Description
A velvety and rich keto cauliflower soup made with cream cheese, perfect for a comforting and low-carb meal. This recipe features roasted vegetables for enhanced flavor and is under 5 net carbs per serving.
Ingredients
Scale
- 1 head Cauliflower, cut into florets
- 8 oz Cream Cheese
- 4 cloves Garlic, fresh
- 1 medium Yellow Onion, wedged
- 2 stalks Celery, diced
- 2 tbsp Butter or Olive Oil for roasting
- 4 cups Chicken or Vegetable Stock
- Salt to taste
- Pepper to taste
- 1 cup Grated Parmesan (optional, omit for dairy-free)
Instructions
- Preheat Oven: Set your oven to 400°F (200°C).
- Prepare Vegetables: Toss cauliflower florets, onion wedges, celery, and garlic cloves with melted butter or olive oil. Season with salt and pepper.
- Roast Veggies: Spread vegetables on a baking tray and roast for about 30 minutes, turning halfway, until soft and golden brown.
- Simmer Soup Base: Remove garlic skins from roasted vegetables. Transfer veggies to a large pot. Add chicken or vegetable stock, bring to a boil, then reduce heat and simmer for 15-20 minutes until tender.
- Blend Until Smooth: Puree the soup using a high-speed blender or immersion blender until velvety smooth. Adjust seasoning if needed.
- Stir in Cream Cheese: Add cream cheese to the blended soup and stir until fully incorporated and creamy.
- Serve Warm: Ladle soup into bowls. Garnish with olive oil drizzle and grated Parmesan or nutritional yeast if desired.
Notes
- Garnish with freshly chopped chives for added flavor and color.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This keto cauliflower soup can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Roasting and Blending
- Cuisine: Keto
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 60 mg