Keto Cauliflower Bisque with Spicy Chorizo Crumble

Chorizo, jalapeño, and cilantro garnish provide flavor, texture, and visual pop to this simply delicious show-stopper of a soup. Need more fat macros? Top with extra cheese or a dollop of sour cream; just be sure to recalculate your macros.
Serves 6 Serving: 6 oz

Ingredients List

  • 5 Tbsp olive oil, divided
  • 1 small shallot, chopped
  • 2 stalks celery, chopped
  • 2 jalapeño peppers, 1 seeded and chopped and the other thinly sliced
  • 2 tsp garlic powder
  • 1 medium head, 22-oz cauliflower, trimmed and cut into florets
  • 1 Tbsp chili powder
  • 2 tsp ground cumin
  • sea salt and freshly ground black pepper
  • 8 oz fresh Mexican chorizo
  • 1/2 cup heavy cream
  • 1 cup (4 oz) shredded cheddar cheese
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  • In a medium (4-quart) pot with a lid, heat 4 tablespoons of the olive oil over medium heat. Add the shallot, celery, the chopped jalapeno, and the garlic powder and cook, stirring frequently, until the vegetables have softened, about 5 minutes. Add 2 cups water and the cauliflower, chili powder, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil, then reduce to a simmer. Cover and let simmer until the cauliflower is quite soft when pierced with the tip of a paring knife, about 30 minutes.
  • Meanwhile, heat the remaining 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the chorizo and cook, stirring continuously to break apart the meat as it browns, until well cooked, crispy, brown, and crumbly, about 10 minutes.
  • Working in batches, puree cauliflower and cooking liquid in a blender until smooth, adding the heavy cream as you do; to prevent splattering, fill the blender only halfway. If the soup is too thick, add a little water. Transfer pureed soup to a clean pot, then whisk in the grated cheese in 5 additions, incorporating well after each. Season to taste with salt and pepper.
  • Ladle into bowls, top with the chorizo crumbles and sliced jalapeño and serve.


RecipeEric Lundy

PhotographyErin Ng


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