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Cauliflower Cheese & Bacon Soup

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings


  • 1 tbsp Ghee
  • 21 oz Cauliflower florets chopped
  • 2 large stalks Celery diced
  • 2 cloves Garlic minced
  • 1/2 tsp Rosemary dried
  • 2 cup Bone broth Organic
  • 2 1/2 oz Cheddar cheese shredded
  • 1/4 cup Heavy cream
  • 1 tsp Dijon mustard (optional)
  • 8 medium slices Bacon cooked and chopped
  • 1 tsp Salt and pepper season to taste


  • 1 scoop collagen protein for an extra serving of protein


  1. Using a large saucepan, sauté the celery and garlic in the ghee for 5 minutes
  2. Chop the cauliflower into small florets and add to the pan with the rosemary
  3. Add the bone broth and cook over a medium heat for 10-15 minutes until the cauliflower is softened
  4. Blitz the soup in a blender, don’t worry about making it too smooth, I love it lumpy!
  5. Return the soup to the pan and add the cheese, cream, mustard, salt and pepper, season to your taste
  6. Stir until the cheese has melted and the soup is warmed through
  7. At this point add more bone broth or water if you prefer a thinner soup
  8. Serve the soup with cooked, chopped bacon sprinkled on top of each portion

Recipe Notes

Nutritional Information

per serving: total carbs 11g | protein 16g | fat 35g | kcals 427