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….with a twist! You see, this Creamy Keto Cauliflower Soup is made from roasted cauliflower which gives it an unbelievable flavor! It is rich, creamy, thick, indulgent, and 100% keto.

I’ve been a soup junkie my whole life. Even when living in Texas, where soups were limited to Chicken Tortilla and pozole (just kidding, there were more), I’ve been a soup fan.

I wasn’t the only one. I would make giant potfuls of soups in my deli and people would stop by to get hot soup for lunch.

How to Make a Great Soup

Soups are all about layering in the flavor. Sure, you could just toss a bunch of stuff into a pot, add water, and call it soup. But truly great soups start with a base of flavor that begins with broth or stock.

I almost always make my own Chicken Broth. Interestingly, broths are typically made from meats and veggies, and stocks are made from bones and veggies, so why is it called bone broth?

In any case, start with a great Chicken Broth. Then, turn to your veggies. Brown veggies – that is veggies that have been caramelized in the oven (roasting) or in a pan (sauteeing) have more flavor than those without a touch of color.

Next come your aromatics. Onions, garlic, herbs, spices…these all count.

Finally, you need some fat. Fat is important to a soup – especially a cream soup. It lends a richness that we find pleasing on our palates.

How To Make Creamy Keto Cauliflower Soup

Cauliflower – get a nice fresh head of cauliflower. Frozen won’t work. Get rid of the stem and chunk it up.

Seasoning – combine your favorite oil with salt and pepper in a bowl, and toss the cauliflower in it to coat it.

Aromatics – I use shallot and garlic here. Shallots look like small onions but they’re actually in the same family as garlic. They have a sweet, mild onion flavor that’s perfect for cauliflower.

Broth – Chicken broth is best. Make your own from this keto Bone Broth recipe, or buy low-sodium chicken broth.

Fat – heavy whipping cream will help us out here. You can use milk, if you’re looking for a lower fat Cauliflower Soup.

Roast your veggies at a high heat on a sheet pan with raised sides, then everything goes into a pot to simmer so that the cauliflower gets really soft. The softer it is, the more smooth your soup will be.

If you’re not using commercial-quality sheet pans yet, do yourself a favor and get some. It’ll make cooking SO much easier!

Use an immersion blender to puree your soup, or pop it into a blender.

Add the cream at the end, and season with salt and pepper. That’s it!

Chef’s Tips

• Use fresh cauliflower for this recipe. Frozen cauliflower is too watery and you’ll never get it to get golden brown when roasting.
• No shallots? Use 1/4 of a yellow onion. Red onion will turn your soup a nasty color.
• Like herbs? Add a touch of dried thyme to this recipe when cooking in the broth.
• Garnish this recipe with a bit of chopped green onion and sharp cheddar.

Is Creamy Keto Cauliflower Soup Freezable?

A big YES! This soup behaves nicely in the freezing-thawing process. Here’s how to do it:

1. Thoroughly chill the soup overnight in the fridge.
2. Fill freezer-friendly containers with the soup and freeze for up to three months.
3. Alternatively, fill freezer-safe plastic bags with the soup and freeze flat for easy stacking.
4. To reheat, thaw it overnight in the fridge and warm it up gently in a pot on the stove or warm it in the microwave. Try not to boil it too ferociously.

Like This? Also Try:

• Cream of Roasted Broccoli Soup
• Beef Pot Roast Soup
• Shrimp Chowder with Chipotle
• and be sure to check out my cookbooks page!

Yield: 8 servings

Creamy Roasted Cauliflower Soup

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Creamy, thick, and with a terrific flavor from the roasted cauliflower, this amazing Creamy Keto Cauliflower Soup is fabulous for lunch or dinner any day!

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Ingredients

• 1 head of cauliflower
• 1/4 cup oil
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 shallot
• 3 cloves of garlic
• 3 cups low-sodium chicken stock
• 1 cup heavy whipping cream

Instructions

1. Remove the stem from the cauliflower and cut it into chunks.
2. Combine the oil with the salt and pepper. Toss the cauliflower with the seasoned oil.
3. Put the seasoned cauliflower, peeled and cut shallot, and peeled garlic onto a sheet pan.
4. Roast the garlic in a preheated 425-F oven for 10-15 minutes or until it is golden brown.
5. In a large pot, simmer the chicken broth. Add the roasted cauliflower, shallot, and garlic, plus any pan juices, to the pot. Bring to a simmer and cook for about 10 minutes or until the cauliflower stems are very soft.
6. Remove from the heat and puree in a blender or with an immersion blender.
7. Add the cream and season with more salt and pepper if needed. Add extra cream or chicken broth to reach your desired thickness.
8. Serve topped with shredded sharp cheddar and chopped green onions. Enjoy!

Nutrition Information:

Yield:

8

Serving Size:

1 cup
Amount Per Serving: Calories: 192Total Fat: 18gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 34mgSodium: 375mgCarbohydrates: 6gNet Carbohydrates: 4gFiber: 2gSugar: 3gProtein: 4g

All recipes reflect approximate nutrition values for your convenience. Data is gathered via Nutrifox, when available, or other similar online calculators. Nutrition values can vary for each recipe based on variables such as measurement accuracy, different brands of ingredients, and so on. We make every effort to be as accurate as possible, but readers should make their own calculations if exact calculations are required. Recipe authors are not nutritionists or dieticians and recipes are not to be considered as medical or nutritional advice. Please consult your primary doctor before making any changes to your diet.