KETO LOADED "BAKED POTATO" SOUP

Keto Loaded

Roasting cauliflower and radishes give this hearty soup tons of flavor and the perfect texture--you'll swear it's potato. Topped with cheese, bacon and sour cream, it's just like a warm baked potato in a bowl, minus all the excess carbs.

Provided by Food Network

Categories main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 14

Previous Next

Ingredients

1 small head cauliflower, cut into florets (about 3 cups)
1 bunch radishes, trimmed and quartered (about 1 1/4 cups)
1 tablespoon extra-virgin olive oil
Fine sea salt and freshly ground black pepper
6 slices uncured bacon, chopped
1 large yellow onion, chopped (about 2 cups)
2 ribs celery, chopped (about 1/2 cup)
3 cloves garlic, minced (about 1 tablespoon)
4 cups low-sodium chicken broth
1 tablespoon unsalted butter
4 ounces Cheddar cheese, shredded (about 1 cup)
Hot sauce, optional
2 tablespoons minced fresh chives, for serving, optional
Sour cream, for serving, optional

Steps:

Place a large baking sheet in the center rack of the oven. Preheat the oven to 425 degrees F.
In a large bowl, toss the cauliflower and radishes with the oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Carefully remove the hot baking sheet from the oven and spread the vegetables on the baking sheet in a single layer. Roast until the vegetables are tender and caramelized in spots, stirring once or twice, 25 to 30 minutes.
Place the bacon in a large saucepan over medium-low heat. Cook, stirring occasionally, until the bacon is crisp and golden, 10 to 13 minutes. Using a slotted spoon, transfer the bacon to a small dish. Pour off all but 1 tablespoon bacon fat. Add the onion and celery to the pan, sprinkle with 1/4 teaspoon salt and cook, stirring, until tender, about 5 minutes. Add the garlic and saute until fragrant, about 1 minute. Pour in the broth, add the roasted vegetables and bring to a boil. Reduce the heat, partially cover and simmer to allow the flavors to meld, about 20 minutes.
Working in batches, transfer the soup to a blender. Add the butter and 3/4 cup cheese and blend, being careful of hot liquid, until smooth. Season with salt, pepper and hot sauce if desired. Return the soup to the pan to rewarm if needed.
Kcals: 330, Total Fat: 24 g, Sat Fat: 12 g, Cholesterol: 60 mg, Sodium: 1230 mg, Carbs: 14 g, Fiber: 4 g, Protein: 22 g, Sugar: 5 g

Nutrition Facts : Calories 350, Fat 26 grams, SaturatedFat 13 grams, Cholesterol 65 milligrams, Sodium 1390 milligrams, Carbohydrate 10 grams, Fiber 3 grams, Protein 25 grams, Sugar 3 grams