A creamy artichoke bacon soup with pureed cauliflower.
Creamy Artichoke Bacon Soup is a healthy, gluten-free, low carb soup, that is also grain-free. I love artichokes and cream soups, so this is a win-win for me.
Topping it with bacon will also keep my Hubby happy, and not quite so fearful of the veggie contents in this soup, lol. Although in his mind and creative way of thinking, this soup was vegetarian (umm, no, it has bacon!).
I also made a video for this recipe, and yes some of the shots were shaky because I used a heavy overhead tripod, to which I kept bumping into while shooting.
There has to be a better way, maybe involving duct tape and a visit from MacGyver perhaps. Suggestions are appreciated and welcome.
Please Watch The Recipe Video
Creamy Artichoke Bacon Soup Video
Creamy Artichoke Bacon Soup
INGREDIENTS:
- 3 ½ tablespoon butter
- ½ large head of cauliflower, chopped
- 8 to 9-ounce package artichoke hearts, defrosted and drained
- 3 cloves garlic, minced
- 4 ½ cups chicken broth or vegetable broth
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 ½ teaspoon sea salt
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- 3 to 4 slices bacon, cooked and chopped *optional
- 2 tablespoon scallions, chopped * optional
Kitchen Tools:
DIRECTIONS:
- In a large stock pot over medium high heat, melt butter and add minced garlic, chopped cauliflower, and artichoke hearts. Saute and stir for 10 minutes.
- Add chicken broth or vegetable broth and stir. Bring pot to a boil, lower heat, cover and simmer for 45 minutes.
- Remove pot from heat. Using an immersion stick blender or hand mixer, blend soup in the pot until pureed (can still have small chunks).
- Add heavy cream, garlic powder, sea salt, onion powder, and black pepper. Blend again for a few seconds, just to combine.
- Ladle soup into bowls and garnish with chopped bacon and scallions.
Nutritional Data (includes bacon and scallions): Servings: 5, Serving Size: Slightly over 1 cup per serving, Cal: 253, Carbs: 7 g, Net Carbs: 5 g, Fiber: 2 g, Protein: 6 g, Fat: 21 g, Sugars: 4 g.
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Printable Recipe Card Below:
Creamy Artichoke Bacon Soup
Ingredients
- 3 ½ tablespoon butter
- ½ large head of cauliflower chopped
- 8 ounce to 9 package artichoke hearts defrosted and drained
- 3 cloves garlic minced
- 4 ½ cups chicken broth or vegetable broth
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 ½ teaspoon sea salt
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- 3 slices to 4 bacon cooked and chopped *optional
- 2 tablespoon scallions chopped * optional
- KITCHEN TOOLS:
- 1 large stock pot
- 1 immersion blender or 1 electric hand mixer
Instructions
- In a large stock pot over medium high heat, melt butter and add minced garlic, chopped cauliflower, and artichoke hearts. Saute and stir for 10 minutes.
- Add chicken broth or vegetable broth and stir. Bring pot to a boil, lower heat, cover and simmer for 45 minutes.
- Remove pot from heat. Using an immersion stick blender or hand mixer, blend soup in the pot until pureed (can still have small chunks).
- Add heavy cream, garlic powder, sea salt, onion powder, and black pepper. Blend again for a few seconds, just to combine.
- Ladle soup into bowls and garnish with chopped bacon and scallions.
Video
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Nutrition
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Becky Winkler (A Calculated Whisk)
I love artichokes so much, but have never made soup with them! Pinning to try ASAP 🙂
Stacey
Thank you Becky 🙂
Kelly
This looks so delicious, Stacey! Can't wait to try it! Will be sharing it via social media this week for sure! xoxo, Kelly