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 head 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
- Salt and cracked black pepper to taste
- 2 tablespoons olive oil
- 4 cups chicken stock or broth (substitute with vegetable stock**)
- 2 teaspoons fresh chopped parsley thyme or rosemary
- ½ cup heavy cream or thickened cream or 1 cup coconut milk
- 2 tablespoons finely chopped chives or green onions
- ½ cup diced bacon pre-cooked** to serve
- ¼ cup shredded cheese cheddar mozzarella, provolone, parmesan, gruyere
Instructions
- Preheat the oven to 425°F (220°C).
- 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 in oil.
- Arrange in a single layer. Bake for 15 minutes.
- 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 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, working in batches if necessary, taking care to let the steam escape (cover escaping steam with a kitchen towel).
- Alternatively, purée with an immersion blender.
- Add the cream and blend until smooth. Taste test and add extra salt and pepper seasoning, if needed, then blend again.*
- To serve, top bowls of soup with cooked bacon, shredded cheese and chopped chives or green onion.
Notes
*If the soup is too thick for your liking, stir in additional chicken broth, cream, milk, or coconut milk until desired consistency is reached.
**This soup can be made vegetarian by substituting the chicken stock with vegetarian stock, and omitting the bacon.
Store in the refrigerator, covered, for up to three days. Freeze in airtight containers for up to 3 months.