질문하기
Blend cauliflower into a velvety soup, crumble bacon on top. You'd swear it was potato soup — that's how good this low carb lunch trick is.
Heat a large pot over medium heat. Add butter and melt fully, then stir in the chopped onion. Sauté for 4-5 minutes, stirring frequently, until the onion turns translucent but not brown.
Add cauliflower florets to the pot, season with salt, pepper, and garlic powder, and cook for 3 more minutes, stirring occasionally for even heat.
Pour in chicken broth, bring to a simmer over medium-high heat, then reduce heat to low. Cover and cook for 15 minutes until cauliflower is fork-tender.
While the soup simmers, place bacon slices in a cold skillet. Cook over medium heat, flipping as needed for even crispness, about 7-8 minutes total. Drain on paper towels, then crumble.
Remove the pot from heat. Use an immersion blender directly in the pot (or carefully transfer contents to a blender in batches) and blend until completely smooth and velvety.
Stir in heavy cream, adjust seasoning with extra salt or pepper as desired, and gently reheat on low just until warmed through (do not boil after adding cream).
Ladle soup into bowls and top each with crumbled crispy bacon before serving.
