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Loaded cauliflower soup is a lighter alternative to potato soup that's creamy, cheesy, and topped with bacon and chives. This lower-carb, vegetarian-base soup supports keto and calorie deficit goals while satisfying the whole family.
Heat a large soup pot over medium heat and add olive oil. Once shimmering, sauté chopped onion for 3 minutes until translucent, then add minced garlic for 1 minute without browning.
Add cauliflower florets to the pot and season with kosher salt and black pepper, stirring to coat evenly.
Pour in chicken broth, bring to a boil, then reduce to a gentle simmer. Cover and cook for 15 minutes, until the cauliflower is very tender.
Turn off the heat. Using an immersion blender, puree the soup directly in the pot until completely smooth. Stir in cream cheese and shredded cheddar, blending until melted and silky.
Meanwhile, cook bacon in a separate skillet over medium heat until crisp. Drain on paper towels and crumble.
Ladle the hot soup into bowls and top each with crumbled bacon and a generous sprinkle of fresh chives before serving.
