Description
You’ll love my super easy creamy cauliflower soup! Not only is it gluten-free, but it’s also keto and low carb, which will have everyone coming back for seconds!
Ingredients
- 2 head cauliflower, chopped
- 4 tbsp olive oil, divided
- ¾ cup chopped onion
- ¾ cup chopped celery
- 1 tbsp chopped garlic
- ½ tsp salt
- ½ tsp pepper
- 2 tsp dried thyme
- 6 cups vegetable broth
- 8 oz cream cheese
Instructions
- Preheat the oven to 425 degrees.
- Cut the cauliflower into small pieces. Drizzle 2 tbsp of olive oil, and roast for 20 minutes.
- In the meantime, add 2 tbsp to a dutch oven or stockpot. Turn onto medium heat. Add the onions, celery, garlic, and spices. Stir together and cook until the veggies are tender.
- Remove the cauliflower from the oven and transfer it to the dutch oven.
- Add the vegetable broth and let simmer for 10 minutes.
- Now add the cream cheese and stir.
- Using an immersion blender, puree the soup.
- Serve and garnish with bacon and cheddar cheese.
Notes
5.9 NET CARBS PER SERVING
Roast the cauliflower first.
Add in extra seasoning as needed.
Use an immersion blender, food processor, or blender to get the right consistency.
To Reheat in the Microwave: Place the roasted cauliflower soup in a microwave-safe bowl and heat for 60-90 seconds or until it’s reached your desired temperature.
To Reheat on the Stove: Place the cauliflower soup in a saucepan and heat on medium until hot.
To Freeze the Cauliflower Soup: let it cool completely. Place the cooled soup in a freezer-safe container or Ziploc bags. Cauliflower soup will last bout 3 months in the freezer.
To Thaw: Let the cauliflower soup defrost in the fridge overnight and rewarm in a saucepan on the stove. Keep in mind you may need to add some extra broth to get the right consistency.
- Prep Time: 15 minutes
- Cook Time: 20 minutes roasting cauliflower + 30 minutes cook time
- Category: Main Courses
- Method: Boiling
- Cuisine: American