Creamy Roasted Cauliflower Soup
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!
Servings: 8 servings
Calories: 201kcal
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
- Remove the stem from the cauliflower and cut it into chunks.
- Combine the oil with the salt and pepper. Toss the cauliflower with the seasoned oil.
- Put the seasoned cauliflower, peeled and cut shallot, and peeled garlic onto a sheet pan.
- Roast the garlic in a preheated 425-F oven for 10-15 minutes or until it is golden brown.
- 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.
- Remove from the heat and puree in a blender or with an immersion blender.
- Add the cream and season with more salt and pepper if needed. Add extra cream or chicken broth to reach your desired thickness.
- Serve topped with shredded sharp cheddar and chopped green onions. Enjoy!
Notes
Chef Jenn'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.
Nutrition
Serving: 1cup | Calories: 201kcal | Carbohydrates: 6g | Protein: 4g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 41mg | Sodium: 205mg | Potassium: 328mg | Fiber: 2g | Sugar: 2g | Vitamin A: 437IU | Vitamin C: 35mg | Calcium: 41mg | Iron: 1mg | Net Carbohydrates: 4g