Cauliflower Soup (Low Carb Recipe)
Thick and Creamy Cauliflower Soup is a delicious, healthy low carb substitute for potato soup! Blended with cream and served with crispy bacon, chives and shredded cheese, our Cauliflower Soup recipe is perfect for meal prep and reheats beautifully. Skip the bacon and make it vegetarian!
Servings: 6 bowls
Ingredients
- 1 large cauliflower about 2 pounds or 1 kilo, cut into florets
- 1 large onion sliced or chopped
- 6 cloves garlic smashed with the back of a knife or minced
- 1 pinch salt to taste
- 1 pinch pepper to taste
- 2 tablespoons olive oil
- 5 cups chicken stock or broth, substitute with vegetable stock
- 2 teaspoons fresh parsley chopped, or thyme or rosemary
- 1/2 cup heavy cream or thickened cream
- 2 tablespoons chives or green onions, finely chopped
- 1/2 cup diced bacon pre-cooked to serve
- 1/4 cup shredded cheese cheddar, mozzarella, provolone, parmesan, gruyere
Instructions
- Lightly grease a large rimmed baking sheet. Combine cauliflower, onion, and garlic on the baking sheet. Season with a generous amount of salt and pepper. Toss with olive oil until evenly coated.
- Toss the cauliflower through the onions and garlic, then return to the oven and bake for a further 10-15 minutes until the cauliflower is caramelized on the edges and fork-tender.
- Transfer cauliflower to a pot. Add the stock and herbs. Bring to a simmer over medium heat.
- Cook, stirring occasionally for 15 minutes to let the flavours blend. When cauliflower is soft, remove from the heat and let cool for 5 minutes.
- Carefully transfer the soup to a blender.
- Add the heavy cream and blend until smooth. Taste, then add extra salt and pepper. After seasoning, blend again if needed.
- To serve, top bowls of soup with cooked bacon, shredded cheese and chopped chives or green onion.
Preheat the oven to 425°F (220°C).
Arrange in a single layer. Bake for 15 minutes.
For EXTRA THICK soup, only add 4 cups of stock instead of 5 when boiling.If the soup is too thick for your liking, stir in additional stock, cream, or milk until the desired consistency is reached.
Work in batches if necessary, taking care to let the steam escape; cover the opening with a kitchen towel. Alternatively, purée with an immersion blender.
Notes
How to Store Cauliflower Soup
- Fridge: Store your leftover cauliflower soup in the refrigerator, covered, for up to 3 days.
- Freezer: Freeze in airtight containers for up to 3 months. If you plan on freezing a batch for meal prep, I recommend freezing it before adding the heavy cream and cheese so the dairy doesn't split when thawing.
- Reheating: Thaw overnight in the fridge if frozen, then reheat gently on the stove over low heat or in the microwave. Because this soup naturally thickens as it sits in the fridge, stir in an extra splash of broth, cream, or milk while warming it up to bring back that smooth consistency.
Save a few roasted cauliflower florets before blending the soup! Tossing them on top of each bowl right before serving along with the bacon and cheese gives you great texture in every bite.
Nutrition
Serving: 1bowl | Calories: 273kcal | Carbohydrates: 18g | Protein: 14g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 33mg | Sodium: 767mg | Potassium: 703mg | Fiber: 3g | Sugar: 8g | Vitamin A: 392IU | Vitamin C: 71mg | Calcium: 95mg | Iron: 1mg