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With just 7 net grams of carbs per serving, this smooth and creamy Low Carb Cauliflower and Fennel Soup is filling and comes with a crispy bacon topping and is also dairy free.

Smooth creamy color cauliflower soup in a black bowl garnished with chopped crispy bacon

Cauliflower is the perfect non-dairy thickener for any blended soup. Along with fennel, that is a delicious addition and fresh rosemary for a wonderful balance of flavors.

One of the best things of eating keto is, you can always add crispy bacon. In this case, it is a delicious garnish, or add more to mix all the way through the soup.

Wondering what those funny round things are in the picture below? They are Parmesan crisps. I’ve been making them for years and they could not be easier. I love to snack on them, dip them in soups or use them as a low carb cracker.

A Parmesan crisp on the side of the bowl of cauliflower soup

How to make low carb/keto Parmesan crisps: Add grated Parmesan cheese to a pan over medium low heat. When melted and bubbly, use a thin spatula to remove (it will be soft) and allow to cool on a board and it will crisp up quickly.

Note: The net carbs per serving does not include the optional Parmesan crisps.

More Keto Recipe Ideas: Herb Roasted Beef Tenderloin, Keto Five Spice Grilled Chicken

A spoonful of cauliflower and fennel soup topped with bits of crispy bacon
Low Carb Cauliflower and Fennel Soup
Yield: 4

Low Carb Cauliflower and Fennel Soup

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Cauliflower and fresh fennel cooked with rosemary then blended. Serve with a topping of crispy bacon.

Ingredients

  • 2 tablespoons olive oil
  • 3 cups (293 grams) fresh fennel, chopped
  • 1 cup (120 grams) yellow onion, chopped
  • 2 garlic cloves, chopped
  • 1/2 teaspoon fresh rosemary chopped
  • 1/2 teaspoon salt
  • Small pinch ground black pepper
  • 1 large/5 1/2 cups/18 ounces (530 grams) cauliflower
  • 3 cups ( ml chicken stock
  • 4 slices cooked, crispy bacon

Instructions

  1. To a large saucepan add 2 tablespoons oil over medium heat. Add the fennel and onion. Cook stirring until the onions start to soften, 8-10 minutes. Add the garlic, salt, pepper and rosemary, cook for 1 minute. Add the cauliflower and chicken stock and bring to a simmer for 10 minutes.
  2. Turn off the heat and use an immersion blender or transfer to a blender in batches and blend until smooth. If it is too thick, add a little stock or water.
  3. Serve topped with chopped bacon.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 141Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 11mgSodium: 500mgCarbohydrates: 7gFiber: 2gSugar: 4gProtein: 6g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.

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