Keto Soup - Cauliflower Bacon Aged White Cheddar Soup (IP)

BattMom4

6 slices bacon, cut in 1" pieces

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, chopped

1 medium head cauliflower, cut into florets

1 teaspoon thyme, chopped

3 cups vegetable broth or chicken broth or chicken stock *

salt and pepper to taste

1 ½ cups aged white cheddar, shredded

1 cup heavy whipping cream

Toss the cauliflower florets in the oil along with the salt and pepper, arrange them in a single layer on a large baking sheet and roast in a preheated 400F/200C oven until lightly golden brown, about 20 to 30 minutes.

In IP liner, saute' bacon until crisp and remove.

Add garlic and saute' until lightly browned

Add onions and saute until tender, about 5 to 7 minutes.

Add thyme and saute until fragrant, about a minute.

Add the broth, deglaze the pan, add the roasted cauliflower, season with salt and pepper.

Cook on high pressure for 3 minutes followed by modified quick pressure release (stove top: bring to a boil, reduce the heat and simmer, covered, for 20 minutes).

Carefully puree the soup until it reaches your desired consistency with a stick blender.

Mix in the cheese, let it melt without bringing it to boil again.

Mix in the heavy whipping cream, and remove from heat.

You can also brown the cauliflower florets in the IP liner after sauteing bacon, garlic and onions.

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