
  • 1/4 small Red Pepper stem/seeds removed
  • 1 small Jalapeno Pepper stem/seeds removed
  • 2 cloves Fresh Garlic
  • 1 teaspoon Sambal Oelek Ground Chili Paste or tiny piece of Habanero Pepper
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon Ground Mustard Seed
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 2 cups sharp Cheddar cheese freshly shredded
  • 3/4 cup Monterey Jack cheese or Oaxaca freshly shredded
  • Garnish
  • Crumbled Crispy Bacon
  • Chopped Scallions
Course Soup
Cuisine Modern
Difficulty Easy
Duration 15-30 min
Diet Keto, Low Carb
Cooking Technique Pressure Cook
Main Ingredient Bacon, Cauliflower, Cheddar Cheese
Prep Time 10 minutes
Cook Time 5 minutes
Servings
12 cups
Ingredients
  • 2 heads Cauliflower greens/core removed
  • 4 ounces Brown Onion
  • 1/4 small Red Pepper stem/seeds removed
  • 1 small Jalapeno Pepper stem/seeds removed
  • 2 cloves Fresh Garlic
  • 1 teaspoon Sambal Oelek Ground Chili Paste or tiny piece of Habanero Pepper
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon Ground Mustard Seed
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 2 cups sharp Cheddar cheese freshly shredded
  • 3/4 cup Monterey Jack cheese or Oaxaca freshly shredded
  • Garnish
  • Crumbled Crispy Bacon
  • Chopped Scallions
Votes: 5
Rating: 4.4
Rate this recipe!
Instructions
  1. Remove leaves and core of Cauliflower and place into pressure cooker cooking pot.
  2. Add onion, red pepper, jalapeno, habanero (or Sambal Oelek), garlic, salt, pepper and ground mustard.
  3. Pour in chicken broth and heavy cream.
  4. Lock on lid and close pressure valve. Cook at high pressure for 5 minutes. When Beep sounds, wait 5 minutes and then release the rest of the pressure.
  5. Open lid and use an immersion blender to blend the soup to your desired consistency.
  6. Dump in cheese and stir until melted. Enjoy with a garnish of crispy bacon and scallions.
Recipe Notes

Homemade bone broth is best to use, but Better than Bouillon Chicken Base is a good substitute if you don't have bone broth. If you cannot find Monterey Cheese or Oaxaca Cheese, use Mozzarella Cheese.

5 replies
  1. Montykerson
    Montykerson says:

    Very rich soup – definitely needs to be paired with bread. Also, I dislike giving volume measurements for shredded cheese… I used 200g of cheddar cheese, and opted to skip the jack. Next time I will try 100g of each.

  2. Deb_ab
    Deb_ab says:

    I added an extra cup of broth and some nutmeg. I will be making this again. I used a 250g block of cheddar (1 cup) and half of a 250g block of Montery Jack cheese.

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *