Keto Spiced Cauliflower Soup with Bacon or Tofu | Easy Low-Carb Comfort Food

Keto Spiced Cauliflower Soup with Bacon Pieces or Tofu Cubes

Are you ready to dive into a warm, comforting, and satisfying bowl of soup that's perfect for those chilly days, all while keeping it keto-friendly? Whether you're looking for a hearty lunch or a light dinner, this Keto Spiced Cauliflower Soup with Bacon Pieces (or Tofu Cubes for a vegetarian twist) is here to deliver all the goodness without the carbs. I’ve always found that the best keto recipes not only help me stay on track but are also bursting with flavor, and this soup is no exception.

What I love most about this recipe is how simple it is to whip up, but the flavors are anything but basic. The gentle heat from the spices combined with the creamy texture of cauliflower creates a comforting, cozy dish that feels like a treat. And let’s not forget the delicious crispy bacon (or tofu for our vegetarian friends) that takes it to the next level.

Let’s jump right into this warm bowl of comfort!

Ingredients (Serves 4)

For the Soup:

• 1 large head of cauliflower, cut into florets
• 4 cups vegetable broth (or chicken broth for added richness)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil (or butter for a richer flavor)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon ground turmeric
• ½ teaspoon ground coriander
• Salt and pepper to taste
• Half a cup of heavy cream, or dairy-free coconut cream

For the Topping:

• 4 slices of bacon (or 1 cup cubed tofu for a vegetarian option)
• 2 tablespoons fresh parsley, chopped (optional)
• ¼ teaspoon red pepper flakes (optional for extra heat)

Instructions

Step 1: Prepare the Cauliflower

Start by cutting your cauliflower into florets. This is going to be the base of our soup, giving it that smooth, creamy texture without needing any starchy thickeners. I love using cauliflower in keto recipes because it’s so versatile and blends up perfectly.

Step 2: Sauté the Vegetables

Heat the butter or olive oil in a big pot over medium heat. Add in the diced onion and sauté until it becomes translucent, about 5 minutes. Next, add the minced garlic and cook for another minute until fragrant. Don’t rush this step—the base of the soup gets its flavor from here.

Step 3: Add the Spices and Cauliflower

Once the garlic and onion are softened, sprinkle in your ground cumin, smoked paprika, turmeric, and ground coriander. Stir everything together, allowing the spices to release their aromatic oils, which should take about 1 minute. This gives your soup that warm, spiced flavor.

Add the cauliflower florets to the pot, stirring them so they get coated with the onion and spice mixture. Pour in the broth, and bring the mixture to a boil.

Step 4: Simmer and Blend

Reduce the heat to low, cover the pot, and let the soup simmer for about 20 minutes or until the cauliflower is tender. Once the cauliflower is soft, use an immersion blender to blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender.

Step 5: Add the Cream and Season

After blending, return the soup to low heat. Stir in the heavy cream (or coconut cream if you want to keep it dairy-free) to make it even more luscious. Season with salt and pepper to taste, adjusting to your liking.

Step 6: Prepare the Toppings

While your soup is warming through, cook the bacon in a skillet over medium heat until it’s crispy. Drain the bacon on paper towels and crumble it into bite-sized pieces. If you're using tofu, heat a tablespoon of oil in the pan and sauté the tofu cubes until golden and crispy on all sides. Set aside.

Step 7: Serve and Garnish

Ladle the soup into bowls and top with your crispy bacon pieces or tofu cubes. For extra freshness, sprinkle with chopped parsley and a pinch of red pepper flakes if you like a bit more heat.

And there you have it—a cozy, keto-friendly soup that’s packed with flavor and warmth.

Macros per Serving (with bacon):

• Calories: 320 kcal
• Fat: 27g
• Protein: 12g
• Carbohydrates: 8g
• Net Carbs: 5g
• Fiber: 3g

Macros per Serving (with tofu):

• Calories: 290 kcal
• Fat: 23g
• Protein: 10g
• Carbohydrates: 9g
• Net Carbs: 6g
• Fiber: 3g

Nutritional Information:

• Prep time: 10 minutes
• Cook time: 30 minutes
• Total time: 40 minutes

Additional Tips:

• Roasting the cauliflower: For an extra depth of flavor, you can roast the cauliflower florets in the oven before adding them to the soup. Just drizzle with some olive oil, season with salt and pepper, and roast at 400°F for about 25 minutes until golden.
• Spice it up: If you’re a fan of spicy food, don’t hesitate to add a pinch of cayenne pepper or some freshly chopped chili to the soup while it's simmering.
• Make it creamier: For an even creamier soup, feel free to add more heavy cream or some full-fat cream cheese while blending.
• Storage: This soup stores well in the fridge for up to 5 days, making it perfect for meal prepping. It also freezes beautifully—just make sure to leave out the bacon or tofu until you’re ready to serve.

Frequently Asked Questions (FAQ)

Q: Can I replace fresh cauliflower with frozen cauliflower? A: Absolutely! Frozen cauliflower works just as well and is a great time saver. Just be sure to adjust the cooking time, as frozen florets tend to cook a bit faster.

Q: What can I use instead of heavy cream? A: If you're dairy-free, coconut cream is a fantastic substitute. You can also use almond milk, but it won’t be as rich.

Q: Can I make this soup in advance? A: Yes! The flavours of this soup continue to mingle the next day, and it tastes even better. Just store it in an airtight container in the fridge, and when ready to serve, gently reheat it on the stovetop.

Q: How can I make this soup more filling? A: Adding some shredded chicken or a handful of spinach or kale at the end can make this soup more hearty while still keeping it keto-friendly.

Q: Can I make this soup in a slow cooker? A: Yes! Just add all the soup ingredients (except the cream) to your slow cooker and cook on low for 6 hours or high for 3 hours. Blend the soup and stir in the cream at the end.

I hope you love this Keto Spiced Cauliflower Soup with Bacon or Tofu as much as I do. It’s the perfect recipe when you’re craving something warm, comforting, and keto-friendly. Don’t be afraid to get creative with the toppings or adjust the spices to suit your palate. And, of course, if you try it, let me know how it turns out!

Looking for more delicious keto recipes? Here are 5 more tasty options to keep your meals exciting and low-carb:

1. Creamy Garlic Tuscan Chicken – Rich and flavorful, this dish is loaded with garlic, spinach, and sun-dried tomatoes.
2. Keto Avocado Egg Salad – A quick and easy lunch packed with healthy fats and protein.
3. Keto Zucchini Lasagna – A low-carb twist on the classic, using zucchini slices in place of pasta.
4. Cheesy Cauliflower Breadsticks – Crispy and cheesy, perfect for dipping in marinara or eating as a side.
5. Keto Chocolate Mousse – An indulgent, sugar-free dessert that’s surprisingly easy to make.

Until next time, happy cooking and keto-ing!