A Cozy Low-Carb Comfort Food
Looking for a warm, satisfying, and healthy meal that fits perfectly into your keto lifestyle? This Keto Cauliflower Soup is the answer! With its creamy texture and rich flavor, it’s a low-carb take on classic comfort food. Whether you’re battling a chilly day or just want something light yet filling, this soup is a versatile addition to your meal plan.
Why Cauliflower?
Cauliflower is the ultimate keto-friendly vegetable. Low in carbs and high in fiber, it’s a great base for soups because it absorbs the flavors of the ingredients it’s paired with. When roasted, it develops a nutty, caramelized flavor that makes this soup extra delicious.
A Simple Yet Flavorful Recipe
This recipe is straightforward but doesn’t skimp on flavor. Roasting the cauliflower adds depth, while the combination of garlic, onion, and broth creates a robust base. Heavy cream gives the soup a velvety texture, making it indulgent without being overly rich.
Customization at Its Best
This soup is easy to customize. Add a pinch of smoked paprika for a subtle smoky note or a sprinkle of shredded cheese for a little extra indulgence. If you’re vegetarian, simply swap chicken broth for vegetable broth.
Perfect for Meal Prep
This soup is as practical as it is delicious. Make a big batch and store it in the fridge for up to 4 days. It also freezes beautifully, so you can enjoy a quick and hearty meal on busy days.
Conclusion
Keto Cauliflower Soup is more than just a bowl of soup; it’s a bowl of comfort. With minimal ingredients and maximum flavor, it’s perfect for anyone on a keto or low-carb journey. Try it today and experience the warmth, creaminess, and satisfaction of this simple yet delightful recipe!
Cooking Time: 25 minutes Prepping Time: 10 minutes Servings: 4
Nutritional Information (per serving):
- Calories: 150
- Fat: 12g
- Protein: 4g
- Total Carbs: 8g
- Fiber: 3g
- Net Carbs: 5g
- Sugar: 3g
Recipe Block Summary
This Keto Cauliflower Soup is a creamy, low-carb soup perfect for chilly days. Made with roasted cauliflower, flavorful broth, and rich cream, it’s a comforting dish that’s light yet satisfying. The soup is packed with flavor, easy to make, and ideal for meal prep or weeknight dinners.
Ingredients:
- 1 medium head of cauliflower, chopped into florets
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream or coconut cream
- 1/2 teaspoon smoked paprika (optional)
- Salt and pepper, to taste
- Fresh parsley or chives for garnish
Equipment:
- Baking sheet
- Large pot or Dutch oven
- Immersion blender or standard blender
- Ladle for serving
- Knife and cutting board
Instructions:
- Roast the Cauliflower: Preheat the oven to 400°F (200°C). Toss the cauliflower florets with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20 minutes, or until golden and tender.
- Sauté the Aromatics: In a large pot, heat a little olive oil over medium heat. Add the chopped onion and garlic, and cook for 2-3 minutes until softened and fragrant.
- Simmer the Soup: Add the roasted cauliflower to the pot along with the broth. Bring to a simmer and let cook for 5-7 minutes to allow the flavors to meld.
- Blend the Soup: Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a standard blender and blend in batches.
- Add Cream: Stir in the heavy cream, smoked paprika (if using), and adjust seasoning with salt and pepper. Heat gently for another 2-3 minutes.
- Serve: Garnish with fresh parsley or chives and enjoy hot!
Notes:
- For extra flavor, top with shredded cheese or crispy bacon bits.
- Use vegetable broth for a vegetarian option.
- The soup stores well in the fridge for up to 4 days and freezes beautifully for longer storage.
