Keto Cauliflower Bisque with Spicy Chorizo Crumble
5 from 4 votes
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.
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.
Nutritional Information - Macros
394Calories
35 gFat
13 gProtein
10 gTotal Carbs
4 gFiber
6 gNet Carbs
Tips
The reason you don’t want to add all of the cheese at once is that if you do, the cheese may clump and make the bisque stringy rather than smooth.
If you have an immersion or stick blender, you can puree the soup right in the pot. You can use the immersion blender when adding the cheese as well.